This is Biryani is made without vegetables. Instead coriander leaves are used more than the normal quantity. This gives colour and flavour to the rice. Hence it is named Malli (coriander leaves) biryani.
Recipe Tags
Veg
Medium
Dinner Party
Tamil Nadu
Pressure Cook
Basic recipe
Ingredients Serving: 3
Basmathi rice 2 cups
Ghee/clarified butter 1 tbsp
Coconut milk 1 cup
Water 2 cups
Lime juice 2 tbsp
Salt to taste
To make paste : Coriander leaves 2 big bunches
Green chilli 6 no
Ginger 1" piece
Garlic 8 cloves
Cinnamon 2 pieces
Cardamom 3 no.
Cloves 6 nos.
Coriander powder 2 tsp
Turmeric powder 1/2 tsp
Pearl onion 15 nos.
Cumin/jeera 1 tsp
Oil as required
Instructions
Rinse Basmati rice, then drain water and leave for half an hour.
In a mixie/blender jar, take all the items given under "to make paste" except coriander leaves, and grind.
Add coriander leaves in small quantity along with little water and grind in batches till coriander leaves are finished and you get a smooth paste. Set the paste aside.
Measure water and coconut milk and keep ready. The ratio of rice to liquid is 1 : 1 1/2, in that coconut milk will be 1/2 and water 1 measure. So for 2 cups rice, 1 cup coconut milk and 2 cups water is required.
Take of juice of lime and keep.
Heat oil and ghee in a sauce pan or cooker. Add the paste and saute well. Add the water and coconut milk.
Add salt and lime juice. Adjust salt after checking at this stage.
When water comes to boil, add soaked rice.
If you are using the pan, cover with the aluminium foil and place the lid. Reduce heat to low and cook for 20 min. Then remove from stove.
After 5 min, with the help of fork give a gentle stir.
If cooking in pressure cooker, wait till water is absorbed, and rice grains are seen with little water, and then close with the lid and cook on very low flame for 15 min, without putting whistle of the cooker.
The hot biryani can be served with spicy brinjal side dish which has prominent tamarind taste in it.
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Rinse Basmati rice, then drain water and leave for half an hour.
In a mixie/blender jar, take all the items given under "to make paste" except coriander leaves, and grind.
Add coriander leaves in small quantity along with little water and grind in batches till coriander leaves are finished and you get a smooth paste. Set the paste aside.
Measure water and coconut milk and keep ready. The ratio of rice to liquid is 1 : 1 1/2, in that coconut milk will be 1/2 and water 1 measure. So for 2 cups rice, 1 cup coconut milk and 2 cups water is required.
Take of juice of lime and keep.
Heat oil and ghee in a sauce pan or cooker. Add the paste and saute well. Add the water and coconut milk.
Add salt and lime juice. Adjust salt after checking at this stage.
When water comes to boil, add soaked rice.
If you are using the pan, cover with the aluminium foil and place the lid. Reduce heat to low and cook for 20 min. Then remove from stove.
After 5 min, with the help of fork give a gentle stir.
If cooking in pressure cooker, wait till water is absorbed, and rice grains are seen with little water, and then close with the lid and cook on very low flame for 15 min, without putting whistle of the cooker.
The hot biryani can be served with spicy brinjal side dish which has prominent tamarind taste in it.
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