Someone has very rightly said that biryani is not just a dish, it’s an experience that you need to have once in a lifetime! With Almond Mix Grain Biryani, you will get a feeling that is unmatched by any other version of the dish. While the mention of biryani itself brings water in your mouth, this almond biryani recipe is nothing like the quintessential biryani you would have had. This dish is rich in healthy fats, proteins and fibres which helps in cholesterol control improves digestion and help prevent blood clot. Prepare this biryani at any event or party and amaze your guests with your culinary skills
Ingredients
- 1/2 cup barley
- 1/2 cup pearl millet
- 1 teaspoon garlic
- 1 teaspoon green chilli
- 1/4 cup red onion
- 7 cup veg stock
- 1 1/2 teaspoon coriander leaves
- 1 1/2 teaspoon spring onions
- 2 leaves bay leaf
- 1/2 cup brown basmati rice
- 1/4 cup almonds
- 1 teaspoon ginger
- 1/2 cup baby carrots
- 1/2 teaspoon black pepper
- 1 teaspoon cumin seeds
- 2 teaspoon ghee
- salt as required
How to make Almond Mix Grain Biryani
- Step 1. Saute the spices with onions. To prepare this one of a kind biryani recipe, heat ghee in a pan over medium flame. One the ghee is hot enough add in cumin seeds with bay leaves, chopped green chillies, sliced onions, chopped ginger and chopped garlic, Saute for about a minute until softened.
- Step 2. Add in the carrots and all the grains. Now, raise the flame to medium-high and add in diced carrots and cook well for about 5 minutes until carrots are softened. Once the carrots properly cook add washed barley, washed brown rice and washed pearl millet. Cook for 10-12 minutes.
- Step 3. Add almonds and bake. Next, add in the vegetable stock and bring the mix to boil. Once done, add the almonds in it. Mix all the ingredients well and cover the pot. Now, put it in the oven and bake for 30 to 40 minutes at 180 degrees Celsius.
- Step 4. Garnish the biryani and serve hot. Once the biryani is completely cooked, add in chopped coriander leaves, chopped spring onions and season with salt and pepper. Serve hot.
