Jackseed Masala Biryani
Rated 5.0 stars by 1 users
Author:
Jungle Kitchen
Servings
4-5
Prep Time
15 minutes
Cook Time
30-35 minutes
This Jackseed Masala Biryani is bursting with vibrant flavours and is delightful on its own, but pairing it with Raita, coconut chutney, or our Coconut Sambol elevates it into an irresistibly indulgent feast!
Ingredients
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2 medium red onions sliced (approx 100g)
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1 tsp salt
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1 tsp ground turmeric
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1 tbsp milk
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3 cardamon pods seeds removed and crushed
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3-5 cloves
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1 can Jackseed Masala
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1/2 cinnamon stick
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1 star anise
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20g raising
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30g cashews
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15g mint or coriander chopped
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Oil for frying
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946ml boiling water
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370g basmati rice, rinse well
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Salt (to taste)
Directions
Wash and allow the rice to soak.
In a deep pan, heat the oil and add in the sliced onions, Fry on medium low for about 8-10 minutes until deep golden.
Add in the cashews and raisins and fry for further 2 mins while stirring frequently. Drain on a paper towel and set aside.
Parboil your rice in boiling water along with all the spices and salt for 4 - 5 minutes until just cooked through, but still slightly firm to the bite.
Strain under cold water with a colander.
In a small bowl combine the milk and turmeric (you can also use saffron)
In a big pot, start with a layer of rice. Add in a sprinkle of the turmeric and milk mix. Gently layer on the Jackseed Masala. Sprinkle with some chopped coriander or mint, or use both!
Then layer on some more rice, followed by a layer of the Jackseed Masala, sprinkle of the turmeric and milk mix, and coriander. On the final layer of rice add in the fried onions, cashews and raisin, followed by some turmeric milk and chopped coriander. Depending on the size of your pot you would have less or more layers.
On very low heat, let the rice steam and the flavours melt beautifully for about 10 minutes.
Serve warm!