Wash and soak the
Basmati Rice (2 cups)
and keep aside for ten minutes. Chop the
Bread (1 slice)
to small piece. To a pan pour
Oil (2 Tbsp)
and fry the bread pieces,
Cashew Nuts (to taste)
and keep aside.
2.
To the same pan add
Oil (1 Tbsp)
and add crush
Fresh Ginger (1 piece)
,
Garlic (5 cloves)
, and
Green Chili Pepper (2)
. Saute for three to four minutes and add sliced
Onion (1)
.
3.
Chop
Fresh Cilantro (2 Tbsp)
.
4.
Chop
Fresh Mint (2 Tbsp)
.
5.
Saute till the onion becomes soft and add chopped
Tomato (1)
and cook for four to five minutes. Now add chopped
Potato (1)
,
Carrot (1)
,
Green Peas (1/2 cup)
, 1 tablespoon of fresh mint, 1 tablespoon of coriander leaves,
Salt (to taste)
, and
Garam Masala (1/4 tsp)
. Add little water and cover and cook. Once done switch off the flame and keep aside.
6.
Drain the soaked rice and keep aside. Keep water for boiling to cook the rice. Add
Cinnamon Sticks (1 in)
,
Whole Cloves (3)
,
Bay Leaf (1)
,
Black Cardamom (3)
,
Salt (to taste)
,
Garam Masala (1/2 tsp)
, and
Ground Turmeric (1/4 tsp)
. Once it boils well add the drained rice and let it cook well. Once the rice is cooked drain out excess water. Spread a layer of rice in a biriyani pot.
7.
Sprinkle some fresh mint, coriander leaves, and fried bread,
Cashew Nuts (to taste)
. Spread some of the masala on top. Repeat the same process of layering the rice and masala. Finally drizzle
Ghee (1 Tbsp)
on top. Cover and cook in low flame for five minutes and switch off the flame. Serve hot with raita and pickle.
Nutrition Per Serving
CALORIES
587
FAT
15.6 g
PROTEIN
11.0 g
CARBS
100.4 g
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