RICE SPECIAL
Biryani
A royal blend of spices for the perfect biryani
Aromatic & Flavorful
Rich in Taste
Perfect for Every Occasion
SERVES
4-5 People
Prepration time
20 mins
Cooking Time
40 mins
Total time
60 mins
SERVES
4-5 People
Prepration time
20 mins
Cooking Time
40 mins
Total time
60 mins
INGREDIENTS
- 2 cups Basmati Rice
- 4 cups Water
- 1 Bay Leaf
- 4 Green Cardamom
- 4 Cloves
- 1 inch Cinnamon
- 1 Star Anise
- ½ tsp Shahi Jeera
- Salt to taste
- 1 tbsp Lemon Juice
- 1 tbsp Oil / Ghee
- 2 tbsp Oil / Ghee
- 2 large Onions (sliced)
- 1 tbsp Ginger-Garlic Paste
- 2 Green Chillies (slit)
- 2 medium Tomatoes (chopped)
- ½ cup Curd (whisked)
- ½ tsp Turmeric Powder
- 1 tsp Red Chilli Powder
- 1½ tbsp Zaika Biryani Masala
- Salt to taste
- 500 g Mixed Vegetables / Paneer / Chicken
- Fresh Mint Leaves
- Fresh Coriander Leaves
- ¼ cup Fried Onions
- Saffron soaked in 2 tbsp Milk
- 2 tbsp Ghee
Method
- Wash and soak basmati rice for 30 minutes. Drain and set aside.
- Boil water with whole spices, salt, lemon juice and oil. Add rice and cook until 70% done. Drain and keep aside.
- Heat oil/ghee in a pan. Add sliced onions and fry until golden brown. Remove half for layering.
- In the same pan, add ginger-garlic paste and green chillies. Sauté for 1 minute.
- Add chopped tomatoes and cook until soft. Add curd and mix well.
- Add turmeric, red chilli powder, Zaika Biryani Masala and salt. Cook until the oil separates.
- Add vegetables / paneer / chicken and cook for 5–7 minutes.
- In a heavy-bottom pot, layer half of the rice, add the prepared masala, sprinkle mint, coriander, fried onions and saffron milk. Add remaining rice on top and drizzle ghee.
- Cover with a tight lid and cook on low flame (dum) for 20 minutes. Rest for 10 minutes before serving.
NUTRITION
|
Energy |
420 kcal |
|
Protein |
9 g |
|
Carbohydrates |
63 g |
|
Fat |
14 g |
|
Dietary Fibre |
4 g |
|
Sodium |
480 mg |
Perfect With
Raita | Salad | Pickle | Mint Chuteny