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Basmati Rice – 2 cups
Peas – 1 cup
Onion – 1 sliced.
Thick Coconut milk – 2 cups.
Water – 2 cups.
Salt – to taste.
Mint leaves(Pudina) – 1 cup(tightly pressed).
Garam masala powder – 1 tsp.
Green Chillies – 1(Acc to ones spice requirement).
Red Chillies – 1
Coconut(grated) – 4 tbsp
Ginger – 1/2 inch piece
Garlic – 4 pods
Oil – 3 tbsp.
Bayleaf – 2 leaves.
Cinnamon – 2-3 pieces.
Cloves – 4
Cardamom – 4
Puree the ingredients under ‘To puree’ and keep aside.
In a Pressure Cooker,heat oil.To this add ingredients under ‘To Temper’ and saute.
To this add the sliced onion and turmeric powder and saute till transparent.
Then add the puree and saute til the oil seperates and till the raw smell disapppears.
Then add peas and the rice to it and saute well for a minute.
Now add the thick coconut milk and water and salt and mix well.
When it starts to boil,Close the pressure cooker and cook for 3 whistles.
Once the pressure releases,fluff it with a fork without breaking the rice.
Serve hot with salad and pickle and Enjoy!
This is a very rich biriyani,Because I am using thick coconut milk,I hav used ‘oil’ for tempering.
To get an even more richer taste,you can use ghee instead of oil.