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Chilghoza Biryani
Ingredients
- 1 cup basmati rice
- 1/2 cup chilghoza (pine nuts)
- 1 onion, thinly sliced
- 1 tomato, chopped
- 1/2 cup yogurt
- 1 tsp ginger garlic paste
- 1 tsp cumin seeds
- 1 tsp coriander powder
- 1 tsp turmeric powder
- 1 tsp red chili powder
- 1 tsp garam masala
- 2-3 green chilies, chopped
- 2 tbsp chopped coriander leaves
- 2 tbsp ghee
- Salt to taste
- Water
Instructions
1. Wash and soak the basmati rice for 30 minutes. Drain and set aside.
2. In a pan, heat ghee and add cumin seeds.
3. Add sliced onions and sauté until golden brown.
4. Add ginger garlic paste, chopped tomatoes, and green chilies. Cook until tomatoes are soft.
5. Add all the spices - coriander powder, turmeric powder, red chili powder, and salt. Mix well.
6. Add yogurt and cook until the oil separates.
7. Add drained rice and mix well.
8. Add water (1.5 cups for 1 cup of rice), cover and cook until the rice is done.
9. In a separate pan, dry roast the chilghoza until lightly golden.
10. Sprinkle roasted chilghoza and garam masala over the cooked biryani.
11. Garnish with chopped coriander leaves.
12. Serve hot with raita or salad.