Ingrdients of Mogal biryani

Soaked and fried Basmati rice - 2 cups
poppy seeds - 1/4 cup
curd - 2 cups
almond - 10
cashew nuts - 10
aniseed - 1 tspn
cardamom - 4
cinnamon -4
clove - 4
coriander seed - 2 tspn
ginger garlic paste - 2 tspn
oil - as required
butter - as required
salt - as required

Methods of Mogal biryani

Grind poppy seed, almond, cashew and coriander seed. Heat pan with oil. Add aniseed, bay leaf, masala paste and well saute. Then add curd and salt. Boiled well.

Take another pan. Heat pan with oil add cardamom, clove and cinnamon saute well. Add 4 cup of water and add 2 cup of rice. Boiled the rice.

Take one big plate spread butter evenly. Put boiled rice in the plate. Spread the curd masala over the boiled rice. Keep this in oven 180'c for 20 minutes.

Yummy Mogal biryani is ready to serve with chicken fry or any non vegeterian dish.