Coconut Milk Biryani
Never heard of this one before? Well, you’re certainly in for a treat. Down South, folk sometimes add coconut milk to their biriyani for an extra dose of delicious. Adding its own mild but rich undertones, the coconut milk adds a certain character, and turns this already popular dish into downright comfort food.
Preparation
- Soak the rice for an hour and keep it aside.
- Heat oil in a cooker and add bay leaves, cinnamon, cloves and fennel seeds. Add ginger, garlic and green chillies after 2 minutes and sauté. Add the onions and fry till they are golden brown.
- Add the tomatoes, turmeric, coriander powder, coriander leaves and mint, and continue frying.
- Add the coconut milk, basmati rice, 1.5 cups of water and some salt. Pressure cook for 3 whistles, and serve.
Ingredients
- 1 cup Double Deer basmati rice
- 2 tbsp oil
- 1 bay leaf
- 1 small cinnamon stick
- 2 cloves
- ½ cup coconut milk
- 1.5 tsp fennel seeds
- 1 tbsp finely chopped ginger
- 1 tbsp finely chopped garlic
- ½ cup chopped onions
- ¼ cup chopped tomatoes
- 2 green chillies
- A few mint leaves
- Salt to taste
- ¼ tsp turmeric powder
- ½ tsp coriander powder
- A handful of chopped coriander
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