And although cilantro is a more common herb choice in Indian food, for my potato salad I prefer fresh parsley to add the right touch of whimsy to this simple two-step recipe
Make a layer of rice, add two fried potato cubes and two eggs along with some onion-yogurt gravy, fried onions, sprinkle biryani masala, rose-kewra flavored saffron soaked milk, Again add some rice to make a layer, then again egg, fried onion, biryani masala, rose-kewra flavored saffron soaked milk
Serve biryani hot with a cool raita or thick yogurt, fresh vegetable salad, pickle and pappad. This recipe is for Tamil Nadu style mutton biryani, where the different spices and herbs are first ground to release all their flavors (super important step to retain the authenticity), then sauteed and cooked with the mutton to produce a flavorful biryani
tomatoes, yogurt, fry well till oil comes on top, add in chopped greens. Serve with salad and raita. Yogurt 1 cup. Marinate chicken with all above in column I for 2 hours. oven and bake for 30 minutes until done, give dum of coal. leave it on dum for 15 minutes. 1 tsp Chili powder 1 tsp Ginger garlic 1 tbsp Tikka masala 4 tbsp Yogurt 1 cup Orange color pinch
It tastes great with mirchi ka salan and salad. Last year, we went to hyderabad, and we tasted this biryanifor the first time from one of my friend's house
Salad Kebabs from Miss in the Kitchen. We eat there a couple times a month, and when we want to eat at home and watch a movie, we often call them for take-out
Gently mix the rice and serve with raita, salad and Shami kabab. Fry for few minutes. Chickpeas biryani used to be one of my favorite biryani my mom used to make
If you don’t like the taste of coconut in biryani then you can replace it with yogurt. Yogurt/Curd. From the convenience point of view, biryani is a wholesome and delicious one-pot meal that can be served alone or just with some raita, curd or salad, it does not require any side dish or curry
