10 to 12 pieces (Optional)
½ Cup (Optional)
10 to 12
Soak and rise rice for 20 minutes and set aside.
Boil skinned Potato Cubeswith little salt and mix with chopped veggies.
Optional: Mix Paneer Cubes in half a cup of Coconut Milk set aside for the same.
In a Kadai, heat 2 tsp of ghee. Add pepper, cinnamon, cumin seeds, cloves, star Anise, cardamom, bay leaf.
Sauté till they emit fragrance.
Add the Cashews.
Then add 1 cup thinly sliced onions and 5 to 6 curry leaves.
Sauté till the onions light golden.
Add mixed veggies of your choice.
Add Quality Biryani Masala, stir and sauté the veggies for a minute.
Add Ginger-Garlic paste. Stir and sauté till the raw aroma of Ginger and Garlic is not there.
Pour-in the Coconut Milk.
Now, add soaked rice and stir gently the rice grains mix-in well.
Add salt, cover and cook for about 15 minutes on low flame till properly cooked.
Gently fluff the Pulao
Garnish with Coriander Leaves
A yummy dish it can be served hot with a Raita, Salad or Curry of choice.