Fennel Spiced Biryani Pulao
Fennel Spiced Biryani Pulao

Hello everybody, I hope you’re having an amazing day today. Today, we’re going to make a distinctive dish, fennel spiced biryani pulao. One of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Fennel Spiced Biryani Pulao is one of the most favored of recent trending foods on earth. It’s appreciated by millions daily. It’s simple, it’s fast, it tastes yummy. They’re fine and they look wonderful. Fennel Spiced Biryani Pulao is something which I have loved my entire life.

To get started with this recipe, we must first prepare a few ingredients. You can have fennel spiced biryani pulao using 19 ingredients and 6 steps. Here is how you can achieve it.

The ingredients needed to make Fennel Spiced Biryani Pulao:
  1. Make ready 2 cups cooked long grain rice
  2. Make ready 2 onions sliced
  3. Take 1-2 bay leaves
  4. Prepare 1 ″ cinnamon
  5. Prepare 1 tsp cumin seeds
  6. Get 1 tsp nigella seeds (kalonji)
  7. Make ready 3-4 green cardamoms
  8. Take 3-4 cloves
  9. Prepare 1/2 tsp black peppercorns
  10. Take 2 tsp ginger-garlic paste
  11. Make ready 1/4 cup cashews
  12. Prepare 2 tbsp raisins
  13. Make ready 3-4 green chilies sliced
  14. Get 1 tbsp biryani masala
  15. Prepare 1 tbsp fennel powder
  16. Prepare 1 tbsp green coconut chutney (optional)
  17. Prepare 1-1/2 tsp salt or to taste
  18. Take 1/4 cup chopped coriander leaves for garnish
  19. Take 3 tbsp olive oil
Steps to make Fennel Spiced Biryani Pulao:
  1. Heat oil in large wok. Add cumin seeds and whole spices. Sauté.
  2. Add ginger-garlic paste, chilies, raisins, and cashews. Stir fry till raw smell of ginger-garlic disappears.
  3. Add onions and stir fry till onions are caramelized.
  4. Add dry masalas including green chutney if using. Stir well and cook masalas till oil separates.
  5. Add rice and sauté till well blended. Cover with lid and let steam on very low heat till it's time to serve or for 10 minutes.
  6. Before serving, garnish with coriander leaves. Serve with any choice of veg/non-veg curry.

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