Karela & olive biryani


For Karela & Olive Biryani: 6 - 8 bitter gourds



1 cup rice

2 tbsp ginger - garlic paste

rose water

5 tbsp curd


1 tsp turmeric powder

1 tsp red chilli powder

1 tsp cumin seeds


1 bay leaf

whole spices

6 pappercorns

½ cup fried onions

fresh mint leaves

fresh coriander leaves

1 tsp rock salt

3 tbsp cream

1 tsp saffron

6 cashew nuts

8 green olives


¼ cup milk


1 Procedure to make Karela and olive biryani: Peel off the skin of bitter gourd, extract seeds from it and add the bitter gourd in a bowl.

2 To the bitter gourd add salt, water and let it soak.

3 In another bowl add rice, water and let it soak.

4 In a bowl add ginger - garlic paste, rose water and curd.

5Add salt, turmeric powder, red chilli powder, cumin seeds and ghee.

6 In a pan add water, salt, ghee, bay leaf, green cardamoms, cloves, black peppercorns and let it boil.

7 Add turmeric powder to the bitter gourd.

8 To the paste add fried onions, mint leaves, fresh coriander leaves and mix it.

9 In a bowl add ginger - garlic paste, rock salt, ghee, milk and mix it.

10 Dip the bitter gourd in the marination.

11 In a small bowl add saffron strands, warm water and mix it.

12 Boil cashew nuts and finely chop it.

13 Finely chop the green olives, add red chilli powder and mix it.

14 Stuff the Karela with olive mixture and marinate it in the second marination.

15 In a pan add ghee and let it heat.

16 Add soaked rice to the boiling water.

17 In the pan add stuffed karela, fried onions and olives.

18 Add milk to rice and stir it.

19 Strain the rice and layer it over the olives, ghee, soaked saffron strands, fresh coriander leaves, mint leaves, fried onions and rock salt.

20 Cover the edges of pan with dough and cover the pan with the lid.

21 Over the lid add heated charcoal and place the pan on the sigdi to cook for 22 - 25 minutes.

22 To garnish add fresh onions, mint leaves, roasted bitter gourd skin, coriander leaves and Karela & olive biryani is ready to serve.