Vellai Biriyani | Vellai Kuska Recipe | White Biryani Recipe

Ingredients

• 1 cup Seeraga Samba Rice
• 1.5 cups Water
• 1 Large Onion Finely Sliced
• 1 Small Tomato Quartered
• 1/4 cup Mint Leaves
• 1/4 cup Coriander Leaves
• 2 tsp Oil
• 1 tsp Ghee
• 1 Dry Bay Leaf
• 2 Cloves
• 2 Green Cardamoms
• 1 Cinnamon Stick
• 1-2 Green Chillies Slit Across
• 1 tsp Ginger Garlic Paste
• 1 tsp Lemon Juice
• Salt as needed

Instructions

1. 1

   First soak washed 1 cup Seeraga Samba rice in enough water for 15-20 mins. We need the rice to be soft and plump, so soaking helps.

2. 2

   In a pressure cooker (I used my small pressure pan), heat 2 tsp oil and 1 tsp ghee. Add whole spices – cloves, cardamoms, cinnamon, dried bay leaf. Let them fry for a few secs.

3. 3

   Add 1 large onion finely sliced, 1-2 slit green chillies. Fry them on low flame until translucent.

4. 4

   Now add 1 tsp ginger garlic paste and fry for a couple of minutes until there is no raw smell.

5. 5

   Next add 1 small tomato quartered along with 1/4 cup each of mint and coriander leaves roughly chopped.

6. 6

   Fry for a couple of minutes and then add 1.5 cups of water. Add 1 tsp lemon juice.

7. 7

   Add salt as needed.

8. 8

   Check for salt and let the water come to a rolling boil.

9. 9

   Drain off the water from soaked rice, add it to the pan and mix well.

10. 10

    Close the pressure cooker and set the flame on high for 3-4 mins and then cook it on low flame for 9-10 minutes or for 2 whistles (whichever happens first) and switch off the heat.

11. 11

    Let the pressure drop naturally before opening the pressure cooker. Also rest the rice for 5-6 mins before fluffing it up or mixing it.

12. 12

    Serve hot with dalcha, egg thokku or soya chukka on the side.