Kesar Tulsi Pista Biryani is a delightful fusion of aromatic spices, fragrant saffron, and the nutty richness of pistachios, combined with the soothing essence of tulsi leaves. This dish originates from the Indian subcontinent, where biryani is a beloved staple known for its complex flavors and enticing aroma. The saffron, or ‘kesar’, imparts a golden hue and a subtle floral note, while the tulsi adds a refreshing twist. Pistachios provide a creamy texture and a hint of sweetness, balancing the spice blend perfectly. Loved for its rich taste and unique combination of ingredients, this biryani is not just a meal but an experience that brings warmth and comfort to any gathering.
Kesar Tulsi Pista Biryani
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Cook Time
45 mins
Chef's Pick
Fresh Every Time
Serving
4 Persons
Categories :
Ingredients
- Basmati Rice – 2 Cups
- Onion – 2 Piece
- Saffron – 1 Pinch
- Tulsi Leaves – 15 Piece
- Pistachios – 0.5 Cups
- Ghee – 2 Tbsp
- Cumin Seeds – 1 Tsp
- Ginger Garlic Paste – 2 Tbsp
- Green Chili – 2 Piece
- Salt – 1 Tsp
Nutrition
Per Serving
350 Kcal
Calories
12 Grams
Total Fat
4 Grams
Saturated Fat
10 Mg
Cholesterol
200 Mg
Sodium
50 Grams
Total Carbohydrates
2 Grams
Dietary Fiber
6 Grams
Protein
Directions
Step 1
Rinse the basmati rice under cold water until the water runs clear. Soak it in water for 30 minutes, then drain.
Step 2
Heat ghee in a large pot over medium heat.
Step 3
Add cumin seeds and let them splutter.
Step 4
Add sliced onions and sauté until golden brown. Stir in ginger garlic paste and green chilies, cooking for another 2 minutes.
Step 5
Add the drained rice to the pot, stirring gently to coat with the onion mixture. Cook for 2-3 minutes.
Step 6
Pour in 4 cups of water, add salt, and bring to a boil. Reduce heat, cover, and simmer until rice is cooked.
Step 7
Meanwhile, soak saffron in 2 tablespoons of warm milk. Once the rice is done, drizzle saffron milk over it.
Step 8
Garnish with tulsi leaves and pistachios before serving.
Step 9
Fluff the rice gently with a fork and serve hot.
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