INGREDIENTS: Oil (or) Butter, Jeera (cumin), Ginger Garlic paste, Basmathi Rice - 1 cup, Mint (pudhina leaves) - 2 cups, Coriander (kothimeera) - 1 cup, Salt, Green chillies, Kasurimethi, Cardamom (Dalchina chekka), Cinnamon(Elachi), Bay leaf (Biriyani aaku), Cloves (Lavangam), Onions, Carrot, Beans, Pepper, Lemon juice, Brown onion (Onion slices deep fried in oil or shallow fried in oil)





PREPARATION:

  • Place pressure cooker on stove

  • Heat 2 table spoons of butter

  • Add onion slices and fry till brownish

  • Take out in an paper plate napkin and keep aside

  • Add 1 more table spoon of butter

  • Add cumin, cut green chillies and fry

  • Add cut onion slices, piece of cardamom, cinnamon, cloves, bay leaf

  • Add carrot, beans and fry for few minutes

  • Add ginger garlic paste, crushed kasurimethi, salt and fry for a while

  • Add 1 glass of basumathi rice (needs 1-3/4th or 2 glasses of water, as per softness) and mix well

  • Close the cooker lid for 3 whistles, Off flame

  • Open the lid, mix well

  • Dish out and garnish with fried brown onion

  • Sprinkle little pepper and squeeze lemon juice before serving (optional)

  • Serves good with onion tomato raitha..

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