Name: QUICK CHUTNEY BIRYANI recipe by Rajni Anand at BetterButter
Prep time: 5 min
Cook time: 14 min
Total time: 19 min
Yield: 4
Ingredients: For rice; 2 cup long grain rice; 1 tbsp pure ghee; 2 inch cinnamon stick; 2 staranise; 4-5 cloves; 2 black cardomon; 1 tsp salt; For chutney; 1/2 cup fresh coriander leaves with stalks washed; 1 raw mango peeled chopped; 1 tsp chopped garlic; 2-3 green chilli; For Biryani; 8-10 baby potato peeled; 1 tbsp pure ghee; 1 tbsp biryani masala; 1 cup fried onion; Salt to taste; 2tbsp pomegranate seeds for garnishing; Raw mango sliced for garnishing

ABOUT QUICK CHUTNEY BIRYANI RECIPE

This recipe of biryani is cooked within 20 mins. TIME taken is even more less when we have cooked rice and chutney in fridge

Ingredients Serving: 4

For rice
2 cup long grain rice
1 tbsp pure ghee
2 inch cinnamon stick
2 staranise
4-5 cloves
2 black cardomon
1 tsp salt
For chutney
1/2 cup fresh coriander leaves with stalks washed
1 raw mango peeled chopped
1 tsp chopped garlic
2-3 green chilli
For Biryani
8-10 baby potato peeled
1 tbsp pure ghee
1 tbsp biryani masala
1 cup fried onion
Salt to taste
2tbsp pomegranate seeds for garnishing
Raw mango sliced for garnishing

Instructions

FIRST OF ALL BOIL RICE FOR 5 MINS IN BOILING WATER
ADD GHEE AND WHOLE GARAM MASALA TO RICE
ALSO ADD SALT TO BOILING RICE
MEAN WHILE WHEN RICE IS COOKING FRY ONION
ALSO GRIND CHUTNEY FOR BIRYANI.GRIND RAW MANGO, CORIANDER LEAVES , MINT LEAVES ,.GARLIC.AND GREEN CHILLI TO FINE PASTE
HEAT GHEE IN A PRESSURE COOKER. TO THIS ADD DRY RED CHILLI AND BAY LEAVES.
THEN ADD PEELED BABY POTATO AND COOK FOR FEW MINS
THEN ADD GROUNDED CHUTNEY TO POTATOES
NEXT ADD BIRYANI MASALA AND COOK FOR A MIN
ADD HALF COOKED RICE AND FRIED ONION
ADD SALT AND FRIED ONION
ADD WATER & COOK FOR ONE WHISTLE. SERVE HOT WITH BOONDI AND ANAR RAITA

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