Search Chitra's Food Book

Showing posts with label BIRYANI RECIPES. Show all posts
Showing posts with label BIRYANI RECIPES. Show all posts

September 19, 2020

Onion Raita / Thayir Pachadi For Biryani–How To Make Raita For Biryani

Many of you may wonder by seeing a post for onion raita recipe (Vengaya thayir pachadi in Tamil). But yes, making perfect onion raita is also a bit tricky. Sometimes it looks very thick or too watery with onions separated from curd. Basically Onion raita / Vengaya thayir pachadi is an easy and quick side dish for biryani and pulao. I serve it for paratha and masala chapathi too. It is prepared by mixing sliced raw onions with fresh curd/ yogurt. I would say onion raita is not only easy to make but also the best side dish for biryani as it is healthy and helps to enhance digestion of biryani. Raw onion mixed with curd helps to prevent skin infection and hair fall.

Its advisable to consume onion raita during day time than night. Also it can be stored upto one day in refrigerator but I like to serve and eat it fresh rather than storing and consuming the leftovers because you may catch cold after storing in the fridge.

In some hotels, finely chopped green chilli and coriander leaves is added in onion raita. It looks colorful and gives a mild spicy taste too. My friends here add grated carrot, finely chopped cucumber and tomato in onion raita. Sometimes they give tadka with mustard seeds, cumin seeds and curry leaves. It tastes good for vegetable pulao.

Even though there are varieties of raita recipes like boondi raita, gooseberry raita, lady’s finger raita, banana stem raita, raita with greens like mint leaves, coriander leaves, this onion raita is the basic and the mostly preferred one. Ok, lets see how to make this easy and simple onion raita for biryani !


Onion Raita Recipe - Thayir Pachadi for biryani


Onion Raita Recipe - Thayir Pachadi for biryani

Onion raita recipe - Thayir pachadi recipe for biryani. Easy and simple side dish recipe !


 
Cuisine: Indian
Category: Side dish
Serves: Serves 2
Prep time: 5 Minutes
Cook time: 5 Minutes
Total time: 10 Minutes
 
1 cup = 250ml
  • Fresh curd / Yogurt - 1 cup
  • Big onion - 1 (sliced thinly or finely chopped)
  • Salt - as needed
  • Coriander leaves - 1 tbsp (finely chopped)
  • Green chilli - 1 (optional, finely chopped)
HOW TO MAKE ONION RAITA / THAYIR PACHADI FOR BIRYANI
  1. Wash and peel the onion. Slice it thin lengthwise or chop finely.
  2. Take them in a bowl. Add required salt and mix well. Set aside.
  3. Take 1 cup of fresh curd and whisk it smooth without adding water.
  4. Add the curd to the onion. Mix well and add finely chopped coriander leaves.
  5. Mix well and serve with biryani or pulao !
METHOD - STEP BY STEP PICTURES
  • Wash and peel the onion. Slice it thinly in lengthwise or chop it finely.

  • Take it in a bowl and add the required salt. Mix well and set aside. In the mean time, whisk the thick curd till smooth without adding water.

  • Add the whisked curd to the onion mixture. Add finely chopped coriander leaves. Mix well and serve immediately for best taste. (If you want to serve later, refrigerate the raita in a closed container up to one day).

  • For variations, you can temper some mustard seeds and curry leaves. Add to raita and mix well. Enjoy !

Note

  • For variations and to make it more healthy, you can add grated carrot, finely chopped cucumber, finely chopped tomato.
  • Mixing onion and salt leaves water. So do not add water in the raita. If you feel the raita is too thick after mixing with onion, you can add a tsp of water.
  • If you add water, raita will become watery over the time.

Easy, yummy, simple onion raita is ready to serve with biryani, pulao and paratha !




Continue Reading...


July 5, 2020

Green Peas Masala Rice / Masala Pattani Sadam Recipe / Pattani Sadam

PEAS MASALA RICE
Peas masala rice / masala pattani sadam in Tamil was in my try list for long time. Last weekend when I ran short of vegetables, I had to try this. It came out so well. Flavor of this masala rice was wafting through my house. Sendhil and Raksha got tempted to eat by the smell. Its an easy, one pot meal that can be made directly in a pressure cooker.

It tastes more like tomato pulao. I am sure you will love it. To make it more healthy, you can add mixed vegetables or cauliflower, potato along with green peas. I used frozen green peas here. If you want to use dry peas, you have to soak in water overnight and pressure cook it along with rice. Ok, lets see how to make green peas masala rice with step by step pictures.

Do check out my other SUNDAY SPECIAL RECIPES !

green peas masala rice


MASALA PATTANI SADAM


Peas Masala Rice / Pattani Masala Sadam Recipe


Peas Masala Rice / Pattani Masala Sadam Recipe

Easy peas masala rice / Masala pattani sadam in a pressure cooker



Cuisine: Indian
Category: Main course
Serves: Serves 3
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes



INGREDIENTS
1 cup = 240ml
  • Basmati rice – 1 cup
  • Cooking oil - 2 tbsp
  • Bayleaf - 1
  • Black stone flower – 1 (Kalpasi)
  • Green peas – 1/4 cup ( Add 1/2 cup for more)
  • Big onion – 1
  • Green chilli – 1 ( small)
  • Turmeric powder - 1/4 tsp
  • Red chilli powder – 3/4 tsp
  • Garam masala powder – 1/2 tsp (optional)
  • Water – 1.5 cups
  • Salt - As needed
To grind
  • Tomato – 2
  • Grated Coconut – 2 tbsp
  • Cinnamon , Cloves – 1 each
  • Ginger – 1 inch
  • Garlic – 5 cloves
  • Fennel seeds – 1/2 tsp
  • Water – to make paste
HOW TO MAKE MASALA PATTANI SADAM
  1. Grind all the ingredients given under "To grind" to a smooth paste.
  2. Heat oil in a cooker base. Saute bay leaf and black stone flower.
  3. Add onion, green chilli, finely chopped mint and coriander leaves.
  4. Add the ground masala paste and saute till raw smell goes off.
  5. Add chilli powder, turmeric powder, garam masala powder and mix well.
  6. Saute for a minute. Add green peas and mix well.
  7. Add water, salt and washed rice. Pressure cook in low flame for one whistle.
  8. Open the cooker after steam is released. Fluff the rice gently.
  9. Serve hot with onion raita !

METHOD - STEP BY STEP PICTURES
  • Wash the tomato, chop into cubes. Add to mixie jar. Add cinnamon, cloves, fennel seeds, coconut, ginger, garlic to it. Grind to a smooth paste adding required water.
  • MASALA PATTANI SADAM

  • Heat oil in a pressure cooker base. Saute bay leaf and kalpasi. Add chopped onion, slitted green chilli, finely chopped mint and coriander leaves.
  • MASALA PATTANI SADAM

  • Add the ground masala paste and saute till raw smell goes off. Now add the turmeric powder, red chilli powder, garam masala powder and mix well. Add frozen or fresh green peas (If you use dry peas, soak in water overnight). Mix quickly
  • MASALA PATTANI SADAM

  • Add 1.5 cups of water for 1 cup of washed basmati rice. Add required salt. When the water comes to roll boil, add washed rice and mix well.
  • MASALA PATTANI SADAM
  • Keep the flame high till steam comes out. As soon as steam comes, lower the flame completely and put the weight valve.

  • Pressure cook for one whistle in very low flame. Open the cooker after the steam is released naturally. Fluff the rice gently and serve hot with onion raitha, chips !
  • MASALA PATTANI SADAM Enjoy !

Note

  • Adjust the quantity of chilli powder as per your taste.
  • In addition to green peas, you can also add cubed potato but flavor of the rice vary slightly.
  • Use basmati rice or jeeraga samba rice for best taste and flavor.
  • Do not skip any of the spices like cinnamon, cloves, fennel, bay leaf and kalpasi. Flavor will differ.

Friends, do try this easy and yummy masala green peas rice / masala pattani sadam and enjoy !

MASALA PATTANI SADAM


Continue Reading...


January 13, 2020

Tomato bath Recipe - Karnataka Style Tomato Pulao Recipe

Karnataka style tomato bath
Karnataka style tomato masala bath was in my try list for years. Here in Bangalore, people make tomato rice in different ways and call it in different names like tomato masala bath, tomato bath, tomato chitranna, tomato palav etc. Recently I followed a recipe from Rekha aduge’s YouTube channel. It came out so good and flavorful. Its taste reminded few restaurants to me. Its a simple one pot recipe. It can be prepared easily in a pressure cooker. So you can make it quickly during busy morning hours. Ideal for lunch box. Kids would also love it. You can add green peas or avarekalu  / field beans during its season. But I made it simple and plain. Friends, do try this Karnataka style tomato bath recipe and share your feedback with me.
tomato bath recipe

Tomato bath recipe


Tomato bath recipe

Tomato masala bath recipe in pressure cooker



Cuisine: Karnataka
Category: Main course
Serves: Serves 4
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes



INGREDIENTS
1 cup = 240ml
  • Raw rice - 1 cup (Sona masoori rice)
  • Water - 2 cups
  • Cooking oil - 3 tbsp
  • Cinnamon - 1 small piece
  • Bay leaf - 1
  • Cloves - 2
  • Cardamom - 1
  • Big onion - 1 (Finely chopped)
  • Ripe tomato - 2 (Use 1 if using Tamil nadu tomato, I used Bangalore tomato)
  • Red chilli powder - 1/2 tsp to 3/4 tsp (Use Kashmiri chilli powder)
  • Turmeric powder - 1/4 tsp
  • Coriander leaves – 1 tbsp
  • Mint leaves - 10
  • Salt - as needed
To grind masala
  • Ripe tomato - 1
  • Grated coconut - 2 tbsp
  • Green chilli - 1
  • Ginger - 1 inch piece
  • Garlic cloves - 7
  • Cinnamon - 1 small piece
  • Cloves - 2
  • Water – to grind masala
HOW TO MAKE TOMATO BATH
  1. Wash and chop onion, tomato and set aside. Wash the rice and soak in water for 10 minutes.
  2. Grind all the ingredients given under” to grind masala”.
  3. Heat oil in a pressure cooker. Saute cinnamon, bay leaf, cloves and cardamom.
  4. Saute onion and ground masala paste till raw smell leaves.
  5. Add tomato, salt, red chilli powder, turmeric powder and saute till mushy.
  6. Lastly add mint + coriander leaves. Add rice along with soaked water.
  7. Mix well. Pressure cook in low flame for one whistle.
  8. Switch off the flame. Open the cooker and fluff the rice.
  9. Serve hot with onion raita. Enjoy !!
TOMATO BATH RECIPE METHOD - STEP BY STEP PICTURES
  • Wash the rice and soak in water for 10 minutes. In the mean time, wash and chop onion and tomato.

  • Grind all the ingredients given under “To grind masala” to a smooth paste adding required water. Set aside.
  • Tomato bath recipe
  • Heat oil in a pressure cooker. Add cinnamon, cloves, bay leaf and cardamom. Saute for a while. Add onion and saute till transparent.
  • Tomato bath recipe
  • Add the ground masala paste and saute till raw smell vanishes. Add tomato, salt, turmeric powder, red chilli powder and saute till tomato becomes mushy.
  • Tomato bath recipe
  • Lastly add coriander + mint leaves. Mix quickly. Add rice + soaked water. Mix gently. Check for taste and add salt or chilli powder if needed.
  • Tomato bath recipe
  • Keep the flame high and close the pressure cooker. Put the weight valve as soon as steam comes off. Lower the flame completely and pressure cook in very low flame for one whistle. Open the cooker after the steam is released naturally. Fluff the rice gently and serve hot with onion raita ! Enjoy !Tomato bath recipe

Note

  • Adjust the quantity of chilli powder as per your taste.
  • Use Kashmiri chilli powder to get this bright color.
  • Do not add more coriander and mint leaves.
Try this easy, yummy Karnataka style tomato bath recipe and share your feedback !
tomato bath recipe
Continue Reading...


June 26, 2019

Chettinad Vegetable Biryani Recipe

chettinad veg biryani
Chettinad style vegetable biryani recipe was in my try list for long time. Even though I have posted Angannan hotel style biryani in vegetarian version, I wanted to try authentic home style veg biryani of Karaikudi, Chettinad.

Recently I came across this chettinad veg biryani recipe in a YouTube channel. She mentioned it as arachu vacha biryani i.e biryani with freshly ground spices. This recipe doesn’t use any store bought spice powders like red chilli powder, garam masala or biryani masala powder. So this biryani has a nice aroma of freshly ground spices. Color of this biryani may vary based on the vegetables and masala. Mine was half white in color for the first time. So I added little turmeric powder in the second time and took pictures. So the color of biryani in step by step pictures and cover pictures may vary. But the taste and flavor was really good. Friends, do try this recipe and let me know how it turns out for you.

Do check out my other Chettinad recipes too !

chettinad vegetable biryani


Chettinad vegetable biryani recipe


Chettinad vegetable biryani recipe

Chettinad vegetable biryani recipe



Cuisine: Chettinad
Category: Biryani recipes
Serves: Serves 3
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes



INGREDIENTS
1 cup = 250ml
  • Steamed rice / Puzhungal arisi - 1 cup
  • Cooking oil - 2 tbsp
  • Ghee - 1 tbsp
  • Cinnamon - 1 inch
  • Cloves - 2
  • Cardamom - 1
  • Bay leaf - 1
  • Black stone flower - 1
  • Fennel seeds – 1/2 tsp
  • Big onion - 1 (sliced or finely chopped)
  • Green chilli - 3 to 4
  • Ripe tomato - 1
  • Mixed vegetables - 1 cup (1 carrot, 10 beans, 1 potato, a handful green peas)
  • Turmeric powder – 1/2 tsp (optional, I used it)
  • Water - 2.25 cups
  • Salt - as needed
To Grind - Paste 1
  • Mint leaves - a handful
  • Garlic cloves - 10
To grind - Paste 2
  • Grated coconut - 2 tbsp
  • Cinnamon - 1 inch
  • Cloves - 2
  • Cardamom - 1
HOW TO MAKE CHETTINAD VEG BIRYANI
  1. Wash the rice. Wash the vegetables and chop into small pieces.
  2. Grind paste 1 and paste 2 separately.
  3. Heat oil + ghee in a pressure cooker.
  4. Saute whole garam masala, fennel seeds. Add onion, green chilli and saute well.
  5. Add paste 1 and saute for a minute. Add vegetables, salt and mix well.
  6. Add paste 2 and saute for few minutes. Add water and washed rice.
  7. Mix gently and pressure cook in low flame for one whistle.
  8. Open the cooker and fluff the rice gently. Serve with raita !
CHETTINAD VEG BIRYANI - STEP BY STEP PICTURES

  • Wash the rice and keep it aside. No need to soak it. Wash and chop the vegetables into small cubes.

  • Heat oil + ghee in a pressure cooker base. Saute the whole garam masala like cinnamon, cloves, cardamom and bay leaf.
  • chettinad vegetable biryani recipe
  • Saute onion, green chilli and few curry leaves till onion becomes transparent. Add tomato and saute till mushy. Add required salt for quick sautéing of tomato.

  • Then add mixed vegetables and saute well. In the mean time, grind paste 1 ingredients to a coarse paste. Add to vegetable and saute for a minute.
  •  chettinad vegetable biryani  
  • chettinad vegetable biryani

  • Grind the ingredients of paste 2 to a smooth paste adding required water. Add to the cooker. Add water, salt and turmeric powder (optional). Mix well and bring the water to a boil. chettinad vegetable biryani
  • chettinad vegetable biryani

    • Add washed rice and pressure cook for one whistle in low flame. For this, keep the flame high till steam comes out. As soon as steam comes out of the nozzle, put the weight valve and lower the flame completely. Cook till one whistle in low flame. Open the lid after the steam is released. Mix gently with a fork. Serve hot with onion raita ! chettinad vegetable biryani  chettinad vegetable biryani

    Note

    • Adjust the quantity of green chilli as per your taste. I made medium spiced biryani.
    • You have to grind the paste 1 and 2 separately.
    • For variations, you can grind green chilli along with garlic and mint leaves.
    • You can also use basmati rice or seeraga samba / jeera rice for more flavor.

    Try this flavorful Chettinad veg biryani and share your feedback with me. I served it with onion raita. I also prepared Barbeque nation hotel style cajun potato, curd rice. 
    chettinad vegetable biryani

    Continue Reading...


    January 7, 2019

    Mushroom Biryani Recipe Without Coconut Milk - Kalan Biryani Recipe

      Mushroom biryani recipe

    This mushroom biryani recipe ( kalan biryani in Tamil) is an interesting, easy South Indian biryani recipe I learnt from my neighbor who is from Madurai, Tamil nadu. It is an easy and flavorful biryani recipe without coconut milk.  I prepared it with basmati rice (loose basmati rice from Reliance fresh). You can use jeeraga samba rice or normal rice too. I have tried many biryani varieties like Dindigul thalappakatti biryani, Coimbatore Angannan biryani, Pakistani biryani and Thala ajith biryani with mushroom replacing chicken and mutton. Recent days I have been trying varieties of mushroom recipes at home. Last weekend I tried this kalan biryani using a pressure cooker easily. This is my neighbor’s family recipe. When she shared it with me, I became so happy and tried it confidently. As expected, it came out so good. I loved the flavor of mushroom and freshly ground masala in this biryani. I did not make any side dish. I just served it with onion raitha. If you like, you can make brinjal masala gravy or plain salna as side dish for mushroom biryani.  Everyone liked it very much. You can make this healthy mushroom biryani for lunch box as it takes less preparation time. Lets see how to make mushroom biryani recipe / kalan biryani with step by step pictures.

    Check out my Pakistani style biryani with mushroom, Dindigul thalappakatti biryani, Kovai angannan biryani, Thala Ajith biryani, mushroom peas pulao

    Mushroom biryani recipe

    Mushroom biryani recipe - Kalan biryani


    Mushroom biryani recipe - Kalan biryani Mushroom biryani recipe - Tamil nadu style kalan biryani

    Cuisine: South Indian
    Category: Mushroom recipes
    Serves: Serves 3
    Prep time: 10 Minutes
    Cook time: 20 Minutes
    Total time: 30 Minutes



    INGREDIENTS
    1 cup = 250ml
    • Cooking oil - 3 tbsp
    • Cinnamon - 1 inch
    • Cloves - 2
    • Cardamom - 1
    • Black stone flower / Kalpasi - 1
    • Bayleaf - 1
    • Big onion - 1
    • Ripe tomato - 1
    • Indian button mushroom - 10
    • Turmeric powder - 1/4 tsp
    • Biryani masala powder - 1/2 tsp
    • Basmati rice - 1 cup (soaked for 15 minutes)
    • Salt - as needed
    • Water - 1.5 cups
    To grind masala
    • Small onion / shallits OR big onion - 7 nos /1 no.
    • Green chilli - 2
    • Ginger - 1 inch piece
    • Garlic - 5 cloves
    • Mint leaves / Pudina leaves - a fistful
    • Coriander leaves a- fistful
    HOW TO MAKE MUSHROOM BIRYANI - METHOD
    • Wash and clean mushroom. Slice it and keep aside. Wash and soak basmati rice for 15 minutes. Wash and chop onion, tomato. Grind all the ingredients given under “to grind” to a smooth paste. Set aside.

    • Mushroom biryani recipe
      Mushroom biryani recipe
    • Heat oil in a pressure cooker base. Saute cinnamon, cloves, cardamom, bayleaf, black stone flower. Add onion, saute till transparent.
    • Add the ground masala paste and saute in low flame till raw smell goes off. Add chopped tomato and saute till mushy.
    • Add sliced mushroom and saute till it shrinks. Add salt, turmeric powder, biryani masala powder or garam masala powder.
    • Mushroom biryani recipe
      Mushroom biryani recipe
    • Mix well and add soaked rice along with water. Mix gently. Close the pressure cooker and keep the flame high. Let the steam comes off. Then put the weight valve and reduce the flame completely. Cook for one whistle. It takes 8 to 10 minutes.
    • Mushroom biryani recipe
    • Switch off the flame and let it rest till steam releases completely. Open the cooker and fluff the rice gently with a fork. Serve hot with onion raita or brinjal gravy / salna as side dish.

    • Mushroom biryani recipe
      Enjoy !



    Note

    • Add more green chillies for spicy biryani.
    • For variations, you can replace green chillies with red chilli powder and dhania powder. In that case, you can add 1 tsp each.

    Try this yummy mushroom biryani recipe and enjoy !
    Kalan biryani
    Continue Reading...


    August 17, 2018

    Cabbage Peas Biryani Recipe – Cabbage Rice Recipe

    Cabbage biryani recipe

    Cabbage peas biryani (Muttaikose pattani biryani in Tamil ) is an interesting biryani recipe that many of us never thought of making it. In my family, both Sendhil and Raksha are not a big fan of cabbage just because of its smell. So I always look for some flavorful recipes like cabbage kurma, cabbage vada, cabbage sambar where the smell of cabbage should not be dominant.

    This Indian cabbage peas biryani is one such recipe. Its a very simple recipe that can be prepared in a pressure cooker directly. I tried it for our Sunday lunch. It came out so well. Everyone liked and had it without any complaints. The best part is you cannot even find a trace of cabbage’s raw smell in this biryani. Working women and bachelors can make this cabbage rice for your lunch box easily. Lets see how to make South Indian cabbage biryani recipe with step by step pictures.

    Check out my Purple cabbage poriyal, Purple cabbage salad, Cabbage stir fry, Cabbage kootu recipes too.

    Cabbage biryani recipe

    Cabbage Peas Biryani Recipe - Cabbage Rice Recipe


    Cabbage Peas Biryani Recipe - Cabbage Rice Recipe

    How to make cabbage peas biryani recipe for lunch box.


    Cuisine: South Indian
    Category: Biryani Recipes
    Serves: Serves 3
    Prep time: 10 Minutes
    Cook time: 20 Minutes
    Total time: 30 Minutes


    INGREDIENTS

    1 cup - 250ml
    • Chopped or grated Cabbage – 1 cup
    • Basmati rice – 1 cup
    • Water – 1.75 cups
    • Big onion – 1 (Sliced thinly)
    • Green chilli- 1 to 2 nos (adjust)
    • Ginger garlic paste – 1/2 tsp
    • Mint + coriander leaves – fistful
    • Turmeric powder - 1/4 tsp
    • Red chilli powder – 1/2 tsp
    • Garam masala powder – 1/2 tsp
    • Salt- as needed
    • Curd – 2 tbsp
    • Lemon juice – Few drops (optional)
    To Saute in oil
    • Cooking oil + ghee - 2 tbsp + 1 tbsp
    • Cinnamon - 1 inch piece
    • Cloves - 2 nos.
    • Cardamom - 1
    • Star anise - 1
    • Bay leaf - 1
    • Black stone flower / Kalpaasi - 2 nos

    METHOD

    1. Wash and soak basmati rice. Wash and chop cabbage, onion and set aside.
    2. In a pressure cooker base, heat oil , ghee. Saute the biryani masala spices.
    3. Add sliced onion, gg paste and green chilli. Saute till onion becomes transparent.
    4. Add chopped cabbage , green peas and saute till it shrinks. Then add spice powders and salt.
    5. Saute for a minute. Add mint + coriander leaves. Mix well. Add soaked rice, water, curd.
    6. Mix well and pressure cook in low flame for one whistle.
    7. Fluff the rice gently with a fork without breaking the rice.
    8. Serve cabbage peas biryani with onion raita !

    METHOD - STEP BY STEP PICTURES


    • Wash and soak 1 cup of basmati rice in 1.75 cups of water for 15 to 30 minutes . Wash and chop cabbage into thin slices. Chop onion, green chilli and set aside.
      Cabbage biryani recipe
    • Heat oil + ghee in a pressure cooker base. ( I used a kadai and transferred to a pressure cooker later). Splutter cinnamon, cloves, cardamom, bay leaf, star anise and black stone flower. Add onion, green chilli and ginger garlic paste. Saute till onion becomes transparent and raw smell of ginger garlic emanates.
      Cabbage biryani recipe
    • Add cabbage, frozen green peas and saute till it shrinks. Add red chilli powder, turmeric powder and garam masala powder. Add mint + coriander leaves and saute for a minute. Add curd and mix well.
      Cabbage biryani recipe  Cabbage biryani recipe
    • Add soaked rice, water, salt and lemon juice (optional). Mix well and pressure cook in low flame for one whistle. Open the cooker after the steam is released. Mix gently with a fork without breaking the rice. Serve hot with onion raita !
    • Cabbage biryani recipe  Cabbage biryani recipe
    • Enjoy ! 
    Note
    • Adjust the quantity of spice powders as you like.
    • You can add 1 chopped tomato instead of lemon juice but color of biryani changes slightly.
    • You can also use jeera rice / seeraga samba rice instead of basmati rice.

    Try this easy, yummy cabbage peas biryani and share your feedback with me !
    Cabbage peas biryani

    Continue Reading...