B I R Y A N I R E C I P E INGREDIENTS 25 Grams GINGER GARLIC PASTE 25 Grams GHEE 50 ml. CORN OIL 1 Gram GARAM MASALA 50 Grams CHOPPED ONIONS 1 Gram CARDAMOM POWDER 50 Grams FRESH YOGURT 10 Grams SLICED ONION 500 Grams BASMATI RICE 1 ml. KEWARA ESSENCE 50 Grams CHOPPED TOMATO 10 Grams MINT LEAVES 1 Tablespoon SALT 5 Grams WHOLE DRY SPICES 25 Grams CORIANDER 1 Pinch SAFFRON INSTRUCTIONS SOAK THE RICE IN WATER FOR ABOUT HALF HOUR, DRAIN THE RICE AND KEEP IT ASIDE. IN A THICK BOTTOM PAN POUR WATER AND OIL AND ADD THE DRAINED RICE, COOK UNTIL 75% DONE. STRAIN THE RICE AND SET ASIDE. FRY THE SLICED ONIONS UNTIL IT TURNS CRISPY AND GOLDEN BROWN. SET ASIDE. MIX THE CHOPPED MINT, GARAM MASALA POWDER AND HALF THE AMOUNT OF FRIED ONIONS IN A BOWL. HEAT SMALL AMOUNT OF OIL IN A DEEP PAN AND FRY THE GINGER GARLIC PASTE WITH THE ONION UNTIL FRAGRANT, ADD THE WHOLE DRY SPICES INTO THE MIX. POUR THE YOGURT MIXTURE COMPOSED OF CHOPPED TOMATO, SALT, CARDAMOM POWDER AND CORIANDER. TAKE THE RICE AND PUT HALF OF IT INTO THE PAN, THEN POUR THE HALF OF REMAINING MASALA MIXTURE ON THE RICE. PUT THE REMAINING RICE IN THE PAN, AND THE POUR THE REST OF THE MIXTURE, SPRINKLE IT WITH THE KEWARA ESSENCE AND THE SAFFRON WATER. POUR THE REMAINING OIL ON THE RICE, SPREADING IT EVENLY ALL OVER THE TOP AND COVER THE POT WITH ALUMINUM FOIL SEALING IT TIGHTLY WITH A LID. REMOVE THE FOIL AND USING A FORK, MIX THE RICE MAKING SURE THAT ALL THE FRAGRANCE AND YOGURT MIX ARE DISTRIBUTED WELL. GARNISH WITH THE REMAINING FRIED ONIONS AND SERVE.