2) Red Chilli powder-1 1/2tbsp
3) Coriander and Cumin Powder-1 tbsp
4) Garam Masala-1tsp
6) yoghurt -1/2 cup
7)Turmeric powder -1/2tsp
8)cilantro- half bunch
9)mint leaves- hand ful
10) Green chilli -3nos.(Optional)
11) Salt -as per taste
12) Ginger-garlic paste- 2tbsp
13) lemon juice- 3 tbsp
Mix all the above ingredients very well and rest the marination for 6-8 hours at least or preferably overnight.I prefer to rest the marination overnight.
4 Saffron threads soaked in hot milk – 2 tbsp
Ghee- 2 tbsp
Fried Onions- as required
Preparation for Rice :
Rice -2 cups
Salt – fistful
1) cloves-3 no.s
2)shah jeera -1/2 tsp
3) Star -anise – 2 no.s
4) Dhagad phool: 2tbsp
5)cardamom – 3 no.s
7) Bay leaves -3 no.s
Make a bag with muslin cloth and add all the masala and keep it aside. If you don’t have muslin cloth add them directly to water.
Add the soaked rice to boiling water and it’s the important time in making of biryani.Check the rice and It should be cooked until 60-70% done.Once the rice is 60-70 % done. Switch off the flame.
Drain all the water using a sifter.
And add the masala bag which is been boiled in water
Keep the lid secure and tight.
If you are not using a thick bottom pan, use a wide tawa(crepe pan) and place the biryani pan on the tawa.
Dhagad phool adds a great flavor to the biryani
If you don’t have saffron you can use orange color-1/8 tsp (mixed in water) spread it over rice.
Have a great weekend ahead.