Plain Biriyani / Kuska Biriyani

Wash the rice and soak it for 20 minutes. After that, drain it.

Heat a pan and add oil. When the oil becomes hot, add cinnamon, clove, bay leaf, cardamom, and fennel seeds. Saute for 30 seconds.

Add ginger, garlic, and green chilli. Saute for 1 minute.

Add shallots and saute.

Turn the flame to low, then add chilli powder, turmeric powder, and coriander powder.

Add tomato pieces and turn the flame to medium. Cook until the raw taste is gone.

Add coriander leaves and turn off the flame. Let it cool completely, then grind it and keep aside.

Heat a pressure cooker, add ghee and oil.

Add chopped onion and saute until it becomes light brown.

Add tomato pieces and salt. Saute until the tomato is cooked.

Add the ground masala paste and saute for 1-2 minutes.

Add curd and mix well.

Add 3 cups of hot water along with garam masala.

Add the rice. When it starts to boil vigorously, let it boil for 3 minutes.

After that Close the lid without the whistle. Turn the flame to low and let it cook for 12 minutes.

Turn off the flame. When the pressure is completely gone, open the lid and add coriander leaves. Mix well.