Beans and nuts biryani recipe-pressure cooker method

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 biryani