You can serve the Biryani with any gravy or raita. This is ideal for lunch boxes as well.
Preparation Time: 10 minutes
Cook Time: 25 minutes
Basmati Rice: 2 cups
Ghee : 3 tablespoons
Onion : 1 large sliced
Ginger garlic paste: 1 tablespoon
Cilantro/Coriander leaves: Small bunch chopped
Coconut milk: 1 cup
Water : 1 3/4 cups
Fresh ground biryani masala: 1/2 cup
Salt to taste
For Biryani Masala: (Makes 1/2 cup)
Cinnamon: 2" stick
Fennel Seeds/Saunf : 2 teaspoons
Cumin Seeds/ Jeera : 1 teaspoon
Green cardamom/Elachi: 5
Cloves/Laung : 5
Bay leaves: 2
Mace : 2
Stone flower: 3
Star Anise : 1
Black pepper: 1 teaspoon
Coriander seeds: 3 tablespoons
Red chili powder: 1 tablespoon
Wash and soak rice for 30 minutes.
Dry roast all ingredients except red chili powder, let them cool and grind into a smooth powder. Add chili powder and grind one more time.
Heat ghee in a vessel and add onions and sauté till they turn light brown. Add ginger garlic paste and fry for 30 seconds.
Add the masala and fry for 30 seconds. Add cilantro, coconut milk, water, salt and bring it to a boil. Add drained rice and bring it to a boil again.
Close lid and simmer the stove for 15 minutes until the rice is done. Wait for 10 minutes and fluff it with a fork.
Serve hot with gravy or raita.