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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Indian Subcontinent >> Indian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Heat the oil in a deep pan. Add the cinnamon, cardamoms and cloves and sauté for one minute. | 2. Add the onions and sauté till soft. | 3. Add the ginger paste and garlic paste and sauté till fragrant. | 4. Add the tomatoes and sauté for two minutes. | 5. Add the cilantro and mint leaves and continue to sauté for two minutes longer. | 6. Add the cayenne and turmeric and sauté for a few seconds. | 7. Add the coconut milk, two-and-a-half cups of water and salt. When the water comes to a boil, add the rice and ghee and mix well. | 8. Cover and cook over high heat for five minutes. Lower heat and continue to cook for ten minutes, or till the rice is done and all the moisture has been absorbed. | 9. Transfer the biryani to a platter, garnish with boiled eggs and serve hot. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
egg	6		boiled peeled halved	429.0	2.16	37.68	28.53
basmati rice	1 1/2	cups	soaked drained	-	-	-	-
oil	2	tablespoons		224.25599999999997	0.0	0.0717	25.4669
cinnamon	1	inch		-	-	-	-
green cardamom	2			-	-	-	-
clove	3	cloves		-	-	-	-
onion	2		sliced	88.0	20.548000000000002	2.42	0.22
ginger paste	1	teaspoon		-	-	-	-
garlic paste	1	teaspoon		-	-	-	-
tomato	2		chopped	44.28	9.5694	2.1648	0.49200000000000005
cilantro	2	tablespoons	chopped	0.46	0.0734	0.0426	0.0104
mint leaf	5 -8			-	-	-	-
cayenne pepper	1	teaspoon		5.724	1.0193	0.2162	0.3109
turmeric	1/4	teaspoon		2.34	0.5036	0.0726	0.0244
coconut milk	1/2	cup		276.0	6.648	2.748	28.608
water	2 1/2	cups		0.0	0.0	0.0	0.0
ghee	1	teaspoon		-	-	-	-
salt				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.