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INGREDIENTS:
1 tbsp Oil
1 cup Basmati Rice
1 1/4 cup water
1 tsp Cumin Seeds
2 Black Cardamom
3 Bay Leafs
5 Cloves
5 Black Peppercorns
1 Javetri
1″ Cinnamon stick
1 tsp ginger garlic paste
1/4 tsp turmeric powder
1 1/2 tsp Coriander powder
1/2 cup Yogurt / curd
1 tsp red Chilli powder
1/2 tsp garam masala
1 tsp Biryani masala
2 Green chillies
1/2 cup chopped coriander leaves
1/4 cup chopped mint leaves
2 tbsp Saffron water
1 tsp Biryani Masala
1/4 cup Coriander Leaves
2 tbsp chopped Mint leaves
2 tbsp fried Onion
2 tbsp ghee / clarified butter
DIRECTION:
Wash rice well under cold water and soak rice in enough water for 30 mts.
Heat oil in a pan.
Once oil is hot add cumin seeds and whole spices javetri, black cardamom, cinnamon stick, cloves, black peppercorns, bay leafs and mix well.
Once whole spices start to pop, add onion, mix and cook till onion gets little browing around the edges.
Add ginger garlic paste, turmeric powder, coriander powder, mix and cook for 2 mts.
Add yogurt and mix well.
Add green chillies, red chilli powder, biryani masala, garam masal and mix well.
Add soaked and drained rice in to gravy, mix well.
Add water, salt and mix well.
Bring to a boil.
Once the rice comes to a boil, lower down the heat to medium, cover and cook till most of the moisture is been absorbed in the rice.
Cover and simmer on a very low heat for 15 mts.
Once rice is cooked,fluff up the rice to separate each and every grain rice.
Sprinkle some biryani masala.
Add some saffron water.
Add coriander leaves and mint leaves.
Also spread some fried onion.
Add tbsp of ghee or clarified butter.
Cover and simmer on low heat for 10 more mts.
Serve hot with raita, carrot raita,mint chutney
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Credit: YouTube/Bhavna’s Kitchen & Living
