Khayberi biryani
Ingredients
- Pasandas 750 gm
- Salt 1 tsp heaped
- Chili powder 2 tsp heaped
- Ginger garlic 2 tsp heaped
- White cumin roasted and crushed 1 tsp heaped
- Coriander powder 2 tsp
- Allspice 1 tsp
- Mace ¼ tsp grinded
- Nutmeg ¼ tsp grinded
- Green cardamom ¼ tsp grinded
- Green chilies 8 to 10
- Yogurt 1 ½ cup
- Brown onion crushed ½ cup’
- Saffron ¼ tsp
- Coriander leaves ½ cup chopped
- Mint leaves 20 chopped
- Raw papaya 1 tbsp
- Rice 750 gm soaked for 1 hour boiled with 2 tbsp heaped salt and 1 tbsp mixed whole spices
- Oil ½ cup heaped
Method
- Marinate pasanda with Salt 1 tsp heaped, Chili powder 2 tsp heaped, Ginger garlic 2 tsp heaped, White cumin roasted and crushed 1 tsp heaped, Coriander powder 2 tsp, Allspice 1 tsp, Mace ¼ tsp grinded, Nutmeg ¼ tsp grinded, Green cardamom ¼ tsp grinded, Green chilies 8 to 10, Yogurt 1 ½ cup, Brown onion crushed ½ cup for 2 hours, put in a heavy bottom pan spread evenly. Top with boiled rice, sprinkle Kewra and saffron, cover the pan and cook on medium flame for 40 minutes.
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