EASY PANEER BIRYANI RECIPE–PANEER RECIPES

Paneer biryani was in my try list for long time. Usually I make biryani in Sunday. So I tried this paneer biryani recipe for the first time yesterday and we loved it a lot. For this recipe, I quickly googled and found this easy recipe. I made slight changes as per my family’s taste and tried it. It came out very well.

 As it has no grinding and less chopping works, you can try this biryani in weekends to finish your cooking quickly and enjoy spending time with your family members. Also you can try even during weekdays in busy morning hours for your lunch box as it is very easy to prepare. I don’t think marination is a must here. But anyways I followed the original recipe as this is my first attempt.

The taste, texture everything was good but Sendhil told me to put paneer pieces smaller in size when I make it next time because he told this rice tastes even better when had with paneer pieces in each mouth. So I have given the method  accordingly. Ingredients list may seem lengthy but the procedure is very simple and quick. Try this exotic paneer biryani recipe, everyone would love this. Lets see how to make this yummy paneer biryani.

Easy Paneer Biryani Recipe

Delicious paneer biryani in an easy way - No grinding and less chopping !

Cuisine: Indian

Category: Lunch

Serves: Serves 3

Prep time: 30 Minutes

Cook time: 20 Minutes

Total time: 50 Minutes

INGREDIENTS

To marinate Paneer cubes – 1/2 cup (cut into small bite sized cubes) Red chilli powder – 1 tsp Black pepper powder – 1/2 tsp Turmeric powder - 1/4 tsp Biryani masala powder - 1/2 tsp Curd - 1/3 cup Kasoori methi - 1/4 tsp(optional) Ginger garlic paste - 1 tsp Mint leaves - 10 nos To Soak in water Basmati rice - 1 cup Water - 2 cups To saute Cooking oil + ghee - 2 tbsp Cinnamon – 1 inch Cloves – 2 nos Cardamom – 1no Star anise – 1 no Bay leaf – 1 no Fennel seeds – 1/4 tsp Green peas – a handful To saute till golden brown Cooking oil + ghee – 1.5 tbsp Big onion - 1 no Salt - as needed Mint leaves & coriander leaves – few

HOW TO MAKE PANEER BIRYANI - METHOD

First cut the paneer into small bite sized cubes smaller than the ones in picture. Take it in a wide bowl and add all the ingredients given under “to marinate”. Let it marinate for 20 minutes. In the mean time,wash and soak the basmati rice in 2 cups of water for 30 minutes. Chop onions into slices. Heat oil+ghee in a kadai and saute the onion till golden brown and set aside. In the same kadai, heat oil & ghee and saute cinnamom, cloves, cardamom, star anise and bayleaf. Saute for a second. Add fennel seeds, saute till it sizzles and add the peas. Saute for a minute. Now add the marination mixture along with paneer pieces. Mix well and cook in low flame till the peas is 3/4th cooked and oil floats on top. Add little water if necessary while boiling. Add the salt required for biryani. Now add the soaked rice along with water and check for salt. Add more if needed. Transfer everything to a pressure cooker. Add some finely chopped mint & coriander leaves in water. Close the lid and pressure cook in low flame for one whistle ( It takes 10-12 minutes).  After the pressure is released, open the cooker and fluff the rice with a fork, add the fried golden brown onion slices. Mix well . Serve with onion raita !

Note

If u want to make this biryani very quickly, then skip marination and add all the ingredients given under “to marinate” one by one after you saute the whole spices & peas. But keep the paneer pieces immersed in hot water till use to stay soft. U can make the entire process in pressure cooker base or even in electric rice cooker. But I used kadai & transferred to cooker. Always use ghee+oil for more flavour. Fry onions till golden brown and do not over fry them. Add it at the end before serving. It gives a nice taste. Adjust the quantity of spices as per your taste

This was our simple Sunday lunch. Paneer biryani, Onion raita, Curd rice & rose milk. 

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HOTEL KUSKA BIRYANI RECIPE / KUSKA RICE-PLAIN BIRYANI RECIPE

I am a big fan of Tamilnadu hotel style kuska biryani. Before marriage we used to have this rice from a nearby restaurant at least twice in a month during weekends. My appa calls this as”pattai sadam”. Madurai is popular for Kuska rice. In hotels, they usually serve kuska with onion raita and salna or ennai kathirikai. I love that combo.

Kuska, this term might be new to some you.I will tell you what it is. Kuskha is nothing but the plain rice cooked n flavoured with masalas without adding vegetables or meat. You can call it as plain vegetarian biryani. Usually muslim people do this for all their marriages and festivals. In urdu,”Kushk”means plain. It is very famous in Hyderabad and Tamilnadu. Thanks to Spiceindiaonline from where I got these details. In Tamil nadu, you get kuska mostly in small hotels or mess. In some big hotels, they serve chicken or mutton biryani as kuska just by removing the pieces. So my dad always buys it from vegetarian hotels.Its my long time dream to recreate kuska at home.

I  have tried several recipes but they were not satisfactory. Recently I was chatting with my reader Kirthiga devi in facebook. More than a reader, I should say she is like my sister. She calls me fondly as akka. When we were talking, I just asked her about kuska biryani and she immediately shared her recipe with detailed steps. She suggested me pressure cooker as well as Dum method. I chose pressure cooker method as I felt it easy. She also said that this is the recipe of muslim style kuska. Then, what else I need to try this??. I tried it for my lunch today. It was awesome. I got the same taste as I expected. Thank you so much kirthiga. Many people use coconut milk for kuska. But I used milk.

Friends,whenever you are run short of vegetables, do try this kuska rice. Bachelor’s & working women can make this easy rice for their lunch box during busy mornings. Its a no grinding & less chopping rice variety. Just one onion, half tomato & biryani spices is enough to prepare this delectable dish for two people. U can use either jeera rice or basmati rice as per your liking. Lets see how to make Tamil nadu style kuska biryani / plain biryani with step by step pictures.

Kuska biryani recipe

How to make hotel kuska biryani recipe at home easily.

Cuisine: Indian

Category: Lunch

Serves: 2

Prep time: 10 Minutes

Cook time: 15 Minutes

Total time: 25 Minutes

INGREDIENTS
1 cup - 250ml

Jeera rice or basmati rice - 1 cup Water+coconut milk or water+milk - 2 cups To add in the rice Cinnamom - 1 small piece Cardamom - 1 no Cloves - 1 no Bayleaf - 1no Mint leaves – 10 nos  Ghee – few drops To saute Cooking oil - 2 tbsp Cinnamom - 1 small piece Cloves - 1 no Bayleaf - 1 no Kalpasi/black stone flower – 1/2 tsp( click here to see the picture in stepwise pics) Cardamom - 1 no G&G paste – 1 tsp Big onion - 1 no Tomato - 1/2 no Green chillies - 2 nos Red chilli powder – 1/2 tsp to 1 tsp (adjust) Dhania powder - 1/2 tsp Curd – 1 tbsp Mint leaves – 15nos (chopped) Coriander leaves -  2 stalks (chopped)

HOW TO MAKE KUSKA - METHOD

Wash the rice and take it in a bowl. To this rice,add the spices mentioned under”to add in rice” . Add equal quantity of water+milk or water+coconut milk and soak the rice for 10-15 minutes. i.e. Rice and water+milk ratio should be 1:2.( you can soak only in water too if you don’t want to add milk or coconut milk) In the mean time, finely chop onions,tomatoes,mint leaves and coriander leaves. Then in a pressure cooker base, heat oil and add all the spices, saute for a second. Then add onions, g&g paste and saute till raw smell leaves it. Add tomato pieces and saute till mushy. Now add red chilli powder , dhania powder and saute for sometime. Add mint leaves, coriander leaves. Mix well. Now add the curd, soaked rice with water and spices. Add the required salt. Check for taste and pressure cook in low flame for one whistle or 10 minutes. Open the lid after the steam is released. Mix with a fork once. Check whether rice is done else add 1/4 cup of water and allow it to cook for 1 whistle in high flame or keep it for 3-4 minutes in high flame. Serve with onion raita and Enjoy !

Note

Rice takes longer time to cook in milk + water combo. So add more water and less milk if you want it to be quickly done. U can add 1/4 tsp of fennel seeds while sauting spices. Its optional though. Kuska I had tasted from hotels looks reddish orange in color. I think they add orange food color. But I used only red chilli powder to bring this color. So add food color if you wish. For variations, you can add coconut milk instead of plain milk OR use water alone. Remember the ratio of rice n water should be 1:2 even if  you soak for 30 minutes. If you use jeera rice, soak only for 15 minutes else rice will turn clumpsy after cooking. If you soak for more time, add 1.5 cups of water instead of 2 cups.

Easy n tasty Kuska biryani is ready ! 

Very good recipes Tags: Rice recipes, Lunch ideas, Lunch menu, Indian rice varieties, Easy biryani recipe, Biryani recipe, kuska recipe muslim, plain biryani

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CHITRANNA RECIPE/NIMBEHANNU CHITRANNA-KARNATAKA RECIPES

This is my first post on Karnataka recipes. As you all know, Chitrannam/Chitranna is a very popular breakfast/lunch recipe in Karnataka houses. Here people make this for all occasions and poojas. Not just in houses, this would be the breakfast recipe you can find in most of the small roadside hotels apart from thatte idli. I have tasted this chitranna with avalakki(poha) and Mandakki (puffed rice) in Davangere benne dosa stall.

Chitranna is nothing but our South indian variety rice with slight variations. They call it as Nimbe hannu chitranna for lemon rice. It can be made very quickly and its a tasty lunch box recipe too. Most of the kids in school bring this rice for their lunch box. I am really happy to share this most popular Chitranna recipe (recipe with my name) as my first Karnataka recipes post. The recipe I have shared here tastes close to the ones that is served in restaurants here. I have also shared a coconut chutney recipe in the “Notes” section which is the side dish served in road side hotels for Chitranna. In small hotels, I have seen people having this chitranna with coriander leaves chutney and Besan Bonda for breakfast. So I too served in the same way. It was awesome. Sendhil loved it a lot.

Before going to this recipe, I would like to mention about my Kannadiga friends, without them this post wouldn’t have come up.

I have been in Bangalore for 8 years but I have not even blogged a single Karnataka recipe. I feel so bad for this. The reason behind this is I have not tasted typical Karnataka food in hotels or in friend’s places and I did not get a good source to teach me all their recipes too. We had tried several times to visit MTR & Vidyarthi bhavan which are very famous restaurants here. But by seeing the crowd, we step out each time.

Last year I got some 6 good kannadiga friends. We met & became friends in Raksha’s school. As all of them are mom’s of Raksha’s class mates, we used to discuss about school, studies, food, movies etc and we have a group named “School moms” in Watsapp too. They all cook authentic Karnataka recipes like ragi mudde, bisibelebath, Thatte idli etc very well .They know about my food blog & suggest me some good recipes to try. I am really lucky and proud to get those friends.

Earlier I used to speak butler kannada and now my language has much improved just because of them. Not just the language, I explored Bangalore only becoz of my friends. We used to go to famous hotels, malls, chaat shops etc during vacations and weekends. Now I thoroughly enjoy my life in Bangalore because of these sweet souls. I wanted to write about them in one of my blog post for a long time but I feel this post would be apt to mention about these wonderful people. Here is the picture of my friends.

From left- Nagalakshmi, Priya, Padmini, Archana, Megha(with baby) and Thara(right side corner) in the second picture.

I have already told much about Megha in my peanut chutney & aloo paratha posts who is very close to my heart. This Chitranna recipe is also from Megha. Thanks a lot dearie.

I will mention about my other friends in my upcoming Karnataka recipes post. With all these great resources, I had started venturing Karnataka recipes & I have planned to post them once in a week. Wish me good luck  friends. Ok,without much blah blahss, let me proceed how to make this yummy, easy chitranna recipe..

Chitranna recipe

How to make Karnataka style nimbehannu chitranna /Lemon rice recipe

Cuisine: Indian

Category: Lunch

Serves: 3

Prep time: 5 Minutes

Cook time: 15 Minutes

Total time: 20 Minutes

INGREDIENTS
1 cup - 250ml

Raw rice- 1/2 cup(Sona masoori rice) Big onion - 1 no(small sized, skip onions if making for pooja) Garlic cloves – 3 nos(finely chopped) Green chillies - 4 nos Turmeric powder - 1/4 tsp Lemon juice - 2 tbsp Grated coconut- 2 tbsp(optional) Salt- as needed Water - 2.5 cups To temper Cooking oil - 1 tbsp Mustard seeds - 1/2 tsp Urad dal - 1 tsp Chana dal - 2 tsp Roasted peanuts - 2 tbsp Curry leaves - few Coriander leaves - to garnish

HOW TO MAKE CHITRANNA - METHOD

Wash and pressure cook the rice adding required water and a drop of oil in low flame for one whistle. Open the lid and spread the rice in a plate.. Allow it to cool. Rice should be separate. Finley chop onions, green chillies, curry leaves and coriander leaves. Set aside . In a kadai, heat oil and temper all the ingredients given above. Now add onions, garlic, green chillies and saute till transparent. Add grated coconut (if using) & mix well. Add turmeric powder, salt, mix well and switch off the flame Add this to the cooked rice and mix well. Add the required lemon juice and check for taste. Add more salt or lime juice if necessary. Finally garnish with lots of coriander leaves and enjoy serving hot.

Note

U can try this recipe with leftover rice too. U can make this as a no onion, no garlic version by omitting these two ingredients. In that case, you must add grated coconut and serve. U can prepare this way for occasions and festivals. For chutney: Grind 1/2 cup of grated coconut, 3 tbsp of fried gram dal, 3-4 green chillies, salt, little turmeric powder, a pinch of tamarind, 3 garlic cloves adding water. Adjust consistency as per your need. Usually it is served in watery consistency in hotels.

Enjoy this chitranna with green chutney and bonda !

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Peanut Rice Recipe / Verkadalai Sadam - Groundnut Rice Recipe

Last week when I was thinking about easy Indian lunch box recipes, I reminded about this peanut rice recipe (Groundnut rice, Verkadalai sadam in Tamil). As Sendhil loves peanuts, I tried this rice without any hesitation. I referred some websites for this verkadalai sadam recipe and came up with my own combination. Its a quick fix recipe for bachelors and working women to make it easily in busy mornings. Even kids would love to take this rice for their lunch box. Just a papad or vadam is enough to have a box full of this peanut rice. If you have roasted & de skinned peanuts ready in hand, this rice can be prepared very easily and quickly. It comes out flavourful and tasty too. Sendhil liked it very much. It can be made with leftover rice too. Friends, if you are looking for some easy lunch box ideas,do include this recipe.
To get a nice color for this rice, I used Byadgi chilli which is very famous here in Karnataka. It gives a bright red color to the dishes. So I use these chillies for my chutneys, kurma and bisibelebath. If you use normal red chillies, the color of this rice will vary but taste would be the same.
Ok, Lets see how to prepare this peanut rice with step by step photos.
I clicked this picture in a hurry while Sendhil was rushing to his office.So please bear with the clicks.

Peanut rice recipe

Easy peanut rice recipe for lunch box

Cuisine: Indian

Category: Lunch

Serves: Serves 2

Prep time: 15 Minutes

Cook time: 10 Minutes

Total time: 25 Minutes

INGREDIENTS
1 cup - 250ml

Rice - 1/2 cup Cooking oil - 1.5 tbsp Peanuts - 1/4 cup Sesame seeds - 1/2 tsp Urad dal – 1 tsp Pepper corns - 1/4 tsp Byadgi Red chillies – 4 nos  ( use 2-3 chillies for other varieties) Grated coconut - 2 tbsp To temper Sesame oil or ghee - 1 tbsp Mustard seeds - 1/2 tsp Urad dal - 1 tsp Cashew nuts – few Peanuts – 1 tbsp Big onion – 1 no  (optional) Curry leaves - few

METHOD

Pressure cook the rice adding enough water and a drop of sesame oil. Rice should be grainy and separate.Spread in a plate and allow it to cool down. Dry roast peanuts and remove the skin. Reserve a tbsp of peanuts. Keep it ready In a kadai, heat oil and roast sesame seeds,chillies,coconut,pepper corns & urad dal. Roast till golden brown. Roast coconut till it becomes dry. Then let it cool.Grind everything coarsely. To this add roasted peanuts, salt and run the mixie twice or thrice. It will become a coarse powder. Heat ghee or sesame oil in a kadai and do the tempering adding reserved peanuts & cashews.Saute onions & set aside. Add the ground powder,tempered ingredients to the cooked rice.Mix well.Add sesame oil or ghee while mixing.Check for salt. Serve with papad !

Note

U can prepare this rice using leftover rice too. Roast the coconut well else the mixture will become a paste while u grind.U can also use dry coconut/Koppari instead of fresh coconut. Do not run the mixie continuously for long time.Open every now and then,scrape the sides and grind. Add sesame oil or ghee while mixing.It gives a nice flavour. U can omit onions and make it as no onion no garlic recipe too.It tastes good.

I had this rice with over roasted papad.It was yummy !

Technorati Tags: Peanut recipes,peanut rice recipe,Easy lunch box recipes,lunch box ideas,lunch box recipe for kids,leftover rice recipes,peanut rice,kadalai sadam,verkadalai saadham

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SAMBAR SADAM | SAMBAR RICE RECIPE – LUNCH RECIPES

I wanted to post one pot sambar sadam recipe ( Sambar rice in a pressure cooker) after tasting in hotels. Saravana bhavan sambar sadam is very popular in Tamil nadu. I usually make rice and sambar separately and mix them. Every week I used to watch Podhigai channel’s Asathal suvai if it is hosted by “ Mrs.Revathy shanmugam”. Last week she gave the recipe for sambar rice. I tried it the next day.It was a huge success at home.We loved its flavor and taste. I have not used any garam masala here. So It tastes like our Tamil nadu hotel style sambar sadam. It has a goey texture when hot and thickens after it cools down. It tasted great when hot as well as cold. Addition of ghee is a must here. It gives a nice aroma. :) I have updated this recipe with a full video. Please watch it below.

Do check out my Karnataka style Bisi bele bath recipe using homemade bisi bele bath powder.
Here is my Curd rice recipe.

Sambar sadam/ Sambar rice recipe

How to make sambar sadam - Tamil nadu style sambar rice in one pot

Cuisine:  South Indian

Category: Lunch Recipes

Serves: 4

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup - 250ml To pressure cook Raw rice – 1 cup OR steamed rice - 1 cup Toor dal – 1/2 cup Water – 6 –7 cups Carrot – 2 nos Peas – 1/4 cup Beans - 5 nos Drumstick – 2 nos (chop into finger size) Turmeric powder – 1/4 tsp Hing /Asafetida – 1/4 tsp Salt – As needed To soak in water Tamarind – Lemon size ball To roast & grind Cooking oil – 1 tsp Red chillies – 8 nos ( use 6 if spicy chilli) Chana dal – 2.5 tbsp Dhania – 2 tbsp Cumin seeds – 1 tsp Methi seeds – 1/2 tsp Grated coconut – 2 tsp (optional) Hing – 2 pinches To saute Cooking oil + ghee – 1tbsp + 2 tsp Small onion /sambar onion – 15 nos Tomato – 3 nos Sambar powder -1/2 tsp Curry leaves – few To temper Oil + ghee – 2 tsp Mustard seeds – 1 tsp Coriander leaves – 2 tbsp (to garnish) Ghee – 2 tbsp

HOW TO MAKE SAMBAR RICE - METHOD

Pressure cook drumstick separately. Remove the flesh & keep aside Wash and pressure cook rice. Wash & pressure cook rice n dal along with chopped carrots ,beans , peas ,turmeric powder , salt & hing. Add 6 cups of water & Cook for 2-3 whistles till rice n dal turns mushy. Open the cooker & mash it well. Set aside. In a pan , add a tsp of oil and roast all the ingredients given under “to roast & grind” . Powder them nicely and set aside. In the same pan, heat oil + ghee and saute the onions, chopped tomatoes & curry leaves. Saute till tomato turns mushy. Then add 1 cup of tamarind extract, sambar powder, turmeric powder , hing & salt if required. Let it boil for sometime till onion gets cooked. If you want , you can directly add the tamarind extract, sauteed onion, tomato mixture to the cooked rice and dal & proceed. Now add this mixture to the cooked rice . Add the masala powder, drumstick flesh and mix well.Simmer the flame and allow it to boil well for 10 minutes . All the flavour gets into the rice.Stir once or twice in the middle. Add ghee to avoid rice sticking to the bottom of pan. Mix well. Lastly temper the mustard seeds & add. Garnish with coriander leaves.. Serve hot  drizzled with little ghee & papad !! !

Note

For variations , u can use steamed rice instead of raw rice. Add water according to the quality of rice. I used byadge chillies in this recipe. It gave a nice color to the rice and less spicy too. If you use spicy chillies, use 5-6 as per your taste buds. Adding coconut is purely optional. If you add it, add more chillies to compensate.

Delicious sambar sadam, creamy curd rice, crispy fryums and spicy pickle, mor milagai is ready to enjoy !

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PULI UPMA USING BROKEN RICE

I learnt this from my MIL. Its a very tasty one pot meal recipe.I usually make it for dinner.I use noi arisi ( broken rice ) to prepare this upma. Its available in all grocery stores. If u don’t get this rice, u can just break the raw rice by running in the mixie once or twice. No side dish is needed. If neede it can be served with chopped onions. It can be made in jiffy.Apt for bachelors and working women!

Puli upma recipe

Puli upma recipe using broken rice/Noi arisi

Cuisine: Indian

Category: Dinner

Serves: Serves 2-3

Prep time: 5 Minutes

Cook time: 15 Minutes

Total time: 20 Minutes

INGREDIENTS

1 cup - 200ml Broken rice / Noi – 1 cup (If you don;t get broken rice,Grind raw rice in a mixie, just pulse it twice) Tamarind - A big gooseberry size ( soak & extract ) Turmeric powder – A pinch Salt – As needed. Water – 2.5 cups To temper Mustard seeds – 1 tsp Urad dal – 2 tsp Chana dal-1.5 tsp Curry leaves – A few Red chillies – 4 nos ( adjust) Hing / Asafetida – 3 - 4 pinches

METHOD

In a cooker base, add oil and temper the mustard seeds followed by urad & chana dal , pinched red chillies & hing. In a bowl , soak the tamarind in warm water  for 10 mins and take the extract using 2.5 sups of water mentioned above. ( if u take the extract with 1 cup of water, add the remaining 1.5 cups of water as it is.) Then add the tamarind extract to the cooker base and the turmeric powder & required salt. Add a dash of hing again. Add fresh curry leaves too. ( these two items adding at the end gives a spl flavor for this upma ) Now add the washed & drained rice into the cooker. Mix it well & close the lid.Keep it for 10-15 mins or 3 – 4 whistles. Once the steam is released , serve it hot. U can make the same in rice cooker too. For rice cooker,u need to add 3-3.5 cups of water.Enjoy eating hot topped with sesame oil.

Note

If u don’t have broken rice in hand,just grind the raw rice in mixie very coarsely. Run the mixie once or twice to break the rice.Then use as mentioned above. Adjust the quantity of red chillies based on ur spice level. Do not add more water than the mentioned quantity.Upma will become mushy.

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Vegetable Biryani Recipe - How To Make Veg Biryani

Last Sunday I tried this simple veg biryani with slight variations from HERE.After tasting this, I reminded about the biriyani I had in AAB hotel ( Adayar Ananda Bhavan ).Its aroma and taste were very similar to it.If any of u make biriyani similar to restaurant style please share with me.I’ll try from ur blog.I hope U all would try this and let me know how u liked it

Vegetable dum biryani recipe

Vegetable dum biryani recipe

Cuisine: Indian

Category: Lunch recipes

Serves: Serves 3

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

INGREDIENTS

Basmati rice – 1 cup Water – 1.5 – 2 Cups (adjust as per given on the packet) Vegetables – Carrot , Beans , Peas , Potato – 1 cup Big onion – 1 no (Slice cut) Green chilly – 2 nos ( Slit cut ) Tomato – 1 no Ginger , Garlic and Saunf / sombu Paste – 1.5 tsp ( Ginger – 1.5 inch , Garlic – 6 pods and Saunf – 1/2 tsp ) Mint & Coriander leaves – A handful Turmeric powder – 1/4 tsp Red chilly powder – 1/2 tsp Coriander seeds powder – 1 tsp Garam masala powder – 1/2 tsp (optional) Cashew paste – 1 tsp (Grind 5- 7 cashews ) Salt – As required Ghee – 1 tbsp Curd – 1 tsp Cinnamon – 1 small piece Cloves – 2 nos Cardamom – 1 no Bay leaf – 1 no Marati moggu & Star anise – 1 no Black stone flower – 1 no

METHOD

Wash and soak basmati rice for 20 mins in 2 cups of water. In  a cooker base take the oil and once its hot , add cinnamon, cloves , cardamom , bay leaf and star anise. Then add the sliced onions and ginger, garlic and saunf paste. Saute well till its raw smell vaporizes.Now add half of the  mint , coriander leaves and green chillies. Mix well . Then add the finely cut tomato pieces and saute till it turns mushy. Now add all the powders , cashew paste and mix well for few mins. Finally add the cut vegetables with the required salt and toss it well. Add the soaked rice with water , curd and the remaining mint & coriander leaves.Pour a tsp of ghee . Close the cooker and cook for 1 whistle.Yummy , Flavorful biriyani is ready to be served hot with onion raitha !! you can also put in Dum as shown in the pic below. Note : We always want the briyani to be less spicy and mild in flavors. Please adjust the above said ingredients according to ur tastebud. If u wish u can fry the rice in ghee before soaking in water.

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