Kushka Biryani

How to Prepare

1. Rinse 10 cups of basmati rice thoroughly until the water runs clear. Soak as per pre-processing.
2. Heat 1 cup of ghee in a large pot over medium heat. Add 10 bay leaves
3. 20 cloves
4. 10 cinnamon sticks, and 10 cardamom pods. Sauté for 1-2 minutes until fragrant.
5. Add 5 sliced onions and sauté until golden brown (about 10 minutes).
6. Add 10 chopped tomatoes and cook until they turn mushy (about 5 minutes).
7. Add the ground paste (from pre-processing) and cook for 5 minutes until the raw smell disappears.
8. Add 1 cup of chopped mint leaves
9. 1 cup of chopped coriander leaves, and 20 slit green chilies. Mix well.
10. Add 20 cups of water and 2 cups of coconut milk. Bring to a boil. Add salt to taste.
11. Drain the soaked rice and add it to the boiling mixture. Stir gently.
12. Cover the pot with a lid, reduce the heat to low, and cook for 15-20 minutes or until the rice is fully cooked and water is absorbed.
13. Fluff the rice gently with a fork and let it rest for 5 minutes before serving.
14. Serve hot with raita or salan.