Category - main course
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Soak 4 cup rice in water for an hour before preparing the Biryani to ensure optimal texture.
Create a spice sack by placing 1½ tbsp Dry Fenugreek, 3 strands Mace, ½ tsp each Mint leaves, Black Cardamom Powder, Green Cardamom Powder, Cinnamon Powder, Black Pepper, Garam masala and Celery Seeds. Also add 1 tsp Black Cumin Seeds,, and 3 Cloves in a muslin cloth.
Boil 4 cups water with 1 tsp salt, 3 bay leaves, and the spice sack; cook the soaked rice until it's 60% done.
Halve and pierce 4 baby potatoes and 6 boiled eggs, then fry them in about 3 tbsp oil,until light golden, strain out.
In the same oil, sauté 3 chopped onions, 1 tsp each ginger & garlic paste, and ½ tsp chili paste until translucent.
Add ½ tsp Black Cumin Seeds,Dry Mint leaves, salt and Garam Masala..¼ tsp Turmeric Powder, Chili Powder and Green Cardamom Powder, and 5 tbsp Yoghurt to the onions.
Mix the spice mixture with fried potatoes and eggs.
Layer the partially cooked rice, spiced egg-potato mix, and fried onions, creating a lasagna-like structure.
Drizzle 2 tspscrew pine water, dissolved saffron, and 3 tsp ghee over the layers.
Cover tightly and cook the Biryani on low heat for 15 minutes, or use a griddle if the vessel is not heavy-bottomed.