Grind the Cashew nuts (7), Green Chillies and Tomatoes to a smooth puree. Ground puree is ready to use.
Roast the cloves, fennel seeds with the Ghee and sauté for 30 seconds in a Kadai at medium flame.
Add Cardamom (broken) and Cinnamon. Sauté well.
Add Bay leaf (crushed) to it and sauté for 45 seconds.
Add the chopped Onions and required Salt to it. Sauté until it becomes pink and transparent.
Add the chopped Potatoes to it and sauté for 2 minutes.
Then, add green peas to it. Mix it well. Add Water (10ml) to the vegetables. Sauté for 2 minutes.
Add the Chopped Tomatoes (1) to it. Mix it well.
Add required salt to it. Sauté for 2 minutes.
Then, add the ground puree and Sauté for a min.
Add Basmati rice ((White/Brown), I have used brown Basmati rice) to it. Mix it well.
Add required salt, Red Chilli powder and Garam masala powder and sauté it well.
Add Turmeric powder to it and sauté the mixture for 2-3 minutes.
Add Water (slightly less than 1 ¼ cup where 1 cup = 300ml) to it. Mix it well.
Then, add the Ginger garlic paste and mix it well. Boil the mixture for 2 minutes and close it with a lid.
Pressure cook it for 10 whistles or pressure cook with vent weight for ( 9 – 10) minutes at high flame (The number of whistles depends on the size of the pressure cooker and quality of rice. I have used stainless steel 5 litres pressure cooker and cooked for 10 whistles.
Roast the Cashew nuts (5) with the Ghee (½ tsp) until it turns golden brown in a pan at medium flame. Turn off the flame. Transfer the contents in the pan to the cooked biryani.
Mix it well. Garnish with chopped coriander leaves. Serve hot.
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