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Image Credit : gemini ai
Let’s start with the ‘masala’ base
First, wash the rice and soak it for 20-30 minutes. Heat oil and ghee in a pressure cooker or a thick-bottomed pan. Add the whole biryani spices and let them sizzle. Then, add the onions and fry them until they turn golden brown. Toss in the green chillies. Now, add the ginger-garlic paste and cook until its raw smell disappears. Finally, add the mint, coriander, and curry leaves. You can also use a paste made from these three herbs. Mix in the chilli powder, turmeric, coriander powder, and biryani masala.