Saffron provides an attractive orangish hue to the biryani. It also provides a delicate taste, that makes the biryani even more mouth watering. Many people use yellow coloration in place of saffron on the other hand I very recommend making use of saffron.Now include the marinated meat to the rest of the onions in the strain cooker. Mix it well. Inc
Lay bay leaves in a single layer to go over the bottom with the pan. These will impart an aroma and supply buffer from burning.Then close the lid and retain the valve in sealing manner. Choose pressure cook method and set to significant strain for five minutes.Saffron: Saffron adds that final contact of class and golden hue, just make sure to bloom
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