Chopped -Onion, coriander leaves, mint leaves, tomatoes and chillies
Grind - Garlic and ginger; Powder- Cardamom, cinnamon and cloves
(Water quantity should be always double the amount of rice, including coconut milk and the water added for cooking the meat.)
Method:
Soak the biriyani rice in water for half an hour. Drain the water. Take a vessel, heat little ghee or dalda and heat the rice in a low flame for 10 minutes. Keep it aside. Saute the onion, green chillies and tomatoes in a big vessel in dalda or ghee for some time. Then add the ground garlic and ginger and half the quantity of the masala powder. Add the chicken pieces, salt and cook for 15 minutes (if it is lamb meat cooking time will be 25 minutes), to it add rice, coconut milk, water, remaining masala powder, coriander and mint leaves, and close the lid. Keep it on a gentle fire till cooked dry. While serving decorate with fried onion, roasted cashewnuts and egg. |
