Mango Biryani
by Radha Hoizal
Mango Biryani , an unusual biryani recipe with the flavour of mangoes.
Mango Biryani recipe - How to make Mango Biryani
Preparation Time: Cooking Time: Total Time:
Makes 4 serving
To Be Ground To Paste (using Little Water)
1 tsp aniseeds
1 tsp cumin seeds (jeera)
2 tbsp coriander (dhania) seeds
1 star anise (chakri phool)
1 tsp black peppercorns (kalimirch)
1 tsp ginger (adrak) paste
7-8 red chilli
2 tbsp coriander (dhania)
2 onions , chopped
water as required
For The Subzi
1 tbsp oil
2 tbsp ghee
1/2 tsp caraway seeds (shahjeera)
prepared paste , recipe above
150 ml coconut milk
2 tbsp deep fried onions
1 tbsp cashewnuts (kaju)
1 tbsp raisins (kismis)
250 gms ripe mango pieces
1 tsp salt
For The Biryani
2 cups cooked rice
a pinch of saffron (kesar) strands dissloved in 2 tbsp coconut milk
1 tbsp ghee
For Garnishing
fried cashewnut (kaju)
raisins
fried onion
For Dum
1 coal
1 tsp ghee
Method
For the Subzi
How to proceed
For the Subzi
- For the Subzi
- Heat oil and ghee in pan and add shahjeera and allow to crackle.
- Then add the prepared paste and cook till the oil seperates.
- Then add coconut milk and little water and cook till it boils.
- Then add fried onion slices,fried kaju pieces,raisins,ripe mango pieces,salt and mix well.
- Keep a small bowl in the subji and place a red hot coal and put little ghee and close with a lid.
- Take off the flame and keep aside for 2 mins.
How to proceed
- How to proceed
- Take a handi and evenly spread some cooked rice at the bottom.
- Evenly spread the prepared subzi over it. Spread the remaining rice over it.
- Sprinkle kesar dissolved in coconut milk and cover with aluminium foil and cook for 5 mins on medium flame.
- Take off the flame and garnish with coriander, cashewnuts, raisins and fried onion slices.
- Serve hot.
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YES IT IS VERY GOOD TESTY VERITY BIRIYANI