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Bianca Estioco: "OMG! This is absolutely amazing! So full of flavo…" Read More
22Ingredients
40Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 1 cup basmati rice (or 200 grams basmati rice)
- 1 3/4 cups water
- 2 Tbsp. oil (or ghee)
- 1 bay leaf (tej patta)
- 4 clove (lavang)
- 5 whole black pepper (sabut kali mirch)
- 1 star anise (small, chakriphool)
- 1 inch canela (dalchini)
- 4 green cardamom (chotti elaichi)
- 3 mace (single strands, javitri)
- 1/2 tsp. shahi jeera (araway seeds)
- 1 tsp. ginger
- garlic paste (Or 3 to 4 garlic cloves + ½ inch ginger - crushed to a paste in mortar-pestle)
- 1 Tbsp. chopped coriander (dhania patta)
- 1 Tbsp. mint leaves (pudina patta)
- 20 saffron (strands, kesar)
- 6 drops lemon juice
- salt (as required)
- 1 onion (medium, thinly sliced Or ⅓ cup thinly sliced onions)
- 12 cashews (kaju)
- 1 Tbsp. oil
- mint leaves (a few or or coriander leaves for garnish, optional)
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Reviews(1)
Bianca Estioco 3 years ago
OMG! This is absolutely amazing! So full of flavor yet you can still pair it up with other foods without worrying about any flavors being overwhelming. My mother loves biryani rice she would cook it herself but then it wouldn’t turn out the way she wanted it but I decided to cook biryani rice with this recipe and she was SO HAPPY! I’m so glad this recipe was shared. Definitely will cook again and keep everything the same.