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Ingredientes
- 2 Cups - Basmati Rice
- 1 tbsp - Ginger-Garlic Paste
- 2 Medium - Onion
- 2 Medium - Tomato
- 1 - Green Chilies
- 1 tsp - Red Chili Powder
- 1/4 tsp - Turmeric Powder
- 1/2 tsp - Garam Masala (optional)
- 3 1/4 Cups - Water or as required
- To Taste - Salt
- 1 tbsp - Chopped Coriander Leaves
- For Tadka or Tempering
- 3 tbsp - Oil (or oil+ghee)
- 2 - Bay Leaf/Tej Patta
- 1- Black Cardamom/Badi Elachi
- 1 - Star Anise/Chakri Phool
- To Roast and Grind
- 1 tps - Cumin Seeds/Jeera
- 1 tsp - Fennel Seeds/Saunf
- 4 - Cloves
- 2 inch - Cinnamon
- 2 - Green Cardamom
- A Pinch - Grated Nutmeg
- To Grind
- 1/4 Cup - Coriander Leaves
- 1/4 Cup - Mint Leaves
- This biryani taste better after couple of hours, so you can make it early morning if planning for lunch or make extra for dinner too :)
View Full Recipe at Indian Khana
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