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Ingredients

  • 2 + 1/2 cup onion
  • 3/4 cup basmati rice
  • 1/4 teaspoon turmeric powder
  • 1/2 teaspoon fennel seeds
  • bay leaf
  • 1/2 teaspoon poppy seeds
  • cinnamon
  • clove
  • 1 + 1/2 tablespoon peanut oil
  • 1/2 tablespoon ghee
  • 1 tablespoon ginger garlic paste
  • 2 green chilli
  • required salt
  • coriander leaves
  • 1 + 1/2 cup water

Instructions

  • First, Wash rice and keep aside
  • Add oil to the cooker and heat
  • When the display shows “hot” add bay leaf, cinnamon, clove, fennel seeds, cardamom and poppy seeds; splutter
  • Furthermore add onion, green chilli, and ginger-garlic paste; sauté till onion turns translucent
  • add required salt, turmeric powder and biryani masala; mix well
  • Furthermore add curd; mix well
  • Add rice and mix well
  • Furthermor, add water ; bring to a boil
  • Add coriander leaves and mix well
  • Make sure nothing is stuck to the pan
  • Pressure cook for 2 whistles
  • carefully open the lid
  • Finally add ghee;Fluff the rice

Video

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Notes

  1. biryani masala is optional, but in that case add extra masala powders accordingly
  2. I have used basmati rice. You can use any variety of rice according to your choice. Adjust water accordingly
  3. If you are following the recipe, avoid soaking
  4. If you soak the rice, use 1+1/2 cup of water for 1 cup of soaked rice
  5. Ghee gives amazing flavor to the biryani so I use prefer using ghee. If you are planning to make it vegan, skip ghee
  6. skip curd, but in that case add tomatoes accordingly
  7. Biryani goes well with gutti vankaya kura, kathirikai chops, plain kurma, mirchi salan,and raita
  8. instant pot- Cook for 5 minutes and do natural pressure release
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