Duck Curry -1 / 2kg
4 cups of rice
Tomatoes – 3 pic
Mint – 1 pack
Coriander head – 1 handful size
Chili Powder – 1/2 tbsp
Turmeric powder – 1/2 tbsp
Fermented yogurt – 1/4 cup
Coconut milk -2 cups
Roasted cashews -20 lentils
Water – 8 tbsp
Biryani leaf – 2
Peanut oil – as needed
Butter -a tablespoon
Lemon juice -1 tbsp
Ginger Garlic Paste -4 tbsp
-4 cups of water
First add green chillies, ginger, garlic paste, peeled cardamom and cloves and grind well.
Then the rice should be soaked.
Then wash the duck curry well, add distilled water, grind paste, mint and turmeric powder and soak well.
Then put the cooker in the oven and pour the required amount of oil in it and fry until golden brown with the biryani leaf and onion.
Then add the soaked duck charcoal and fry well till the color of the charcoal changes.
Then add tomato fermented curd, chilli powder and turmeric powder, stir well, add a little water and fry.
Then cover the cooker for a while, reduce the heat and simmer for ten minutes.
Then add coconut milk, add a little salt, stir and bring to a boil.
Once the spices start to boil, add the rice, 8 cups of water, a tablespoon of butter, cover the cooker and let it simmer for two whistles, then add the coriander head, cashews and a teaspoon of lemon juice.
Now do as the duck biryani ready said above and comment on how it tastes in the comment box below.
I am one of you …..
One reply on “Wow !!! Duck curry biryani in 10 minutes??”
Ya good taste