- Dry roast shah jeera, star anise, cardamom, cinnamon, cloves, maize, bay leaves, poppy seeds, red chilies, coriander seeds,all the ingredients on a slow flame. After 2 to 3 minutes switch off the flame and add coconut pieces. Let it cool down then make it into a fine paste. Heat oil in a handi, add plantain pieces, fry it for 2 minutes then keep aside. In the same handi, add chopped onions, salt, saute it till they get brown color. Now add drumstick pieces, turmeric, ginger garlic paste and saute it. Then add green chilies, mint leaves, coriander leaves, fried plantain pieces, yogurt, tomato slices and add prepared masala with some water mix it well and let it cook for 3 minutes with closed lid. In a hot water add oil, salt and soaked rice cook till 90% is done. In a Biryani vessel, add one layer of 80% cooked rice then add second and third layer 90% cooked rice sprinkle chopped coriander leaves, ghee, lemon juice on top, put the lid on and let it cook for 10 minutes in a slow flame. After 10 minutes switch off the flame and rest it for 5 more minutes. Serve hot with raita.
Vazhakkai biryani
#myrecipe
By Arun Kumar
Mar, 19th
563
Servings
4 persons
Cook Time
1 hr
Ingredients
21
- 23
Ingredients
- Rice
- Raw banana
- Drumstick
- Caraway
- Star anise
- Cinnamon
- Cardamom
- Cloves
- Mace
- Bay leaf
- Poppy seeds
- Red chilli
- Corinader seeds
- Coconut
- Oil
- Salt
- Turmeric
- Ginger garlic paste
- Green chillies
- Mint
- Corinader
- Curd
- Tomato
