Coriander biryani | Kothamalli biryani with roasted bread and nuts [Easy lunch box recipe]


Coriander biryani


Cuisine Style: Tamil Nadu, South India | Cooking Time: 15 to 20 minutes | To Serve: 3 | Take with: Kurma, raita,pachadi | Type: Lunch

Ingredients

  • Coriander puree – ½ cup
    [Put ¼ cup of Mint leaves, ½ cup of Coriander leaves & Water in a mixer jar & grind well]
  • Bread – 2 slices [cut & remove the edges, cut into triangle shape then deep fry]
  • Basmati rice – 2 cups
  • Water – 2 ½ cup
  • Tomato – 1 [finely chopped]
  • Potato – 1 [peeled, cut into cubes]
  • Onion – 1 [sliced]
  • Ginger – 1 tbsp [finely chopped & mashed]
  • Garlic– 1 tbsp [finely chopped & mashed]
  • Green chilli – 1 [slit]
  • Mint leaves - 5
  • Cinnamon stick - 1
  • Bay leaves - 1
  • Green cardamom - 2
  • Cloves - 3
  • Fennel seeds – ½ tbsp
  • Cashew nuts - 6
  • Almonds – 5
  • Red chilli powder – ½ tsp
  • Turmeric powder – ¼ tsp
  • Garam masala powder – ½ tbsp
  • Curd – 1 tbsp
  • Lemon juice – ½ tbsp
  • Salt to taste
  • Oil – 2 tbsp
  • Butter – 1 tbsp

Preparation Method

  • Wash & soak basmati rice for 15 min.
  • Heat pressure cooker with oil & butter. Add green cardamom, fennel seeds, cinnamon stick, cloves, & bay leaves, cashew nuts & almonds sauté.
  • Then add onion sauté till light brown then add ginger & garlic.
  • Add green chilli, potato, tomato & sauté well. Then add turmeric powder, red chilli powder & garam masala powder sauté.
  • Add coriander puree mix well. Then add water, salt & 2 tbsp curd mix well, & let it boil.
  • When boiling add basmati rice mix gently, add mint leaves & cover it & cook for 3 to 4 whistles.
  • Sprinkle mint leaves, lemon juice & fried bread slices mix gently then serve hot with any raita.

Coriander pulao with roasted bread & nutsCoriander pulao with roasted bread & nuts


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