Prearation Time:10 Mins
Cooking Time:20 Mins
Serves: 2 to 3
Ingredients:
Seeraga Samba Rice/Basmati Rice-1 Cup
Green Peas-1/2 Cup
Onion-1 Thinely Sliced
Green Chilies-3 to 4
Mint Leaves-1/4 Cup
Ginger Garlic Paste-1 tsp
Bay Leaf-1
Cinnamon Stick-1 Inch
Cloves-2
Star Anise-1
cardamom Pods-2
Oil-1 tsp
Ghee-2 tsp
For Coconut Milk:
Coconut Chunks-1/4 Cup
Water-1/2 Cup
Pre Preparation:
1.Soak Seeraga Samba Rice For 15 Mins,Strain and keep aside.
2.If you are using Basmati Rice Soak for 30 mins.
Coconut Milk Preparation:
1.Add the Coconut Chunks in a blender and blend for 30 secs.
2.Add 1/4 Cup Water and blend again.
3.Now strain the Milk using Muslin Cloth.
4.Again blend the coconut with 1/2 Cup water for Second Coconut Milk and Keep aside.
Step by Step Photo Recipe:
1.Heat a Pressure cooker and add 1 tsp Oil and 2 tsp Ghee.
2.Add all the biryani masala(Cinnamon stick,Cardamom Pods,Star anise,Bay Leaf and Cloves) and Saute till aroma arises.
3.Now add Ginger Garlic Paste and cook till it tuerns golden brown.
4.Further add Onions and Saute till it turns light brown(Cook in medium Flame).
5.Then add Green Chilies and Mint leaves and saute for 1 min.
6.Then add Peas and saute for 5 mins in medium flame.
7.Now add Coconut Milk.
For Coconut Milk Biryani ratio for 1 Cup Rice is 1 Cup Coconut Milk and 1 Cup Water.
For Rich Flavour you can use 1 1/2 Cup Coconut Milk and 1/2 Cup water.
8.After 1 min add soaked Rice and needed salt and pressure cook for 1 whistle.
9.Once the Pressure is released mix gently and serve.
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Notes:
- If using fresh peas cook in pressure cooker till it becomes soft and add to biryani.
- If using Frozen Peas add straightly.
- Green Chilies can be added more or less according to the sweetness of coconut milk.
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