Dhonnai Biryani

Dhonnai Biryani

I like to try different recipes and this is a kind of Biryani that

I wanted to try for a long time.

It is named Dhonnai Biryani because it is served in an eco-friendly

vessel made of dhonnai a kind of leaf. When you serve the biryani

in the dhonnai the dish observes the flavor of the leaf and gives a

special flavor to the biryani.

One of a kind Biryani which has a mint and coriander flavor, the

main ingredients for the Biryani. We don't use lots of spices

where the usual biryani is loaded with spices.

It's fancy to make biryani using basmati rice Nowadays for this

biryani we use jeera samba rice very popular in the southern part

of India. My mom back in India use jeera samba rice for every

kind of biryani. The rice itself has a special aroma & flavor.

We can use vegetables, chicken, mutton for making the biryani.

Now let's see the recipe.

Ingredients

Instructions

In mixer grinder take the mint leaves, coriander leaves, green chilies, ginger, garlic & grind it into a paste.

In a pressure cooker heat, the oil combined with ghee. When it is hot add the fennel seeds, cinnamon stick, bay leaves, star anise, Cardamom and let it splutter.

Add the chopped onion. Cook in the oil for a few minutes till it is translucent.

Now add the chicken with the onion, salt, turmeric powder and fry the chicken for 5 minutes.

Then after 5 minutes add the grind mint paste, tomato and cook for 5 minutes more till the tomato is softened.

Then add Chilli powder, and garam masala and till the raw masala flavor is gone.

After 2 minutes add water ( 1cup rice:2 1/2cups of water). Cook in the medium flame with the lid open.

When the water is evaporated close the pressure cooker lid and cook for exactly 12 min in low flame. switch off the flame even if you're not getting the whistle or cook till one whistle.