Cashew Biryani with Butter Aloo Curry

1.Cashew Biryani

Ingredients

• Basmati rice - 1 cup
• Cumin seeds- 1 tbsp
• Biryani leaves-2
• Cardamom- 3 whole ones
• Cinnamon - 1 piece
• Cloves- 5 nos
• Mace flower(JAPATHRI)- 3 nos
• Mareti(Bud)– 3 nos
• Saffron - A pinch
• Onion - 2 nos(cut into long and thin pieces)
• Green chillies - 2 nos
• Ginger garlic paste - 1 tbsp
• Cashewnuts - 20 - 25(cut into small pieces)
• Ghee - 3 tbsp
• Salt – As required

Method

First wash and drain the rice. In a pressure pan, heat ghee and fry cashew nuts and set a side,next season all the spices (Cumin seeds, Biryani leaves, Cardamom, Cinnamon, Cloves, Mace flower, Mareti )
And then add onion slices and saute for a while, after that add ginger garlic paste and saute for 1/2 minute and then add basmati rice and saute. At last add cahenuts and sufficient water. (If u r preparing in rice cooker transfer all the contents to electric rice cooker and cook till done.)
Serve hot with “ Butter Aloo Curry ” and “ Ulli Chutney ”

2. Butter Aloo Curry

Ingredients
• Potatoes - 500g(cut in medium size cubes)
• Onions -100g
• Red chilli – 8nos
• Tomato – 200g
• Ginger&Garlic – 2tsp
• Butter – 100g
• Cashew – 30g
• Kas kas – 25g
• Chiranjipapu – 20g(optional)
• Curd - 1 cup
• Garam masala – 1tsp
• Lemon -1nos
• Dry Methi powder – 1tsp(optional)
• Coriander leaves
• Green chilli – 4nos
• Color
• Oil
• Salt

Method

Take the potato cubes and fry in oil with medium flame, then keep it in a blow and add salt, lemonjuice ,garam masala, and 1tsp Ginger&garlic paste to the cubes and marinate for 1 hour.
Take a pan and add tomatoes ,red chillis, garam masala, half onions, salt ,1 cup water and cook until the water evaporates. Then make a fine smooth paste in grinder.
Next paste the cahewnuts ,kask kas and chiranjipapu and keep it aside.
Now take a pan heat oil and add onion pieces (cut into very small pieces)sauté onions until change into brown color and add Gin&Garlic paste. After 2 minutes add above tomatoe paste and fry until the oil comes. Next add above cashenut paste and fry ,then add marinater potato pieces and curd ,cook in a medium flame.
After the potato pieces cooked add greenchillis, coriander leaves, color and butter. Cook them covered for 10 minutes and off the stove and add dry methi leaves.
Serve hot with briyani or rotis.