Karuveppilai Biryani Recipe, Curry leaves Biryani in Pressure cooker
Ingredients
- 2 cups Seera Samba Rice
- 1 Handfull curry leaves
- coriander leaves
- 7 Green Chilies
- 1/2 tsp Fennel Seeds
- 1 inch Cinnamon
- 2 cloves
- 2 Cardamom
- 1/4 cup Curd
- 2 bay leaves
- 2 onion, thinly sliced
- 4 Cups water
- 1 tsp Ghee
- 2 tbsp oil
Instructions
- Soak 2 cups of seeraga samba rice 15 mins before you cook.
- Into a mixie jar add a hand full of curry leaves, 1 inch cinnamon, 2 cloves, 2 cardamom, black stone flower, ½ tsp fennel seeds, 5 to 7 green chilies, a pit full of coriander, and 3 tbsp curd grind it to a fine paste.
- Heat a pressure cooker, add 2 tbsp oil, 2 bay leaf, star anise, 2 thinly sliced onion, saute till it becomes soft, add 1 tbsp ginger garlic paste saute well.
- Add the freshly ground curry leaves paste, salt, and saute till the raw smell goes and the oil separates. If you want to add vegetables you can add them at this stage.
- Once the oil separates, add the rice and 4 cups of water, 1 tbsp lime juice mix well.
- add a tbsp ghee cover and pressure cook for 2 whistles and then switch off. Don’t open the lid for 15 mins, let the rice fluff up.After 15 mins the biryani is ready to serve.
Notes
🔥No special side is required to try this biryani, just raita is more than enough.
🔥No chili powder or any masala powder for this biryani so adjust the spice level according to your taste buds.
🔥No tomato for this biryani, so don't skip curd and lemon juice.
🔥For perfectly cooked seeraga samba rice follow steps5️⃣ and the proper water ratio.
🔥No chili powder or any masala powder for this biryani so adjust the spice level according to your taste buds.
🔥No tomato for this biryani, so don't skip curd and lemon juice.
🔥For perfectly cooked seeraga samba rice follow steps5️⃣ and the proper water ratio.