Recipe of Quick Fennel Spiced Biryani Pulao

Hello everybody, I hope you’re having an incredible day today. Today, we’re going to make a distinctive dish, fennel spiced biryani pulao. One of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.

Fennel Spiced Biryani Pulao is one of the most well liked of current trending meals on earth. It’s simple, it is fast, it tastes yummy. It is appreciated by millions daily. Fennel Spiced Biryani Pulao is something that I’ve loved my whole life. They’re nice and they look wonderful.

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To begin with this particular recipe, we have to first prepare a few ingredients. You can cook fennel spiced biryani pulao using 19 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to make Fennel Spiced Biryani Pulao:

1. Get 2 cups cooked long grain rice
2. Take 2 onions sliced
3. Get 1-2 bay leaves
4. Make ready 1 ″ cinnamon
5. Take 1 tsp cumin seeds
6. Prepare 1 tsp nigella seeds (kalonji)
7. Take 3-4 green cardamoms
8. Take 3-4 cloves
9. Prepare 1/2 tsp black peppercorns
10. Prepare 2 tsp ginger-garlic paste
11. Get 1/4 cup cashews
12. Take 2 tbsp raisins
13. Prepare 3-4 green chilies sliced
14. Prepare 1 tbsp biryani masala
15. Prepare 1 tbsp fennel powder
16. Get 1 tbsp green coconut chutney (optional)
17. Get 1-1/2 tsp salt or to taste
18. Make ready 1/4 cup chopped coriander leaves for garnish
19. Make ready 3 tbsp olive oil

Chicken pulao recipe - one pot delicious chicken pilaf made with mild spices, fragrant rice and Chicken pulao How to make chicken pulao (Instant pot & stovetop). Pour oil to a pressure cooker or pot. When it turns hot, add dry spices including fennel powder.

Steps to make Fennel Spiced Biryani Pulao:

1. Heat oil in large wok. Add cumin seeds and whole spices. Sauté.
2. Add ginger-garlic paste, chilies, raisins, and cashews. Stir fry till raw smell of ginger-garlic disappears.
3. Add onions and stir fry till onions are caramelized.
4. Add dry masalas including green chutney if using. Stir well and cook masalas till oil separates.
5. Add rice and sauté till well blended. Cover with lid and let steam on very low heat till it's time to serve or for 10 minutes.
6. Before serving, garnish with coriander leaves. Serve with any choice of veg/non-veg curry.

Pour oil to a pressure cooker or pot. When it turns hot, add dry spices including fennel powder. As an herb with a long, rich history of culinary use, fennel (Foeniculum vulgare) doesn't need much introduction. With a nutty, sweet flavor reminiscent of licorice or anise, and its strong, slightly sweet fragrance, fennel seeds have been a favorite ingredient in cuisine for centuries. I have been sharing varieties of Vegetable Biryani recipes for the past few months in my Sunday Lunch recipes series.

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