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1 red chilli
1 tablespoon clarified butter (ghee)
2 bay leaf
2 cinnamon stick
2 aniseed
3 cardamom (elachi)
Fresh coriander for garnishing
Few drops yellow food colouring
Method
Preparing the biryani
1.Steam the double beans and sugar beans separately until firm.
2.In bowl add in the steamed beans, green beans, carrots and peas.
3.Stir in 1/2 the quantity each of curry powder, chilli powder, cumin
powder, coriander powder, curry leaf, thyme and mint.
4.Add in the sour milk and mix well.
5.Allow the vegetables to marinate for at least an hour although
overnight is better
6..Place the rice into a large pot of water and bring to a boil. Rinse the
rice 3 times, add in fresh water and return it to the stove top.
7.Stir in 1 of each: bayleaf, aniseed, cardamom, and cinnamon stick.
8.Add salt to taste.
9.Cook the rice until firm.
10.Drain the rice, add in a few drops of food colour and set it aside.
11.In a pan melt the butter.
12.Stir in 1/2 the quantity of onions and allow it to simmer until
translucent in colour.
13.Place the potatoes into a bowl and add in a few drops of food
colouring and salt to taste.
14.Mix well to ensure the potatoes are evenly coated.
15.Deep fry the potatoes until crisp on the outside and soft inside.