Hello everybody, hope you’re having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, kabuli biryani. One of my favorites food recipes. For mine, I’m gonna make it a bit unique. This will be really delicious.

Kabuli Biryani is one of the most well liked of current trending meals in the world. It’s enjoyed by millions daily. It is simple, it is quick, it tastes delicious. They are fine and they look wonderful. Kabuli Biryani is something which I’ve loved my entire life.

To get started with this particular recipe, we must first prepare a few ingredients. You can cook kabuli biryani using 20 ingredients and 8 steps. Here is how you can achieve that.

The ingredients needed to make Kabuli Biryani:

1. Get 1 tbsp ghee unmelted
2. Take 1 bay leaf
3. Take 1 tsp shahi jeera
4. Take 3 cardamom
5. Make ready 3 cloves
6. Make ready 2 inch cinnamon stick
7. Take 1 star anise
8. Make ready 1 Blackstone Flower
9. Make ready 1 small mace
10. Make ready 3 green chilies slit
11. Make ready 1/4 cup mint leaves
12. Prepare 1/4 cup fresh coriander leaves
13. Prepare 1/2 tsp garam masala
14. Prepare 1/4 tsp turmeric powder
15. Take 2 tsp salt
16. Get 1 cup basmati rice
17. Take 1/2 cup Chana Dal
18. Get 2.25 cups water
19. Take Pinch saffron strands
20. Prepare 2 tbsp Rose water

Steps to make Kabuli Biryani:

1. Wash and soak the rice for half an hour. Wash and soak the chana dal for an hour or two.
2. Combine rice, salt, oil and double amount water in a deep non-stick pan and cook on a medium flame for 8 to 10 minutes, while stirring occasionally. Strain and transfer to a deep vessel.
3. Combine chana dal, turmeric powder, salt, and water in a deep pan. Cook on a medium flame for 10 minutes while stirring occasionally. Strain and keep aside.
4. Deep fry onions and keep aside. Grind 3/4 of the pudina, coriander leaves and green chillies. Soak the saffron in half a cup of warm milk.
5. Heat the oil and ghee in a wide pan. Add shahjeera, ginger-garlic paste, cardamom, and cinnamon. Sauté on a medium flame for 2 minutes. - Stir in the masalas and let the mixture cook over a medium flame for 1 minute. Add chopped tomatoes and the pudina coriander paste. Cook well for 5 minutes.
6. Lower the flame, add the curds and cook for a minute while stirring continuously. Add the cooked chana dal and little salt. Cook on a medium flame for 2 minutes stirring continuously.
7. Melt ghee in a deep pan and remove from heat. Spread half the quantity of rice, followed by half of the chana dal mixture, and then, half of the saved mint-coriander leaves - Pour half of the saffron-milk mixture and 2 tbsp of rose water evenly over the layers. Repeat last 3 steps to make another layer.
8. Seal the mouth of the handi with aluminium foil or atta dough. Cook the pan/handi on low heat for 20 minutes. Kabuli Biryani is ready to be served.

So that is going to wrap it up with this exceptional food kabuli biryani recipe. Thank you very much for your time. I am sure that you will make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!