Preparation Time: 10 minutes
Cook Time: 20 minutes + 15 minutes
Cinnamon: 1" stick
Star anise: 1
Cloves : 5
Bay leaves: 2
Shahi Jeera : 1/2 teaspoon
Mace : 1
Black pepper: 1 teaspoon
Onion: 1 large sliced thinly
Tomato: 1 large chopped
Ginger garlic paste: 1 tablespoon
Potatoes: 2 large diced into 1" pieces
Curd : 2 tablespoons
Kasoori Methi : 1 teaspoon
Red chili powder: 1 teaspoon
Biryani Masala: 1 1/2 teaspoons
Basmati Rice : 2 Cups
Food Color: 4-5 drops
Salt to taste
Heat oil in a pan and add all ingredients listed for tempering. Fry for 1 minute.
Add onions and sauté till they turn translucent. Add Ginger garlic paste and fry for 1 minute. Add biryani masala, salt and fry for 1 minute. Add tomatoes and cook until they get mushy.
Add potatoes and cook for 5 minutes until they are almost done. Add red chili powder and mix well. Add beaten yogurt, mix well and cook for 2 minutes. Add kasoori methi and cook for 1 minute. Turn off the stove.
Cook rice in a big vessel with 6-7 cups of water for 5 minutes. Drain water.
Start layering the biryani, first spread a layer of rice, then 1/2 of the curry, other layer of rice, rest of the curry, top it off with rice. Add food coloring on the top and close lid.
Place the vessel on the stove on lowest heat for 15 minutes.
Once you open the lid, fluff it up with a fork to mix the biryani.
Serve hot with gravy or raita.
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