Biriyani in Coconut milk

Recipe by
Total Time:
1 hour
Serves: 8
Nutrition facts:

240 calories, 9 grams fat

Category: Festive Recipe
Course: Main Recipe
Cuisine: Indian Recipe
Difficulty: Medium

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Ingredients

  • Meat (lamb or chicken) - 1 kg
  • Biriyani rice - 2 kg
  • Onions - 6
  • Tomatoes - 5
  • Tomatoes - 1
  • Chillies - 3
  • To grind - garlic and ginger, 1 tbsp each
  • Coriander leaves and mint leaves - 50 g each
  • Green chillies - 8
  • Garlic, ginger pieces - 1/2 cup each
  • Ghee - 300 g
  • Coconut milk - 2 glasses
  • Cardamom - 12 no
  • Cinnamon - 1.5 tbsp
  • Cloves - 1 tbsp
  • Salt - 2 tbsp
  • Water - 14 glasses

How to Make Biriyani in Coconut milk

  • Soak the biriyani rice in water for half an hour. Drain the water.
  • Take a vessel, heat little ghee. Saute the rice on a low flame for 10 minutes. Keep it aside.
  • Saute the onions, green chillies and tomatoes in a big vessel for a while.
  • Then add the ground garlic and ginger and half the quantity of the masala powder.
  • Add the chicken pieces, salt and cook for 15 minutes (if it is lamb, cooking time will be 25 minutes).
  • To it add rice, coconut milk, water, remaining masala powder, coriander and mint leaves, and close the lid.
  • Keep it on a gentle fire till cooked dry. | Garnish with fried onion, roasted cashew nuts and egg.

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