Dindugal Talappakketti Biriyani

Name: Dindugal Talappakketti Biriyani
Yield: serving 2 servi
Cuisine: Indian
Ingredients: 1 cup Basmati rice; 250 gm Mutton or chicken or fish; 1 Onion sliced medium; 1 Tomato chopped medium sized; 1 1/2 tablespoon Yoghurt; 10 pieces Shallots; 4 pieces Green chilli; 3 inch Ginger piece; 1 Garlic pod; 3 tablespoon Biriyani masala; Handful Coriander leaves and mint leaves; 1 cup Coconut milk; 1 cup Water; Salt as per taste; 2 tablespoon Ghee

Rehna Nami @cook_16758196

#riceisthebest

# South Indian delicacy # delicious # easy rice

#riceisthebest

# South Indian delicacy # delicious # easy rice

Rehna Nami @cook_16758196

#riceisthebest

# South Indian delicacy # delicious # easy rice

#riceisthebest

# South Indian delicacy # delicious # easy rice

Saved

Ingredients

serving 2 servi

1 cupBasmati rice
250 gmMutton or chicken or fish
1Onion sliced medium
1Tomato chopped medium sized
1 1/2 tablespoonYoghurt
10 piecesShallots
4 piecesGreen chilli
3 inchGinger piece
1Garlic pod
3 tablespoonBiriyani masala
HandfulCoriander leaves and mint leaves
1 cupCoconut milk
1 cupWater
Salt as per taste
2 tablespoonGhee

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Steps

1

Wash and sock basmati rice for about 15 minutes
2

Make a paste of shallots green chillies ginger garlic coriander leaves and mint leaves
3

For biriyani masala make a fine powder of 1 tablespoon of coriander seeds 2 inch cinnamon few cloves 3-4 cardamom 2 tablespoon of black pepper.
4

Heat up a pressure cooker add 2 tablespoon of ghee and one bay leaf,
5

Saute the sliced onion with little salt. When it is half done add paste of shallots green chilli ginger garlic and leaves. Saute till the row smell goes.
6

Add tomatoes cook till it becomes mashy
7

Add biriyani masala, add yoghurt mix well
8

Add mutton or fish or chicken mix well. Cook till it's done (pressure cook if needed) by adding a cup of water,when it's done add the socked basmati rice along with a cup of coconut milk. Add salt, close the pressure cooker,let it cook on high flame for a whistle
9

Leave it for 10 minutes before serving.