Baby mustard leaves biryani | Sarson ka biryani-Organic greens from my garden

Cuisine Style: South India | Cooking Time:15-20 minutes[open pan], Pressure cooker[10 min] To Serve: 2 | Take with: Salna, Kurma, raita,pachadi | Type: Lunch

Ingredients

• Basmati rice – 2 cups
• Baby mustard greens –1/2 cup
• Tomato -2 [chopped]
• Coconut milk – 1 cup
• Onion – 1 [sliced]
• Ginger, garlic, green chilli paste– 2 tbsp
• Fennel seeds – 1 tbsp
• Green cardamom - 3
• Cinnamon stick- 1
• Cloves - 4
• Bay leaves - 1
• Star anise - 1
• Mace -1
• Red chilli powder – 1 tsp
• Turmeric powder – ¼ tsp
• Mint & coriander leaves– 3 springs
• Salt to taste
• Ghee – 2 tbsp
• Oil – 2 tbsp
• Water –3 cups

Preparation Method

• Wash & soak basmati rice for ½ an hour.
• In a mixie jar add mint leaves, coriander leaves, green chili, gigner & garlic finely coarsely grind.
• Heat oil & ghee in a pressure cooker, add green cardamom, fennel seeds, cinnamon stick, mace, cloves, bay leaves, star anise, stone flower sauté.
• Then add onion sauté till light brown
• Add ground mixture mix well.
• Add tomato sauté, red chilli & turmeric powder saute till soft.
• Then add baby mustard leaves & garam masala saute.
• Add basmati rice & salt mix well.
• Then add coconut milk & water, mix well, cover it & cook for 3 whistles.
• Sprinkle mint leaves & serve hot with salna kurma and raitha.

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