This is a delicious preparation of fragrant plain Biryani from the Southern Indian states, especially Tamilnadu. It is more or less in the category of pulao minus any chicken, mutton or veggies. It is light on the stomach and the flavour of ghee, saffron and rose water makes it even more appetizing.
It goes very well with any veg. or non-veg. side dish or can be had as it is with some pickle and papad. Make it more appealing by garnishing with chopped nuts, coriander / mint leaves, saffron and fried onions. So give it a try by checking for a step by step method with pictures to prepare it.
- 1 1/2 cups basmati rice, soaked for 30 minutes
- 2 tbsp. ghee
- 1/2 tsp. shahjeera
- 1" cinnamon stick
- 2-3 green cardamoms
- 4 cloves
- 2 bay leaves
- 10-12 sambar onions
- 1" ginger, julienned
- salt to taste
- 2 green chilies, slit
- 2-3 tbsp. fried onion
- 2 tsp. coriander leaves, chopped
- 2 tbsp. chopped nuts
- 1 tsp. rose water
- few saffron strands
Heat ghee in a pan and temper with shahjeera, bay leaves, cinnamon, cardamoms and cloves. After it stops spluttering add the onion and ginger. Saute till translucent.
Add the soaked rice, green chilies and salt. Saute for 2 minutes. Add 2 cups water and rose water. Pressure cook for one whistle. when it cools down, fluff it up with a fork and transfer to a serving plate.
Garnish with fried onion, coriander leaves, chopped nuts and saffron. Serve with any veg. or any other non-veg. side dish.
Heat ghee and temper with shahjeera, cardamoms, cinnamon, cloves
and bay leaves.
and bay leaves.
Add onions and ginger. Saute till translucent.
Add soaked rice and green chilies. Saute for a minute.
Add water, rose water and salt. Pressure cook for 1 whistle.
Serve, garnished with chopped nuts, coriander leaves. fried onion,