Hello everybody, I hope you are having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, kabuli biryani. One of my favorites. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.

Kabuli Biryani is one of the most well liked of current trending foods on earth. It’s enjoyed by millions daily. It is easy, it’s fast, it tastes delicious. They are nice and they look wonderful. Kabuli Biryani is something which I’ve loved my whole life.

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

The ingredients needed to make Kabuli Biryani:

1. Get ghee unmelted
2. Get bay leaf
3. Get shahi jeera
4. Make ready cardamom
5. Prepare cloves
6. Get cinnamon stick
7. Prepare star anise
8. Prepare Blackstone Flower
9. Get small mace
10. Prepare green chilies slit
11. Make ready mint leaves
12. Prepare fresh coriander leaves
13. Get garam masala
14. Make ready turmeric powder
15. Get salt
16. Take basmati rice
17. Make ready Chana Dal
18. Get water
19. Get saffron strands
20. Get 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 this up with this special food kabuli biryani recipe. Thank you very much for your time. I am confident that you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!