Tempayy Biryani

Prep Time

15 mins

Cooking Time

20 mins

SERVES

4

FOR 200 GMS OF TEMPAYY

INGREDIENTS

QTY UNITS

Tempayy cubes

200 Gm

Turmeric powder

1/4 Tsp

Kashmiri chilli powder

02 Tsp

Ginger garlic paste

02 Tsp

Sliced onions

02 Nos

Tomato quarters

01 Nos

Shahi jeera

1/4 Tsp

Curd

1/2 Cup

Salt to taste

Green chillies

02 Nos

Lemon juice

01 Tsp

Soaked Basmati rice

200 Gm

Chopped coriander

02 Tsp

Chopped mint

02 Tsp

Ghee

03 Tsp

Saffron (optional)

Few strands

WHOLE GARAM MASALA

Cinnamon stick

1 Nos

Cardamom

5 Nos

Bay leaf

2 Nos

Cloves

5 Nos

Oil

3 Tbsp

Prep:

Tempayy

• Unbox Hello Tempayy natural cubes (OR) Hello Tempayy Tawa Masala cubes.
• Marinate the cubes with turmeric powder, Kashmiri chilli powder, ginger garlic paste, curd and salt. Skip step 2 and 3 if using marinated cubes.
• Place it in refrigerator for half an hour.

Other Prep

• Cut onions in slices and tomatoes in quarters.
• Chop fresh mint and coriander.

Cooking-

• Boil water for Rice and add ghee, salt, mint, bay leaf and coriander.
• Once the water comes to a boil, add rice.
• In another pan, heat oil and saute cinnamon stick, cardamom, cloves, green chilli, ginger garlic paste along with turmeric and chilli powder with some water mixed together. Cook for 1 min.
• Add sliced onions and fry till they turn golden brown.
• Add tomatoes and cook till the oil leaves the pan.
• Now add, marinated tempayy and cook till it starts to sizzle.
• Add lemon juice. Post that put a tawa underneath.
• Once the rice is 50 % cooked, pour it on top of the tempayy mixture.
• Add chopped mint, coriander and ghee.
• Cover with a lid and cook for 10 mins.
• Remove the lid and serve.

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