Indian
Indian - Biryani and Rice
Laccha Paratha Pulao
Chef's Menu Description
Hand-stretched artisan flatbread baked against the searing clay walls of the tandoor, brushed with golden butter and fresh herbs.
Ingredients
- • 2 cups basmati rice
- • 1 cup yogurt
- • 1 large onion, fried crisp
- • 1/4 cup ghee
- • 1/2 cup mint leaves
- • 1/4 tsp saffron, soaked in warm milk
- • 1 tsp fennel seeds
- • 1 tsp garam masala
- • 1 tsp green cardamom powder
Preparation Steps
1
Phase 1
Soak and parboil the basmati with the fennel seeds until half done.
2
Phase 2
Whisk the yogurt with garam masala and cardamom powder.
3
Phase 3
Spread a layer of rice, then yogurt marinade, mint, and fried onions in a pot.
4
Phase 4
Build several alternate layers until all the rice is used.
5
Phase 5
Drizzle with saffron milk and ghee, seal the pot, and cook on low heat for 20 minutes.
6
Phase 6
Gently mix the layered rice and serve hot.