Pomegranate biriyani

Name: Pomegranate biriyani
Total time: 2400 s
Yield: 6 servings
Cuisine: Indian
Ingredients: 1 Cup basmati rice; 3 cup pomegranate juice; 1 tsp black cumin; 1/2 tsp fennel; 1/2 tsp asafoetida; 1/2 cup curry leaves; 10 cloves; 2 star anise; 1 inch cinnamon stick; 1 bay leaf; 10 cadamom; 1/2 cup onion, chopped; 1 tbsp ginger garlic paste; 2 green chillies, sliced; 1/4 tsp turmeric powder; 1 tbsp garam masala powder; 1/2 cup curd; 1/4 cup mint leaves; 2 tbsp butter; 1 tbsp rosemary; 2 tsp kasuri methi; 20 cashews dry roasted; as per taste Salt

Lakshmi Sridharan Ph D @cook_19872338

USA

#biriyani
I am a health food nut. My approach to creating a recipe is more like a scientist than a cook I choose the ingredients with care. I use good cooking technique. I try to use organic products For me color, taste, texture and healthy nutrients are important in a recipe. This recipe has them all. Pomegrante has vitamin c, anti oxidants, copper and quite a few other minerals. Pomegranate. Rosemary and Curry leaves, are from my garden. The fruit seeds are like rubies, sweet and juicy Here is the healthy, flavorful and delicious Biriyani

Lakshmi Sridharan Ph D @cook_19872338

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Ingredients

40 mins

6 servings

1 Cupbasmati rice
3 cuppomegranate juice
1 tspblack cumin
1/2 tspfennel
1/2 tspasafoetida
1/2 cupcurry leaves
10cloves
2star anise
1 inchcinnamon stick
1bay leaf
10cadamom
1/2 cup onion, chopped
1 tbspginger garlic paste
2green chillies, sliced
1/4 tspturmeric powder
1 tbspgaram masala powder
1/2 cupcurd
1/4 cup mint leaves
2 tbspbutter
1 tbsprosemary
2 tspkasuri methi
20cashews dry roasted
as per tasteSalt

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Steps

40 mins

1

Make a checklist. Keep all ingredients within your reach
2

Keep all ingredients within your reach
3

Add pomegranate seeds with 3c of water to a blender. Pulse 3-4 times. Strain the blended juice through a sieve.
Soak basmati rice with 3 cups of water for 30 minutes. Wash and drain the water.
Over medium heat, in a saucepan heat oil-2 minutes. Add black cumin seeds –black cumin gives an unique taste to biriyani. After cumin splutters, add onion, cloves, cinnamon, fennel, star anise and asafoetida,
4

After cumin splutters, add onion, cloves, cinnamon, fennel, star anise and asafoetida, 1 minute. Sauté onion until it browns. Stir in curry leaves, turmeric and masala powders. Let them blend in. 3 minutes Tansfer the contents to the rice cooker.
Add 3 c of pomegranate juice, curd, mint leaves and butter. Electric rice cooker needs more water to cook the rice. Add the rice, and salt and mix thoroughly. Turn on the cooker.
5

When rice is cooled cooker will turn off automatically. Uncover the cooker, stir in kasuri methi.
Dry roast the cashews. I keep the cashews on a microwave safe plate and roast them for 2 minutes.
Transfer the cooked rice to a serving bowl. Garnish with cashews. and fried rosemary Tasty biriyani loaded with rich nutrients is ready to serve, Tate and serve hot
Serve with pappads, chips or raitha

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Lakshmi Sridharan Ph D @cook_19872338

on August 23, 2021 19:30

USA

I am a scientist with a Ph.D from University of Michigan. Ann Arbor. I also have a M. SC from University of Madras. Enjoy sharing my knowledge in science and my experience in gardening and cooking with others. I am a free lance writer, published several articles on Indian culture, traditions, Indian cuisine, science of gardening and etc in National and Inernational magazines. I am a health food nut. I am passionate about photography