Ingredients:
1 cup Refined Flour
1 cup Almonds, blanched, peeled and dried
½ cup Sugar, powdered
1 teaspoon Cardamom Powder
Milk as required
¼ cup Honey
2 tablespoons chopped nuts (Almonds, Cashew nuts)
Directions:
Preheat the oven to 350°F.
Grind the dried almonds to a fine powder in a mixer.
In a bowl, add flour, almond powder, sugar, cardamom, and saffron. Mix the dry ingredients well.
Combine and knead them into a dough using milk.
Divide the dough into small balls and make small puris using a rolling pin.
Fold the puri in half and then another half, forming a triangular shape. Roll it out evenly, securing the edges.
Place them on a greased baking tray.
Bake the puris in the oven for 10-12 minutes. Remove and transfer to serving tray.
Drizzle a little honey on it, sprinkle chopped nuts, and serve hot.
This impressive dish does require a little extra effort that a normal curry but all it needs to go with it is a simple raita and if you can then a green or salad on the side but anything more would detract from the biryani. I like to use a few different types of mushroom so that there are different textures as well as flavours, choose those you like and if your budget allows, buy a few wild, special mushrooms, if not stick to shiitake, oyster and large chestnut mushrooms. Balance the flavour of your sauce using the cream or tomato puree and season knowing that the rice is barely seasoned.
