Plain Biriyani Rice

Ingredients

Rice

Biriyani Rice: 2 cup

Eastern Chicken Masala: ½ tsp

Turmeric Powder: ¾ tsp

Salt: needed

Cardamom Pods: 4

Cinnamon Stiocks: 2” stick

Cloves: 3

Bay leaves: 2

Star aniseed: 2

Ghee: 1tbsp

Masala

Onion: 3 medium sized

Tomato: 1 big

Ginger garlic paste: 1tbsp

Eastern Chicken Masala: ¾ tsp

Turmeric powder: ¼ tsp

Garam masala powder: ½ tsp

Coriander leaf: 2 strings

Mint Leaves: 1 string

Yogurt: 1 ½ tbsp

Salt: needed

Oil: 4tbsp (or as required)

Layering

Lemon juice: 1 tsp

Chopped coriander leaves: 2tbsp

Mint leaves chopped: 1tbsp

Garam Masala: 1tsp

Ghee: 2 tbsp

Fried Onion,Cashew nut and raisins: for garnishing (optional)

Method Of Preparation

Rice

Wash and soak rice for minimum 1 hour. Drain it before cooking.

Bring water to boil, add salt, ghee, cardamom, cinnamon, cloves, bay leaves, star aniseed, eastern chicken powder, turmeric powder and soaked rice to it. Drain it when its 80% cooked.

Masala

Heat some oil, add 1 sliced onion, when it turns yellowish brown add ginger garlic paste, stir and now add garam masala, eastern chicken powder, turmeric powder, salt and add tomato.

Add some coriander leaf and mint leaves when tomato is cooked and put in low flame for about 10-15 minutes. Then add well stirred yogurt and stir it well. Put in low flame about 2-3 minutes.

Layering

Grease the pressure cooker/a pan with air tight lid with some oil/ghee. Heat it in a low flame.

Add half of the cooked rice on top of it add some fried onions, cashews, raisins, chopped coriander leaf, lemon juice, ghee and put the tomato masala. Add the other half of cooked rice on top of it, add some fried onions, cashews, raisins, chopped coriander leaf, lemon juice, ghee

Close the lid put in full flame for a minute, after that keep in a very low flame for about 20 -30 minutes.

Serve with fried chicken or any other non veg or veg dish