Hello, I am Kate. Today, I will show you a way to make fennel spiced biryani pulao recipe. Never skip today’s recipe. This is a very easy recipe to try and is one of my family food recipes. Nowadays, I am going to make it a bit more unique. This will be really delicious. Not to mention, it’s super satisfying.
Fennel Spiced Biryani Pulao Recipe
Fennel Spiced Biryani Pulao is one of the most popular of recent trending foods on earth. It’s appreciated by millions daily. It is simple, it is fast, it tastes yummy. They’re nice and they look wonderful. Fennel Spiced Biryani Pulao is something which I’ve loved my entire life.
To get started with this recipe, we have to prepare a few ingredients. You can have fennel spiced biryani pulao using 19 ingredients and 6 steps. Here is how you can achieve that.
The ingredients needed to make Fennel Spiced Biryani Pulao:
- Make ready 2 cups cooked long grain rice
- Get 2 onions sliced
- Take 1-2 bay leaves
- Get 1 ″ cinnamon
- Prepare 1 tsp cumin seeds
- Get 1 tsp nigella seeds (kalonji)
- Prepare 3-4 green cardamoms
- Prepare 3-4 cloves
- Make ready 1/2 tsp black peppercorns
- Make ready 2 tsp ginger-garlic paste
- Prepare 1/4 cup cashews
- Take 2 tbsp raisins
- Take 3-4 green chilies sliced
- Get 1 tbsp biryani masala
- Get 1 tbsp fennel powder
- Prepare 1 tbsp green coconut chutney (optional)
- Prepare 1-1/2 tsp salt or to taste
- Make ready 1/4 cup chopped coriander leaves for garnish
- Get 3 tbsp olive oil
Steps to make Fennel Spiced Biryani Pulao:
- Heat oil in large wok. Add cumin seeds and whole spices. Sauté.
- Add ginger-garlic paste, chilies, raisins, and cashews. Stir fry till raw smell of ginger-garlic disappears.
- Add onions and stir fry till onions are caramelized.
- Add dry masalas including green chutney if using. Stir well and cook masalas till oil separates.
- Add rice and sauté till well blended. Cover with lid and let steam on very low heat till it’s time to serve or for 10 minutes.
- Before serving, garnish with coriander leaves. Serve with any choice of veg/non-veg curry.
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