Fennel Spiced Biryani Pulao

Name: Fennel Spiced Biryani Pulao
Total time: 1200 s
Yield: 3 servings
Cuisine: Indian
Ingredients: 2 cups cooked long grain rice; 2 onions sliced; 1-2 bay leaves; 1 ″ cinnamon; 1 tsp cumin seeds; 1 tsp nigella seeds (kalonji); 3-4 green cardamoms; 3-4 cloves; 1/2 tsp black peppercorns; 2 tsp ginger-garlic paste; 1/4 cup cashews; 2 tbsp raisins; 3-4 green chilies sliced; 1 tbsp biryani masala; 1 tbsp fennel powder; 1 tbsp green coconut chutney (optional); 1-1/2 tsp salt or to taste; 1/4 cup chopped coriander leaves for garnish; 3 tbsp olive oil

Sonia Shringarpure (Thefoodiedoodler) @cook_16929983

Missouri, US

#ricecontest
#teamtrees
#onereceipeonetree

A unique recipe that is mild in flavor and rich in taste.

#ricecontest
#teamtrees
#onereceipeonetree

A unique recipe that is mild in flavor and rich in taste.

Sonia Shringarpure (Thefoodiedoodler) @cook_16929983

Missouri, US

#ricecontest
#teamtrees
#onereceipeonetree

A unique recipe that is mild in flavor and rich in taste.

#ricecontest
#teamtrees
#onereceipeonetree

A unique recipe that is mild in flavor and rich in taste.

Saved

Ingredients

20 minutes

3 servings

2 cupscooked long grain rice
2onions sliced
1-2bay leaves
1″ cinnamon
1 tspcumin seeds
1 tspnigella seeds (kalonji)
3-4green cardamoms
3-4cloves
1/2 tspblack peppercorns
2 tspginger-garlic paste
1/4 cupcashews
2 tbspraisins
3-4green chilies sliced
1 tbspbiryani masala
1 tbspfennel powder
1 tbspgreen coconut chutney (optional)
1-1/2 tspsalt or to taste
1/4 cupchopped coriander leaves for garnish
3 tbspolive oil

Saved

Steps

20 minutes

1

Heat oil in large wok. Add cumin seeds and whole spices. Sauté.
2

Add ginger-garlic paste, chilies, raisins, and cashews. Stir fry till raw smell of ginger-garlic disappears.
3

Add onions and stir fry till onions are caramelized.
4

Add dry masalas including green chutney if using. Stir well and cook masalas till oil separates.
5

Add rice and sauté till well blended. Cover with lid and let steam on very low heat till it's time to serve or for 10 minutes.
6

Before serving, garnish with coriander leaves. Serve with any choice of veg/non-veg curry.