Ingredients400 gms biryani rice
120 gms coconut
40 ml ghee
25 gms black gram dhal
25 gms broken pieces of nuts
6 gms dry chillies
2 gms curry leaves
2.5 gms asafoetida powder
20 gms (minced) coriander leaves
Salt to taste
Method:
- Boil rice and keep aside.
- Fry coconut evenly to a golden colour on a slow fire.
- Heat 3 dessertspoon of ghee. Fry the cashewnuts and remove.
- Fry the broken pieces of dry chillies, black gram dhal, and curry leaves well.
- Mix rice, coconut, nuts, 1 teaspoon of ghee and salt.
- Serve hot garnished with coriander leaves.
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