Cooking Instructions | - 1) wash and soak 250g of seeraga samba rice for 20-30 mins 2) in a biryani pot, add the malabar biryani paste and saute for a minute. 3) add appropriate quantity of protein of choice (approx. 500g) and mix with the paste for a minute. 4) add 1 cup (250 ml) of water and cook for 8-10 mins on a medium flame, until the consistency is thick again. 5) in another pot, bring 1.5L water to a boil with 1 tbsp (12g) of salt. 6) strain the soaked rice and add it to the pot of water, boil for 5-6 mins, until the rice is 75% done. 7) strain the cooked rice and add directly on top of the biryani masala and add 1/4 cup of the boiled rice water. 8) cover tightly and cook on dum for 12-15 mins on a low flame, then allow it to rest for 10-15 mins. 9) pour over the seasoning oil and fluff the biryani rice and masala gently. 10) garnishing with mint / coriander leaves/ fried onion or dry fruits and nuts is optional. 11) drizzle ghee (optional) and serve hot!
|
Ingredients | - masala paste: onion (50%), water, mixed spices (5%) (coriander, fennel, black pepper, caraway, cinnamon, cardamom, star anise, turmeric, bay leaf, clove, stone flower and mace), green chilli, iodised salt, garlic, refined sunflower oil, ginger, lemon juice, herbs, fenugreek leaves and hydrolysed vegetable protein., oil : spice extracts, refined sunflower oil, mono and diglycerides of fatty acid., rice:seeraga samba rice
|