Kathal Biryani

Step 1

Wash and soak rice in water for 1-2 hours.

Step 2

Fry some sliced onions in ghee till golden brown.

Step 3

Boil the kathal in hot water with some salt and turmeric powder. Once boiled, fry them in oil or ghee till light golden brown.

Step 4

Boil the soaked rice in water along with bay leaf, cloves, elaichi, black peppercorns, salt, lemon juice and add the leftover lemon peel as well. Cook rice till 80-90% done. Leave them spread over on a surface.

Step 5

Take a kadai or big saucepan, add ghee (can use the same ghee which was used for frying), oil, cumin, onion, ginger, garlic and green chilli. Lightly saute.

Step 6

Add all the spices mentioned in the ingredients list along with some water, tomato puree and salt. Let it cook. Add curd. Mix and let it cook.

Step 7

At the fried kathal and let it cook with the masala.

Step 8

Once the oil starts rising, your gravy is done and you can keep it aside.

Step 9

Now start the layering. First add the gravy at the bottom followed by cooked rice, fried onions, coriander leaves and pudina. Continue the process.

Step 10

Top with some kesar strands, little bit of kewda milk and some ghee. Close it using atta or foil. Keep it on top of a tawa on low flame for 15-20 mins. Serve hot and enjoy!