Karamani biryani | Cowpea biryani-How to Make-Stepwise Pictures[Easy lunch box recipe]

Cuisine Style: South india | Cooking Time: 15 to 20 minutes | To Serve: 4 | Type : Biryani , Pulao, Lunch | Take with :Kurma, raita,pachadi

Ingredients

• Karamani [Cowpea, Black eyed peas] – ½ cup
• Basmati rice – 1 cup
• Tomato & mint puree – 1 cup [put 2 chopped tomatoes & 1 spring of mint leaves in mixer jar then grind well]
• Onion – 1 [sliced]
• Potato – 1 [peeled & cut into cubes]
• French beans – ¼ cup [chopped]
• Ginger & garlic – 1 tbsp [finely chopped, mashed]
• Green chilli – 1 [slit]
• Mint leaves – 2 springs
• Red chilli powder – ½ tsp
• Turmeric powder – ¼ tsp
• Garam masala powder – ½ tbsp
• Cinnamon stick - 1
• Green Cardamom - 2
• Cloves - 3
• Fennel seeds – 1 tbsp
• Bay leaves - 1
• Cashew nuts – 5 [ghee roasted]
• Curd – 1 tbsp
• Water- ½ cup
• Lemon juice – ½ tbsp
• Salt to taste
• Oil - 2 tbsp
• Butter or ghee – 1 tbsp

Method

• Wash & soak basmati rice for ½ an hour. Dry roast karamani.
• Heat pressure cooker with oil & butter. Add green cardamom, fennel seeds, cinnamon stick, cloves, & bay leaves, sauté. Then add onion sauté till light brown then add ginger & garlic.
• Add green chilli, potato, karamani, mint leaves & french beans, sauté well. Then add turmeric powder, red chilli powder & garam masala powder sauté.
• Add tomato mint puree mix well. Then add water, salt & 2 tbsp curd mix well, & let it boil.
  When boiling add basmati rice mix gently, add mint leaves, cashew nuts & cover it & cook for 3 to 4 whistles.
• Sprinkle mint leaves, lemon juice mix gently then serve hot with any raita.
  

How to make Karamani biryani - Stepwise procedure with pictures [Simple, Easy,Tasty]

Heat pressure cooker add oil & ghee, add cinnamon, cardamom, fennel, clove & bay leaves, then add onion, ginger, garlic & green chilli. Then add potato, french beans & karamani

Add salt, turmeric powder, red chilli powder, garam masala powder

Mix & saute for a min

Add tomato & mint puree

Add water

Add curd[Fully whisked]

Add soaked basmati rice

Add roasted cashew & mint leaves

Cover it & cook for 4 to 5 whistles

Perfectly textured biryani-After 4 whistles

Add mint leaves & lemon juice mix well

Karamani[black eyed peas] biryani is ready-Serve hot with raita