Biryani

Name: Biryani
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: Mughlai (Delhi & Lahore)
Ingredients: 1.5 cup basmati rice; 0.5 cup Ragu tomato sauce; 0.5 cup yogurt; 1 onion; 7 cashews; 0.5 tsp cumin seed; 2 tsp biryani masala; 1 tsp ginger-garlic paste; 0.5 tsp chili powder; 0.5 tsp cumin coriander powder; 2 cup frozen vegetables; 0.25 tsp garam masala; 1 onion; 0.5 cup fresh mint; 0.5 cup fresh cilantro leaves; 3 tsp leftover green chutney; 2 tsp ghee

Biryani masala, basmati rice and yogurt cooked in a pan and spiced with cumin and ginger for a South Asian biryani. Finish with sliced fried onions.

35 min · Serves 4 · Medium

Method

Start cooking mode

Time: Prep 15 min · Cook 20 min · 35 min total
Difficulty: medium

1
Heat the 1/2 the ghee. Stir fry the cumin seeds. When they sizzle add the chopped onion. Cook for a minute.
2
Add the garlic ginger, cashew nuts, tomato sauce, green chutney/mint leaves,yogurt, all the spices except for the garam masala. cook for 4 mins until you get a wonderful aroma.
4 min
3
Put paste in a blender and blend till smooth. In a fresh pan heat the rest of the ghee. Add the paste fry till the oil starts oozing out from the paste.
4
Add the veggies. Add a little water if required and cook till the veggies are done. Add the garam masala. Take off the heat.
5
Mix the rice into the veggies. Garnish with sliced fried onions.