MURUNGAIKKAI BIRYANI ( DRUMSTICK BIRYANI)

A:

1 cup basmati rice ( washed & pre-soaked

for 10 minutes & stained  )

B:

1-2 tbsp ghee

1stick cinnamon

2 star anise

1 bay leaf

½ cup onion chopped

C:

1 tbsp ginger & garlic paste

1/2 tsp biryani masala

¼ tsp garam masala

1 tomato sliced

1 tsp coriander leaves chopped

1 tsp mint leaves chopped

1 tsp spring curry leaves chopped

1 murungai ( drumstick ) cut small

1 chili green sliced

D:

Salt to taste

2 cups water

1 cup ideal milk / evaporated milk

Mix D in rice cooker & keep aside

E:

For garnishing:

2 tbsp cashew nuts fried in ghee

1 sp ghee

Coriander leaves

Mint leaves

METHOD:

Heat up ghee fry A until onion are golden brown.

Add in ginger & garlic paste fry for a minute.

Add both masala powder stir, add remaining ingredients in C & mix well.

Then add in rice stir-fry for few minutes

Transfer the rice into rice cooker & cook.

Once rice is cooked add E & mix.

Keep warm till served.

Serve with veg or non-veg side dish,

Rita & Papadams.