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Coconut Milk Biryani

Never heard of this one before? Well, you’re certainly in for a treat. Down South, folk sometimes add coconut milk to their biriyani for an extra dose of delicious. Adding its own mild but rich undertones, the coconut milk adds a certain character, and turns this already popular dish into downright comfort food.

Ingredients	Preparation
1 cup Double Deer basmati rice 2 tbsp oil 1 bay leaf 1 small cinnamon stick 2 cloves ½ cup coconut milk 1.5 tsp fennel seeds 1 tbsp finely chopped ginger 1 tbsp finely chopped garlic ½ cup chopped onions ¼ cup chopped tomatoes 2 green chillies A few mint leaves Salt to taste ¼ tsp turmeric powder ½ tsp coriander powder A handful of chopped coriander	Soak the rice for an hour and keep it aside. Heat oil in a cooker and add bay leaves, cinnamon, cloves and fennel seeds. Add ginger, garlic and green chillies after 2 minutes and sauté. Add the onions and fry till they are golden brown. Add the tomatoes, turmeric, coriander powder, coriander leaves and mint, and continue frying. Add the coconut milk, basmati rice, 1.5 cups of water and some salt. Pressure cook for 3 whistles, and serve.

Ingredients

Preparation

1 cup Double Deer basmati rice
2 tbsp oil
1 bay leaf
1 small cinnamon stick
2 cloves
½ cup coconut milk
1.5 tsp fennel seeds
1 tbsp finely chopped ginger
1 tbsp finely chopped garlic
½ cup chopped onions
¼ cup chopped tomatoes
2 green chillies
A few mint leaves
Salt to taste
¼ tsp turmeric powder
½ tsp coriander powder
A handful of chopped coriander

Soak the rice for an hour and keep it aside.
Heat oil in a cooker and add bay leaves, cinnamon, cloves and fennel seeds. Add ginger, garlic and green chillies after 2 minutes and sauté. Add the onions and fry till they are golden brown.
Add the tomatoes, turmeric, coriander powder, coriander leaves and mint, and continue frying.
Add the coconut milk, basmati rice, 1.5 cups of water and some salt. Pressure cook for 3 whistles, and serve.

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Coconut Milk Biryani

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