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

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 & nuts