Posha Ni Biryani
- The Rasoi Recipes
- 2 hours ago
- 2 min read
Preparation Time: 15 min. Cooking Time: 1 hour. Serves 4-6
Ingredients:
1½ cups of Basmati Rice
600 gram Fine Green Beans (Posho)
2 Medium Onions Finely Chopped
250 grams Tomato Passata
1 cup Fresh Tomato Puree
2 tbsp Ginger Paste
4 tbsp Oil
2 tsp Cumin Seeds
½ tsp Asafoetida (Hing)
3 tsp Turmeric Powder
1½ tsp Red Chilli Powder
2 tbsp Green Garam Masala Powder
½ tbsp Garam Masala Powder
1½ tbsp Jaggery
Salt to taste
¼ tsp Saffron Strands (Kēsara)
2½ tbsp Crispy Fried Onions
¼ cup Saffron-infuse Milk (add ¼ tsp Saffron)
3 tbsp of Ghee (Clarified Butter)
Method:
In a small bowl, warm the milk, add the saffron strands, mix well, and set aside to infuse.
Wash and soak the rice in 4 cups of water for 1 hour, then boil with 1 tsp salt over high heat until 90% cooked. Remove the rice from the heat in a sieve under running cold water to stop the cooking and set aside.
Cut the fine beans into 1cm pieces, wash and drain, and set aside.
Heat 2 tbsp of oil in a pan. Once hot, add 1 tsp cumin seeds, ¼ tsp asafoetida, and onions, and cook until golden brown.
Add the 2 tsp turmeric powder, red chilli powder, green garam masala, and ginger paste and sauté for a minute. Then add the tomato passata, fresh tomato puree, 1 tbsp jaggery, and salt.
Mix well, then bring to a boil. Simmer over low heat, covered and occasionally stirred, until the gravy is thick, about 10-12 minutes.
Then heat the remaining oil. Once hot, add 1 tsp cumin seeds, ¼ tsp asafoetida, fine beans, 1 tsp turmeric, garam masala, ½ tbsp jaggery, and 1 tsp salt; mix well and cook for 10 minutes.
Pour the tomato gravy over the fine beans, mix well, and cook until the fine beans are tender, stirring occasionally.
Meanwhile, preheat the oven to 180ºC, gas mark 5, and start assembling the biryani.
In an ovenproof dish, layer a centimetre of rice, then add all the fine beans, and finish with a final layer of rice.
Drizzle saffron-infused milk and ghee over the biryani and garnish with crispy fried onions. Cover with aluminium foil and bake for 25-30 minutes until warm.
Serve warm with carrot and cucumber raita or on its own.
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