katthal ki biryani Recipe
Ingredients
- Fortune Rice Bran Health Oil (for frying)
- Yogurt (1 cup)
- Ginger-garlic paste (1½ tbsp)
- Coriander powder (1½ tbsp)
- Red Chilli powder (1 tsp)
- Turmeric powder (½ tsp)
- Garam masala powder (1 tsp)
- Salt (to taste)
- Lemon juice (1 no.)
- Coriander chopped (2-3 tbsp)
- Brown onion (3-4 no.)
- Mint leaves (10-12 no.)
- Ginger chopped (1 tsp)
- Green chilli chopped (2 no.)
- Green cardamom powder (½ tsp)
- Ghee (2 tbsp)
- Saffron soaked in milk (1 tbsp)
For Marination
- Fortune Rice Bran Health Oil (¼ cup)
- Cumin seeds (1 tsp)
- Black pepper (1 tsp)
- Cloves (4-5 no.)
- Black cardamom (3-4 no.)
- Green cardamom (4-5 no.)
- Bay leaf (2 no.)
- Cinnamon stick (1 inch)
- Onion chopped (2 no.)
- Tomato chopped (2 no.)
For Masala
- Fortune Biryani Special Basmati Rice (1½ Cups)
- Salt (to taste)
- Cumin seeds (1 tsp)
- Water (as required)
For Rice
- Brown onion (2 tbsp + 1 tbsp)
- Coriander chopped (1 tbsp)
- Mint leaves (12-15 + 10-12 no.)
- Garam masala powder (½ tsp)
- Green cardamom powder (¼ tsp)
- Saffron soaked in milk (1 tbsp + 1 tbsp)
- Ghee (2 tsp)
For Assembling
method
- Heat Fortune Rice Bran Health Oil in kadai and fry the kathal for 6-8 min. on high flame.
For Marination:
- Take mixing bowl, add yogurt, ginger-garlic paste, coriander powder, red chilli powder, turmeric powder, garam masala powder, salt, lemon juice, coriander chopped, brown onion and mint leaves and mix well.
- Add chopped ginger and green chilli and mix well.
- Add green cardamom powder, ghee and mix well.
- Add saffron milk and mix well.
- Add fried kathal in bowl and mix well. keep it aside.
For Rice:
- Wash and Soak the Fortune Biryani Special Basmati rice for 20 min.
- Heat water in a pot, when water is boiling add salt, cumin seeds and soaked rice, mix well and cook till rice is soft.
For Assembling:
- Take kathal masala pot, spread some rice over the masala.
- Add brown onion, chopped coriander, mint leaves, garam masala powder, green cardamom powder, saffron milk and ghee.
- Add remaining kathal masala over the rice and then spread remaining rice over the masala.
- Add brown onion, chopped coriander, mint leaves and saffron milk on top of the rice and seal the pot with atta dough and cover with lid and cook for 12-15.(Cook the biryani first 3-4 min. on high flame, than cook 6-8 min. on medium flame and then keep the flame low and cook the biryani till steam will come out)
- When steam comes out, switch off the flame and keep it aside for 10-15 min.
- Take out the lid, remove the biryani in serving plate, garnish with mint sprig and serve hot with Raita.
