GINGER - 1 INCH
in a small blender take handful mint, handful coriander, 3 clove garlic, 1 inch ginger and 1 chilli.
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CURD - 1 CUP
also, add 1 cup curd, ½ tsp coriander powder, ½ tsp chilli powder, 1 tsp kasuri methi, 2 tbsp biryani masala, 2 tsp lemon juice and ½ tsp salt.
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MARINATE - 30 MINUTE
add in roasted aloo and give a good mix. cover and marinate for 30 minutes
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BAY LEAF - 2
add spices like 2 pods cardamom, 4 cloves, 1 inch cinnamon, 2 bay leaf, ½ tsp pepper.
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BASMATI RICE - 1 CUP
add in 1 cup basmati rice and stir well. make sure to soak rice for at least 20 minutes.
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MACE - 1
add 1 bay leaf, 4 cloves, 1 mace, 2 pods cardamom, 1 black cardamom, ½ inch cinnamon, 1 star anise, ½ tsp shah jeera and pinch hing. saute on low flame.
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MINT - 2 TBSP
top with 2 tbsp coriander, 2 tbsp mint, ½ tsp biryani masala, 2 tbsp fried onions, ¼ cup saffron milk and 1 tsp ghee.
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COVER WITH FOIL PAPER
cover with aluminium foil and close the lid. you can also use the dough to seal.
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