Hey everyone, it’s me again, Dan, welcome to our recipe page. Today, I will show you a way to prepare a special dish, kabuli biryani. One of my favorites food recipes. For mine, I will make it a little bit unique. This is gonna smell and look delicious.
Kabuli Biryani is one of the most popular of recent trending meals in the world. It’s enjoyed by millions daily. It’s simple, it’s quick, it tastes yummy. Kabuli Biryani is something that I’ve loved my entire life. They are nice and they look fantastic.
To get started with this recipe, we have to first prepare a few components. You can cook kabuli biryani using 20 ingredients and 8 steps. Here is how you cook it.
The ingredients needed to make Kabuli Biryani:
- Make ready 1 tbsp ghee unmelted
- Make ready 1 bay leaf
- Make ready 1 tsp shahi jeera
- Get 3 cardamom
- Get 3 cloves
- Prepare 2 inch cinnamon stick
- Get 1 star anise
- Get 1 Blackstone Flower
- Get 1 small mace
- Get 3 green chilies slit
- Take 1/4 cup mint leaves
- Prepare 1/4 cup fresh coriander leaves
- Prepare 1/2 tsp garam masala
- Get 1/4 tsp turmeric powder
- Get 2 tsp salt
- Take 1 cup basmati rice
- Prepare 1/2 cup Chana Dal
- Take 2.25 cups water
- Get Pinch saffron strands
- Prepare 2 tbsp Rose water
Steps to make Kabuli Biryani:
- Wash and soak the rice for half an hour. Wash and soak the chana dal for an hour or two.
- Combine rice, salt, oil and double amount water in a deep non-stick pan and cook on a medium flame for 8 to 10 minutes, while stirring occasionally. Strain and transfer to a deep vessel.
- Combine chana dal, turmeric powder, salt, and water in a deep pan. Cook on a medium flame for 10 minutes while stirring occasionally. Strain and keep aside.
- Deep fry onions and keep aside. Grind 3/4 of the pudina, coriander leaves and green chillies. Soak the saffron in half a cup of warm milk.
- Heat the oil and ghee in a wide pan. Add shahjeera, ginger-garlic paste, cardamom, and cinnamon. Sauté on a medium flame for 2 minutes. - Stir in the masalas and let the mixture cook over a medium flame for 1 minute. Add chopped tomatoes and the pudina coriander paste. Cook well for 5 minutes.
- Lower the flame, add the curds and cook for a minute while stirring continuously. Add the cooked chana dal and little salt. Cook on a medium flame for 2 minutes stirring continuously.
- Melt ghee in a deep pan and remove from heat. Spread half the quantity of rice, followed by half of the chana dal mixture, and then, half of the saved mint-coriander leaves - Pour half of the saffron-milk mixture and 2 tbsp of rose water evenly over the layers. Repeat last 3 steps to make another layer.
- Seal the mouth of the handi with aluminium foil or atta dough. Cook the pan/handi on low heat for 20 minutes. Kabuli Biryani is ready to be served.
So that is going to wrap it up for this special food kabuli biryani recipe. Thanks so much for your time. I’m sure you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
