1 Cup
2 Cup
10 to 12 pieces (Optional)
½ Cup (Optional)
1
10 to 12
1½ Cups
4
1 Teaspoon
I Inch
10-12
6
2 (optional)
2 (optional)
1
1 Teaspoon
1 Cup
4-5
½
1 Teaspoonv
1 Teaspoon
1 Teaspoon
to garnish
to taste
Pre time
serves
difficulty
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.