Ingredients
250 Gram Basmati rice
80 gram American corn kernels
2 tsp Olive oil
1 Onion
1 tsp Ginger garlic paste
1 tsp Salt
4 Green chilies
1 tsp Cumin seed
1 Bay leaf
1/2 tsp Pepper corn
8 flakes Cloves
2 cups Hot water
3 tbsp Coriander leaves, chopped
2 tsp Lime juice
Bell pepper (Sautéed and diced), chopped
Coconut, grated
Preparations
Ingredients
For rice:
For sweet flavouring:
Method
Ingredients:
1 cup basmati rice
2 medium onions, chopped
2 Tbsp ghee plus extra
1 tsp brown sugar
1 Tbsp ginger-garlic paste, fresh
2 small tomatoes, chopped
Salt to taste
1/2 tsp turmeric powder
1/2 tsp red chili powder
1/2 tsp coriander powder
1/2 tsp jeera pdr
bay leaves 2
For the spices
1 cinnamon stick
2 green cardamoms
2 black cardamoms
3-4 cloves
1 star anise
A pinch of mace
For the spinach puree
2 cups chopped spinach
1/4 cup grated coconut (optional)
1/2 cup coriander leaves
1-2 green chilies
For the garnish
1 cup crispy fried onions
1 cup roasted cashew nuts
Method:
1. Soak the rice in water for 15 minutes. Keep aide.
2. In a pan, dry roast the whole spices for a few minutes until aromatic. Then let it cool and grind them to make a coarse powder. Keep aside.
3. For the spinach puree, add all the ingredients in a mixer and grind to make a smooth paste.
4. In a pressure cooker, heat ghee and add brown sugar. Let it caramelize and then add the chopped onions. Sauté for 2-3 minutes.
5. Add ginger-garlic paste and tomatoes, turn up the heat and saute for 4-5 minutes until the tomatoes become pulpy and the oil separates.
6. Add salt, turmeric and red chili powder, and mix well. Then add the spinach paste and let it cook for 4-5 minutes.
7. Add cumin and coriander powders and mix well. Continue cooking for 4-5 minutes.
8. Now add the drained rice and mix well. Add the spice powder and saute for 2-3 minutes.
9. Fill the cooker with 2 cups warm water and add the bay leaves and pressure cook for three whistles.
10. Add a spoon of ghee and mix the rice well.
11. Serve hot topped with fried onions and roasted cashews.
Ingredients
Start by washing and soaking basmati rice for 20–30 minutes. This step ensures long, fluffy grains. Meanwhile, hard-boil the eggs, peel them, and lightly score the surface so they absorb the masala later.
Heat ghee or oil in a heavy-bottomed pot. Add whole spices like bay leaf, cinnamon, cloves, and cardamom. Once they release aroma, toss in thinly sliced onions and sauté until golden brown for that classic biryani depth.
Add ginger-garlic paste and green chilies, sauté well. Stir in chopped tomatoes or whisked yoghurt and cook until the mixture thickens into a rich masala. Sprinkle biryani masala and salt, mixing thoroughly for a balanced spice profile.
Place the scored eggs into the masala and coat them gently. Drain the soaked rice and add it to the pot, ensuring it mixes evenly without breaking the grains.
Pour in measured water, bring it to a boil, then cover and cook on low heat until the rice is perfectly done. Turn off the heat and let the biryani rest for 10 minutes before fluffing. This resting time locks in aroma and prevents sogginess.
Cooking everything together allows the rice to absorb the spices directly, resulting in deeper flavour. It also prevents overcooking or dryness, which can happen during traditional layering. The steam trapped in a single pot helps the eggs remain soft while the rice cooks evenly.
Common Mistakes to Avoid
1. Skipping the rice soaking step: Affects grain length
2. Using too much water: Makes the biryani soggy
3. Overcooking eggs: Makes them rubbery
4. Cooking on high heat throughout: Burns the base
Yes! You can use a mix of garam masala, coriander powder, and a pinch of turmeric for a similar flavour profile.
Score them lightly and stir gently after adding to the masala. Avoid vigorous mixing once eggs are in the pot.
Absolutely. Use the saute mode for the masala, then pressure cook on low for 5–6 minutes after adding rice and water.
Raw jackfruit can be an excellent meat alternative that is not only delicious but also a healthy option packed with fibre and nutrients. Our Jackfruit Pulao recipe is a perfect example of how this versatile ingredient can add a unique twist to your meals. With its tender chunks of jackfruit cooked in fragrant spices and mixed with rice, this dish is a flavorful and satisfying option that will leave you feeling full and satisfied.
Ingredients:
Jackfruit (raw): 250 – 300 grams
Ghee: ½ cup
Cumin seeds: 1 tsp
Green cardamom: 2
Black cardamom: 1
Shah jeera: 1 tsp
Bay leaf: 1-2
Cloves: 3-4
Onion: 2
Tomato: 2
Curd: 1 cup
Ginger and garlic paste: 2 tsp
Turmeric powder: ½ tsp
Red chili powder: ½ tsp
Cumin powder: 1 tsp
Garam masala: 1 tsp
Basmati rice: 2 cups
Salt to taste
Coriander leaves for garnish
Method:
Pressure cook the chunks of jackfruit for 1 whistle.
In a wide pan heat ghee and add all the whole spice. Let them crackle.
Add finely chopped onions and sauté till they turn golden brown.
Then add finely chopped tomatoes and ginger garlic paste. Fry for a couple of minutes.
In a bowl whisk curd with all the spice powders. Add this to the fried onion in the pan.
Add boiled jackfruit chunks and clean and washed rice.
Mix them well. Add a couple of cups of water and season with salt.
Cover and cook for about 15-20 minutes or till the vegetable and rice is done.
Garnish with chopped coriander leaves and serve hot with raita.
1/2 tsp
