• Rice Varieties > Beans and nuts biryani recipe-pressure cooker method

Beans and nuts biryani recipe-pressure cooker method


Beans and nuts biryani recipe


Cuisine Style: India | Cooking Time: 25 minutes | To Serve: 2 | Take with: Salna, Kurma, raita,pachadi | Type: Lunch


Ingredients

  • Basmati rice or jeera rice – 2 cup
  • Beans – 3 tbsp [finely chopped]
  • Almonds – 5 [cut into stripes]
  • Cashew nuts - 5
  • Tomato -1 [chopped]
  • Coconut milk – 2 cup
  • Onion – 1 [sliced]
  • Ginger – 1 tbsp [grated]
  • Garlic – 1 tbsp [grated]
  • Fennel seeds – 1 tbsp
  • Green cardamom - 3
  • Cinnamon stick- 1
  • Cloves - 4
  • Bay leaves - 1
  • Star anise - 1
  • Stone flower - 1
  • Garam masala – ½ tsp
  • Red chilli powder – ½ tbsp
  • Turmeric powder – ¼ tsp
  • Salt to taste
  • Butter – 1 tbsp
  • Oil – 2 tbsp
  • Water –1 cup

For Paste

  • Mint leaves – 3 springs
  • Coriander leaves – 2 springs
  • Put these ingredients in a stone mortar pestle or mixer jar then grind to smooth paste with 3 tbsp of water.

Preparation Method

  • Wash & soak basmati rice for ½ an hour.
  • Heat pressure cooker with oil & butter or ghee. Add green cardamom, fennel seeds, cinnamon stick, cloves, bay leaves, star anise, stone flower sauté.
  • Add almonds, cashew nuts sauté.
  • Then add onion sauté till light brown
  • Add ginger & garlic sauté.
  • Add beans sauté well.
  • Add green chilli, tomato sauté till soft.
  • Add ground paste sauté.
  • Add turmeric, garam masala & red chilli powder mix well.
  • Then add basmati rice mix well.
  • Add coconut milk, water & salt mix well & let it boil.
  • Then cover it & cook for 3 to 4 whistles.
  • Sprinkle mint leaves & serve hot with salna kurma and raita.

beans nuts biryanibeans nuts biryani


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