August 2, 2019|
A simplified version of nawabi biryani which provoked me to try immediatedly. The flavour of mint has perfectly infused and the taste enhancer coconut milk gave an exotic punch in biryani.
The spicy blend of chilli, ginger, garlic and garam masala boost the tastebuds. I can rate it as a simple delightful one pot meal for a weekend . Serve with achaar and/ or gravy.
Preparation & Cooking Time : 1 hour 15 minutes
Yield : 2 to 4
Recipe Source : Cooking Class Indian
Long-Grain Rice – 1 cup
Potatoes – 2 medium, small cubes
Cumin seeds – 1tsp
Green Peas fresh/frozen – 1/2 cup
Onion – 2 medium, sliced thinly
Water – 2 cups
Ghee / Oil – 1 1/2 tbsp
Masala To Grind:
Fresh Mint Leaves – 1/2 cup, firm packed
Green chillies – 3 no.
Garam Masala – 1/2 tsp
Ginger – 1″ piece
Garlic – 2 cloves
Salt To Taste
Coconut Milk / Normal Milk – 1/4 cup
Cooking Oil – 1 tbsp
Wash and soak rice in 2 cups of water for 30minutes.
Heat oil/ghee in a sauce pan. Saute cumin seeds, sliced onion and potatoes, green peas. Stirring until both are just browned lightly.
Meanwhile blend or process all the ingredients under Masala To Grind to smooth or until pureed.
Add the masala puree to the pan. Cook stirring until fragant. Stir in the soaked rice and saute for 2 minutes.
Add water to the pan, wait to start bubbling, covered and simmered for about 20 -25 minutes.
Serve hot biryani with raita and achaar / gravy.
If you are using frozen peas, add only at the end of cooking to avoid getting mushed.
Include veggies like carrot, beans, gobi to add more flavors.