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Preparation Time : 45
Cook Time : 30
Total Time : 75
1 bunch spinach / Palak
1/4 cup Mint/ Pudina leaves
1/4 cup Coriander leaves
1 or 2 Green chilles
1 tbsp Ginger Garlic paste
2 cup Basmati rice
10-15 Baby corn
1/4 tsp Shahijeera
1 inch Cinnamon stick
1 small piece Star anise
1/4 Cup hung curd
4 tbsp Ghee
1 tbsp Biriyani powder
1,1/2 tsp or Salt as required
1/4 tsp turmeric
1 tbsp Lemon juice
Wash rice and soak it for 30 minutes.
Then put it in boiling water with little ghee and salt
Once rice cooker 75% then drain the water and close the lid, set aside for cool.
Grind Palak, mint, coriander, and green chilli together and make a fine paste.
Heat ghee in a kadai, then add shahjeera, cloves, cinnamon stick, cardamom and star anise, fry till it release the Aroma
Now add turmeric, ginger garlic paste, chopped onion, chopped capsicum and chopped baby corn.
Cook till vegetables become tender and smooth.
Now add Palak paste, biryani masala powder, salt and hung curd allowed to cook.
Once masala release the oil add cooked rice, salt (if necessary) and lemon juice combined well.
Close the lid for few seconds and serve hot with raitha.
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