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Green Biryani Recipe

  • 6servings
  • 45minutes

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Source: www.grouprecipes.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B3, B6, H, C
MineralsSelenium, Copper, Natrium, Fluorine, Chromium, Iron, Magnesium, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 tbsp olive oil

  2. 1 bay leaves ,

  3. 1 star anise ,

  4. 1 stick cinnamon

  5. 2 b. onions , sliced and 1 pinch nutmeg powder

  6. 1 tbsp cashew nuts and raisins

  7. 2 small tomatoes , sliced

  8. Pinch of tumeric pwd

  9. 1 tbsp fennel seed ,

  10. 2 cloves ,

  11. 2 cardamom ,

  12. 1 star anise - paste mixed with

  13. 2 tbsp ginger garlic paste

  14. 6 tbsp corrainder and mint leaf ,

  15. 5 big green chilli - paste

  16. 3 rice cups basmati rice , pre soaked for 15 mins and drained

  17. 16 oz carrot , French beans - cubed plus canned peas

  18. ... 1 tbsp ghee

  19. 1/2 tbsp lemon juice

  20. Salt

  21. ...

Instructions Jump to Ingredients ↑

  1. Fry the bay leaf , star anise , cinnamon in olive oil .

  2. Add the onions and saute for 2 mins .

  3. Add the nuts and raisins .

  4. Add the tomatoes and fry for 3 mins .

  5. Now add the ginger garlic paste and fry until the aroma fills the air .

  6. Add the green chilli paste and once it starts to leave the sides , add the vegetables.

  7. Check the salt .

  8. Add the rice and mix well , taking care not to break the grains .

  9. Switch it off after 2 mins .

  10. Grease a rice cooker pan .

  11. Pour half of the mixture inside the rice pan .

  12. Sprinkle most of the ghee .

  13. Pour the remaining rice - vegetable mixture and sprinke rest of the ghee .

  14. Add 4 to 5 rice cups of water .

  15. Check the salt again .

  16. Switch it to COOK position .

  17. Will be ready in 25 mins .

  18. Leave it in the pan for 10 mins .

  19. Run through the sides with a wooden chopstick and turn it into a serving bowl .

  20. Sprinkle the lemon juice and fluff it with the chopstick .

  21. Serve HOT with hunted fowl gravy ( Hunted Fowl Gravy ) .

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