Thursday, February 20, 2014
Noor jahani biryani
Noor jahani biryani
Ingredients
- Coarsely mince ½ kg
- Mixed whole spice 1 tbsp
- Chili powder 1 tbsp
- Salt 1 ½ tsp
- Brown onion 1 cup
- Mint leaves 20
- Kewra 1 tbsp
- Oil ¾ cup
- Bay leaf 1
- Coriander powder 1 tbsp
- Tomato 2 chopped
- Whole masoor boiled 1 cup
- Green chilies 6
- Boiled eggs 2
- Ginger garlic 1 tbsp
- Turmeric ½ tsp
- Yogurt whipped 1 cup
- Coriander leaves half bunch
- Yellow color ¼ tsp
- Cashew nuts 15 fried
- Anis star 2
- Rice ½ kg boiled with 2 tbsp salt
- Black cumin ½ tsp
Method
- Heat oil fry whole spices, anis star, ginger garlic paste, salt, chili powder, turmeric, coriander powder fry well add chopped tomatoes, mince, yogurt, half brown onion, cook for 10 minutes, cover and cook for another 15 minutes, add chopped green masala, boiled masoor and mix, boil rice with salt, bay leaf and black cumin till ¾ done. In a pan first put 1/3 rice, half mince then rice, then mince then left over rice, top with Kewra and color, remaining brown onion, 3 tbsp ghee, leave it on dum for 15 minutes, serve biryani with fried cashew nuts, boiled eggs quarters.
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