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

January 4, 2016

How To Cook Basmati Rice For Biryani, Pulao In Pressure Cooker, Open pot, Microwave, Rice cooker

How to cook basmati rice for biryani
In this post, I have shared how to cook basmati rice in a pressure cooker, open pot, rice cooker and Microwave oven.

Basmati rice & Seeraga Samba Rice/Samba rice is one of the most important ingredient for making biryani and pulao recipes. This fragrant rice gives a nice flavor, aroma to the dish and makes it more special. Perfect cooking of basmati rice yields a fluffy, slender, long grain look that makes the dish more appealing to our eyes. So most of us always look for basmati rice cooking tips, correct water ratio, soaking time & proportions to cook it perfectly. Having tried more than 30+ Veg biryani recipes using basmati rice, I thought of sharing my observations and tips to cook a perfect basmati rice in various ways in this post. Cooking jeera rice/Seeraga samba rice is very simple. I have shared the details below.

Basmati rice can be cooked in a pressure cooker, rice cooker or in a pot(Open or closed). Its cooking method completely depends on the dish we make. For making one pot biryani or pulao recipes, pressure cooker method or closed pot method is the best whereas for Dum biryani, open pot cooking is preferrable. I personally like to cook basmati rice using open pot method as we can have control over the cooking of rice and remove them without breaking. So in this post, I have shared how to cook basmati rice using pressure cooker, rice cooker, microwave and open pot method.

There are many brands of Basmati rice available in the market. But I prefer & buy Kohinoor & India Gate basmati rice. Ok, enough of stories, lets see how to cook basmati rice perfectly with stepwise pictures and its health benefits at the end of this post.

Points to note
  • You can use any brand of basmati rice but please read the back of packet for the instructions of cooking and water quantity to get a rough idea. This is the first thing you should do to cook a perfect rice.In this post,i have mentioned the water quantity for India Gate Dubar- Green color packet.
  • Basmati rice needs a minimum soaking time for 30 minutes to elongate while cooking. As a first step, try to soak the rice before you start making pulao/biryani. It is enough to soak it for a while you chop the veggies and do the grinding jobs if any.
  • You can whole garam masala like 1 cinnamom,2 cloves, 1 cardamom, 1 bayleaf, 1 star anise & 1 black stone flower in the water while cooking. 
  • Addition of lemon juice gives you the rice white in color. So wash the rice twice and add lemon juice while cooking to get the nice color.
  • If the recipe calls for more tomatoes or tomato puree, adjust the quantity of water accordingly.
  • In my observation, For 1 cup of basmati rice i.e.250ml
Soaking time Water quantity
No soaking 2 cups
Less than 30 minutes  1.75 cups
1 to 4 hours 1.5 cups
More than 6 hours or overnight 1.25-1.5 cups

How to cook basmati rice in cooker

How to cook basmati rice


How to cook basmati rice How to cook basmati rice for making biryani & Pulao
Cuisine: Indian
Category: Cooking basics
Serves: 2 cups
Prep time: 10 Minutes
Cook time: 15 Minutes
Total time: 25 Minutes
INGREDIENTS
1 cup = 250ml

  • Basmati rice - 1 cup ( India Gate Dubar-Green color packet)
  • Water -1.5 to 2 cups depending on soaking time
  • Salt - as needed
  • Whole garam masala( 1 cinnamon,2 cloves,1 cardamom,1 bayleaf,1 black stone flower) – optional
  • Lemon juice – 1/2 of small lemon
FOR SAMBA RICE
  • Seeraga Samba Rice –1  cup
  • Water – 1.75 cups
  • Cooking oil – 1 tsp
METHOD

HOW TO COOK SEERAGA SAMBA RICE/SAMBA RICE

Wash and add the rice to the cooker along with sauteed spices. No need to soak the rice. Add 1.75 cups of water for 1 cup of water. Pressure cook the rice in low flame for one whistle. Remove the rice after steam is released. Fluff it with a fork. Please check my Ambur biryani recipeDonne biryani recipe, Kovai Angannan biryani using samba rice.

HOW TO COOK BASMATI RICE IN DIFFERENT WAYS
  • Pressure cooker method: Wash the basmati rice twice and soak it for minimum 30 minutes to maximum overnight. Soking helps the rice to elongate while cooking. So soaking atleast 30 minutes in necessary. Drain the soaked water(carbs would be removed) and put the rice inside the cooker. If you wish, roast the rice for 2-3 minutes in a kadai without breaking the rice. 
  • Take a pressure cooker and add 1.75 cups of water if you have soaked for 30 minutes to 1 hour. The quantity of water may differ based on the rice brands & soaking time. Check out the table above. Add a tsp of oil/ghee and squeeze the lemon juice in water. Put the weight valve when the steam is fully up. Lower the flame completely and cook the rice for one whistle. Remove the rice after the steam is released completely. Transfer it to wide plate. Drizzle a tsp of oil and let the rice cool down. Cover it with a lid to prevent drying.
How to cook basmati rice
How to cook basmati rice
  • Open Pot method: Take the rice and wash it twice. Boil 5 cups of water for 1 cup of rice. When the water comes to a roll boil, add the whole garam masala, few drops of lemon jucie, washed & drained rice. No need to close the bowl. Let the rice cook in open pot in medium high flame for 4-5 minutes. Stir it once or twice in between. 
  • When the rice is cooked to 90% ( You should be able to break the rice), remove it and drain the excess water in a colander. Collect the hot water in a bowl. You can keep this bowl of water over the lid when you put the rice in dum. Spread the drained rice in a plate and add 2 tsp of oil. Cover it with a lid to avoid drying.
How to cook basmati rice
How to cook basmati rice
  • Microwave method: Wash and soak the rice for minimum 30 minutes. Keep it in a microwave safe bowl double the size of water quantity ( to avoid water spilling) and add 2 cups of water, a tsp of oil and few drops of lemon juice. Cover the bowl with a microwave safe lid. Cook in high power (800w) for 2-3 minutes. Take the bowl and stir the rice once. Again keep in high power for 2 minutes. Check whether the rice is done. Transfer the rice to a plate and cover it with a lid to prevent drying.
  • Rice Cooker Method:Wash and soak the rice for 30 minutes. Saute the spices as per the recipe and pour 2.5 cups of water for 1 cup of rice. After the water starts to roll boil , add the rice. Check for salt and cover cook for sometime.Cooker will automatically switch to “Keep warm” mode. Open the lid and check whether rice is cooked well.If not add 1/2 cup of water, mix well and again switch it to “cooking” mode. Please check my tomato rice recipe using rice cooker recipe for more details.


Health Benefits of basmati rice
Basmati is considered to be a Healthy”super grain”.It is gluten-free and low in fat. It contains all eight essential amino acids, folic acid, and is very low in sodium and has no cholesterol. Basmati has a low to medium glycaemic index, meaning that energy is released at a slower, steadier rate leading to a more balanced level of energy. Basmati rice builds body tissue and is very rich in prana or vital bio-energy. Basmati rice can be beneficial to certain groups of people. Those on low-calorie diets can benefit from incorporating this grain into their diets since it is so low in fat. However, at slightly over 200 calories per cup, the calories can pile up if not eaten in moderation.

How to cook basmati rice for biryani
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December 14, 2015

Thala Ajith Biryani Recipe - Mushroom Biryani - Vegetarian Version

Thala Ajith biryani
Hi Friends,
Today I have shared a yummy & delicious celebrity biryani recipe that belongs to our South Indian actor, The Ultimate Star Thala Ajith. I have been his fan for years and I am extremely happy to try and share his style of biryani in my blog. 

Few months back, I came across this recipe in a popular Tamil magazine (Kumudham Snehidhi). Our blogger friend Sundari Nathan shared the screen shot of the recipe page with me as per my request. So sweet of you dear. When I read the article, it is said Thala is a great cook and an expert in making biryani. He used to prepare and serve a delicious mutton biryani for his Co-stars & workers in his shooting spot. 

Director Mr.Venkat Prabhu and South Indian actress Miss. Parvathy Nair have shared the method of making Thala biryani with all the minute details. Everybody had praised the taste & Thala’s passion of cooking biryani. Having tempted by the article, I tried this recipe at home by replacing mutton with mushroom & soya chunks. I used my own measurements as the quantity of ingredients were not specified in the magazine. I have tried this recipe twice in the past 2 weeks. It’s a very simple bachelor kind of recipe without much fancy ingredients & grinding job.

To make this post more special, I served Thala Biryani in Thala Vazhai ilai with onion raita, Plain salna, Honey Chilli potato and Semiya payasam ;).We all loved its awesome aroma and taste. I have shared the screen shot of the article below for your reference in Tamil. If you wish to try Thala’s actual Non-veg biryani using mutton, it will help you. 

By the way, this biryani is my 35th post in this series.With this recipe,I am happily ending my Sunday Lunch Recipes Series. Next week I will make a detailed post on how to cook Basmati rice & jeera rice and update my old biryani recipes till this month end.


When I started this series, I had no clue of how I am going to try varieties of biryani being a pure vegetarian. But God helped me giving delicious recipes through websites, cookbooks and my friends. And now I am the proud owner of 40+ veg biryani recipes. I can confidently make veg biryani for my guests & family. 

At this time, I would like to thank all my readers & silent readers who have given me continuous support and encouragement by sharing the feedback of my biryani recipes via e-mails with tried & tasted pictures.  Even though I couldn’t post the recipes on time due to personal works, there were few readers who wait for my post and tried it instantly. Thanks for all your patience.

This series have got me so many new readers, friends and some cute sisters (Dhivya, Dharini, Kavitha, Sindhuja…). Thanks a ton buddies. But for you all, this series would not have come so far & become a hit. In the New Year 2016, I will try to come up with another interesting series. Stay tuned !!


Now lets see how to make this awesome, star special – Namma Thala Ajith style Biryani recipe in vegetarian version. Therikka Vidalamaa !!

Thala Ajith Biryani

Thala Ajith biryani

Thala Ajith Biryani Recipe - Vegetarian Version


Thala Ajith Biryani Recipe - Vegetarian Version How to make the popular Thala Ajith Biryani Recipe using mushroom & Soya chunks- Vegetarian version
Cuisine: Indian
Category: Biryani Recipes
Serves: Serves 2-3
Prep time: 20 Minutes
Cook time: 20 Minutes
Total time: 40 Minutes


INGREDIENTS
1 cup = 200 ml
  • Basmati rice - 1 cup ( I used India Gate Brand)
  • Water - 5 cups
  • Lemon - 1/2 no ( small size)
  • Salt - as needed
  • Cooking oil - few drops
For Gravy
  • Cooking oil + ghee - 2 tbsp +1 tbsp
  • Cinnamon - 1 inch piece
  • Cloves - 3 nos
  • Cardamom - 2 nos
  • Bay leaf - 1 no
  • Black stone flower/Kalpasi - 2 nos
  • Big onion - 1 no (Big)
  • Ginger - 2 inch piece+Garlic cloves - 8 nos (Grind to a paste.Use fresh paste for best taste OR 1.5 tsp store bought G&G paste)
  • Green chillies - 2 nos
  • Mint leaves + coriander leaves - 2 tbsp
  • Ripe Tomato - 2 nos
  • Mushroom or Soya chunks/meal maker - 10 nos
  • Turmeric powder - 1/4 tsp
  • Red chilli powder - 1 tsp ( Add 1.5 tsp for spicy biryani)
  • Curd - 1 tsp
  • Red food color - a pinch
  • Salt & water - as needed
METHOD
  • Wash and soak Basmati rice for at least 30 minutes. In the mean time,wash and clean the mushrooms if using. Chop into cubes. If you use soya chunks, boil 2 cups of water and soak the chunks. It will bulge in size. Squeeze & set aside. Chop the onions into slices, tomatoes into pieces & slit the green chillies.
Thala Ajith biryani
  • Boil 5 cups of water. When it roll boils, add the soaked & drained rice. Add salt, a tsp of oil and squeeze half of lemon. Simmer the flame & add the soaked, drained rice. Let it boil in high flame for few minutes. Stir once or twice in between without breaking the rice. Let it cook in water till its 80% done.
Thala Ajith biryani
Thala Ajith biryani
  • Now switch off the flame and strain the rice in a colander. Collect the rice cooked water in a bowl. We are going to use this hot cooked water( Kanji) for putting DUM. So don’t throw it. Now take a tbsp of rice cooked water and mix the food color. Set aside. Let the rice be in colander till the gravy gets ready.
Thala Ajith biryani
Thala Ajith biryani
  • Heat a kadai adding oil + ghee. Saute cinnamon, cloves, cardamom, bay leaf & black stone flower. Now add the onion slices and saute until its transparent. Keep the flame low and Cover it with a lid. Let the onions turn crispy and golden brown. This is the key point for this biryani.
Thala Ajith biryani
Thala Ajith biryani
  • Grind ginger & garlic adding required water and add it to the onion mixture.
  • Saute until its raw smell vanishes. Do this in low flame. Cover it with a lid for sometime.
Thala Ajith biryani
Thala Ajith biryani

  • Then add the mint+coriander leaves. Mix well and add tomatoes , green chillies. Saute until mushy. Cover with a lid.
Thala Ajith biryani
  • Once it turns mushy, add turmeric powder & red chilli powder. Mix well for few minutes and let the mixture become a paste. Add the mushroom pieces OR Squeezed soya chunks pieces. Saute well for a minute.
Thala Ajith biryani
  • Add 1/2 cup of water and cook the mushrooms/Soya chunks. Cover with a lid and let it boil for 2-3 minutes in high flame. Add 1 tsp of curd and cover cook for sometime. Oil will float on top. This is the sign for a perfectly cooked gravy. So wait till that point. Now gravy is ready.
  • Let the gravy be in the kadai. Make sure there is some moisture content in the gravy so that it doesn’t get burnt. Now spread the 3/4th cooked basmati rice over the gravy and cover it.
Thala Ajith biryani
  • Heat a dosa tawa ( Any old non-stick or iron tawa) till its fuming point. Reduce the flame to low completely and place the kadai over the dosa tawa. Make sure kadai is closed tightly. Place the strained rice cooked hot water (Kanji) over the lid. Put under DUM for 5 minutes.
Thala Ajith biryani
  • Then open the lid and sprinkle food color, add a tbsp of ghee over the rice. Mix it gently with a ladle from top to bottom without breaking the rice. Again close it and keep for 10 minutes.That’s it. Delicious and yummy Thala biryani is ready to serve !!
Thala Ajith biryani

Enjoy with raita & Kurma !
Thala Ajith biryani
Note
  • Adjust the quantity of spices as per your taste
  • Add mixed vegetables in place of mushroom & soya chunks
  • Keep in mind, you should use freshly ground ginger, garlic paste for best taste.
  • Flame should be low when you saute sliced onions & other masala. Don’t forget to cover the kadai after you saute the masala every time. Onion should become golden brown. This point was highlighted in the recipe.
  • If properly done, this is one of the best biryani with simple ingredients.
  • For variations,you can add 1/2 tsp of garam masala or biryani masala powder.

I served Thala Biryani with Onion Raita , Plain salna, Honey Chilli potato and Vermicelli/Semiya payasam. We had a delectable lunch !!

Thala Ajith biryani

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December 1, 2015

Brinjal Biryani/Kathirikai Biryani Recipe

Brinjal biryani
Actually I wanted to finish my Sunday Lunch Recipes series this week by posting an interesting biryani recipe.But suddenly I changed my plan and postponed the conclusion of this series to next weekend as I came across this yummy biryani recipe using my favorite vegetable, Brinjal Winking. I have tried brinjal gravy as a side dish for biryani but never thought of making a biryani adding whole brinjals.When Valarmathi shared this Kathirikai biryani,I was so excited & bookmarked it immediately to try this one.In Andhra,people call this as Vankaya biryani but its method & ingredients are slightly different. I made few additions to the original recipe and tried it yesterday.It came out very well.Being a big brinjal fan,I loved this rice to the coreDancing.I am so happy to add this biryani recipe in my Sunday Lunch Recipes Series and this is my 35th recipe in this series!Lets see how ro make this yummy & delicious Brinjal Biryani/Kathirikai Sadam recipe.I am dedicating this post to all brinjal lovers like me Happy.
Brinjal biryani

Brinjal Biryani Recipe


Brinjal Biryani Recipe How to make birnjal biryani / Kathirikai sadam
Cuisine: Indian
Category: Biryani
Serves: Serves 2
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes


INGREDIENTS
1 cup = 200 ml
  • Raw Rice OR Steamed Rice - 1 cup
  • Cooking oil or ghee -  2tbsp
  • Small brinjals - 6 nos
  • Big onion - 1 no
  • Ripe tomato - 2 nos
  • Curd – 2 tbsp
  • Green chillies – 2-3 nos
  • Whole Garam masala - 1 each ( cinnamon,2 cloves,cardamom,black stone flower,bayleaf)
  • Fennel seeds – 1/2 tsp
  • Mint leaves – few
  • Coriander leaves - few
  • Water - 2.5 cups
To stuff & marinate brinjals
  • Ginger & garlic paste - 1 tbsp
  • Red chilli powder - 1 tsp
  • Dhania powder –1 tsp
  • Garam masala powder - 1/2 tsp
  • Lemon juice - as needed
METHOD
  • Wash and slit the brinjals into 4 pieces without removing the stem. Keep them immersed in water till use to avoid discoloration.Mix all the masala powders & ginger,garlic paste with lemon juice given under “to marinate & stuff brinjal”.Stuff this paste inside the brinjal and let it marinate for 20 minutes.
Brinjal biryani recipe
  • In a pressure cooker base, heat oil and saute the whole garam masala & fennel seeds.Do not burn the fennel seeds.Add onions & slitted green chillies immediately.Saute until transparent.Add the tomato pieces & saute until mushy.
Brinjal biryani recipe
Brinjal biryani recipe

  • Now add the marinated brinjal and mix well until it shrinks slightly. Add mint leaves +coriander leaves.Mix well and then add curd.Stir it well & add water with required salt.
Brinjal biryani recipe

  • Add the rice,mix well & pressure cook in low flame for one whistle.Open & fluff it with a fork.Serve hot with raita!
Brinjal biryani recipe
Note
  • Adjust the quantity of spices as per your taste.
  • You can replace brinjal with mixed vegetables or mushroom.In that case u don’t need to marinate.Instead add the paste after sauting onions & mix well till its raw smell leaves off
  • I din’t use basmati rice or jeera rice for this biryani.You can use them if you wish.For 1 cup of basmati rice,u should add 2 cups of water after soaking the rice for 20 minutes.for jeera rice, use 1:2 water without soaking the rice.


Try this easy,yummy biryani recipe if you are a brinjal fan.U will fall for its taste !
Brinjal biryani

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November 21, 2015

Little Millet Biryani / Samai Biryani Recipe - Millet Recipes

Little millet biryani
As I promised in my previous post, here is the long time due Sunday Biryani from my blog almost after a month. Yeah, I couldn’t post any biryani recipe for the past few weeks as I was concentrating on Diwali recipes. So this week, I wanted to share a healthy, interesting yet easy biryani recipe using millets.

Actually speaking, I got the idea of making this biryani after I got few requests from my readers. I used little millet/Samai to prepare this biryani.I made a easy, no grinding biryani adding mixed vegetables for our lunch today. As I din’t have peas in hand, I used sweet corn kernels. It came out very well and it was tummy filling too. You can follow the same recipe and replace samai with varagu or Kuthiravali. I have mentioned the quantity of water for other millets in the Notes section. Please have a look at it before you try them. Lets check how to make this healthy,easy millet biryani recipe ! This recipes goes into my Sunday Lunch Recipes series 34. I am happy to share this recipe to Nativefoodstore.com where they sell organic food products  in online. You can purchase millets and its related products at reasonable price.

Check out my other biryani recipes in this series .
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October 19, 2015

No Onion No Garlic Biryani Recipe-Baby Corn Biryani

Baby corn biryani
It was my long time plan to try a biryani recipe without onion and garlic especially for my Jain readers.During Navratri,we try to avoid onion & garlic in our menu.So I tried this no onion no garlic Veg Biryani recipe for our Sunday Lunch.I referred this space for the recipe.As I didn't have enough vegetables in hand,I replaced it with baby corn.It came out well and we loved it.Friends,if you are looking for a no onion no garlic Jain biryani recipe,here it is !! Try and share your feedback.I am happy to post this recipe as 33rd biryani in my Sunday Lunch Recipes Series.
Check out my other biryani recipes HERE !

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October 5, 2015

Mug Biryani Recipe - Veg Dum Biryani ( Baked)

Mug biryani recipe
Recently I came across  veg biryani recipe in a coffee mug. I loved the idea and tried it for our Sunday lunch yesterday. Mug biryani is nothing but the usual layer biryani assembled and baked in a microwave safe mug. I followed my vegetable layer DUM biryani for gravy recipe and adapted the outer covering recipe from HERE. Raksha was so happy and fascinated to see the biryani in a bowl. She was eagerly waiting with me in the kitchen to see the output.

As I wished, the result was awesome. We all loved it. I reserved a bowl of biryani for myself & had it for dinner too. Friends, do try this biryani for a change & attract your family members. Lets check out this week’s Sunday Lunch Recipes Series no 32– Flavorful Mug biryani adding mixed vegetables!!

Check out my other SUNDAY SPECIAL BIRYANI RECIPES

Mug biryani recipe

Mug biryani recipe-Dum biryani


Mug biryani recipe-Dum biryani Vegetable biryani in a coffee mug-Sunday lunch recipes series 32
Cuisine: Indian
Category: Lunch ideas
Serves: Serves 3-4
Prep time: 30 Minutes
Cook time: 30 Minutes
Total time: 60 Minutes


INGREDIENTS
1 cup = 200 ml
  • Basmati rice - 1 cup
  • Water - 5 cups
  • Whole spices ( 1 cinnamon,2 cloves,1 black stone flower,1 bayleaf,1cardamom)
  • Salt - as needed
  • Cooking oil or ghee - 1 tsp
For gravy
  • Cooking oil + ghee - 1 tbsp+1 tbsp
  • Whole spices -1 each
  • Big onion - 1 no
  • Green chilli - 1no
  • G&G paste - 1/2 tsp
  • Mixed vegetables ( 1 carrot,a handful of green peas,1 potato) - 1/2 cup
  • Curd - 1/2 cup
  • Turmeric powder - 1/8 tsp
  • Red chilli powder - 1 tsp
  • Biryani masala powder - 1 tsp
  • Salt & water - as needed
For dough
  • Maida/All purpose flour - 1/2 cup
  • Salt – a pinch
  • Baking powder – 1/4 tsp
  • Baking soda – a pinch
  • Warm milk – 1 tbsp
  • Water -as needed to knead the dough
For layering
  • Mint+coriander leaves - 2 tbsp
  • Browned onions - a handful
  • Saffron soaked milk - 1/4 cup
  • Cooking oil or ghee - to grease the mug
METHOD
  • Wash and soak the basmati rice for 30 minutes. In a wide kadai or vessel, boil 6 cups of water adding cinnamon, cloves, cardamom and black stone flower. Add some salt.  When the water comes to a roll boil, add lemon juice. Drain the water from the soaked basmati rice and add to the boiling water.
  • Cook the rice in open pan for nearly 8 minutes. Stir it once or twice in the middle. Make sure you don’t over cook the rice. Rice should be firm and soft. It should be 3/4 th cooked.
  • Remove the kadai and pass it through a colander/sieve. Run the tap water over the rice to stop cooking process. Drain all the excess water and keep the rice in the colander. Spread it in a wide plate and let it cool completely.
Mug biryani recipe

  • Heat 2 tbsp of oil and caramalize the onions by sauting in high flame for a minute. Remove in a plate.
  • Now prepare the gravy. Heat oil+ghee in a wide kadai and saute the cinnamon, cloves, cardamom and bayleaf. Add the ginger-garlic paste and saute for a minute till raw smell goes off. Now add sliced onions and saute till transparent.
  • Add the mixed vegetables and saute well. Add salt.
Mug biryani recipe

  • Now add the curd and mix well in low flame. Add the red chilli powder, turmeric powder, biryani masala powder and salt.  Mix well.Lastly add some water and cook the mixture very well till veggies are completely cooked and oil floats on top. It will become a semi solid gravy.
Mug biryani recipe
  • Remove the kadai and keep the gravy aside. Take a bowl and make the chapathi dough adding the ingredients given under “ For dough” OR make a plain chapathi dough using wheat flour & salt to seal the mug.
  • Take the microwave safe mugs and grease with a tsp of oil.
Mug biryani recipe
  • Spread a small ladle of cooked rice as first layer. Now layer the gravy over the rice and sprinkle some chopped mint+coriander leaves.
Mug biryani recipe
  • Layer with rice now. Repeat the same till the brim of mug. Lastly sprinkle some saffron soaked milk and caramelized onions. Seal the mug with a small round disc made of dough. Preheat the oven in 180c and bake the biryani for 15 minutes. Remove & serve hot !
Mug biryani recipe
Mug biryani recipe

Enjoy with raita !


Note

  • Adding green chillies is optional. U can add more red chilli powder for spicy biryani.
  • You can replace  biryani masala powder with garama masala powder too.
  • Addition of mint+coriander leaves is very important.
  • Replace curd with lemon juice for variations but add lemon juice only before putting in DUM. In that case, add 2 tomatoes along with onions and saute until mushy.

Enjoy this yummy Mug biryani with your family !
Mug biryani recipe

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