Biryaani

Prep time : 15 mins

Cook time : 40 mins

  

I love rice from my childhood, in any form rather it would be Chinese, North Indian,South Indian, boiled, fried. Whatever the style it is, I happily gulp them in one go. My mom used to taunt me that you should be born in South Indian family,because their staple food is rice and my brother always tease me on this talk, that we have found you near garbage,may be you were really born in South Indian family. I starts crying whenever he says this but Now when I have grown up, I realized we were creating memories. Fights with siblings are cherished moments. Now coming to the recipe.

Ingredients

Ginger garlic paste - 2 tbsp

Turmeric powder - ¼ tsp

Red chilly powder - 1 tbsp

Coriander powder - 1 tsp

Garam masala - 2 tbsp

Cashew nuts - 2 tbsp

Raisins - 1 tbsp

Green chilly - 2 (sliced lengthwise)

Saffron 1/4 tsp

Salt - 1.5 tsp

Oil - 4 tbsp

Veggies

Potato - 1 (peel,cut into 1 inch thin pieces,boil)

Carrot - 1 (cut into 1 inch thin pieces)

Capsicum - 1 (cut into 1 inch thin pieces)

Carrot - 1 (cut into 1 inch thin pieces)

Beans - 10-12 (cut into 1 inch pieces)

Cauliflower florets - 1 cup

Fistful of green peas(boiled)

Green coriander - 2 tbsp (finely chopped)

Dry spices

Cumin seeds - ½ tsp

Cinnamon - ½ inch piece

Black cardamom - 2

Nutmeg (jaifal) - 2 pinch

Bay leaf - 1

Clove - 4-5

Green cardamom - 3

Black pepper - 8-10

Cooking rice

Rice - 1 ½ cup

Cumin seeds- ¼ tsp

Oil - 1 tsp

Salt - 1 tbsp

Instructions

1.     Soak rice for at least 10 minutes in water and drain the water and set aside. Heat the oil in the pan and add cumin seeds. When they starts crackling add the rice + salt + 3 cups of water to boil it.

2.     Meanwhile the rice boils take another pan.Add all the dry spices with oil and fry till you get a nice aroma for one to 2 minutes.

3.     In the same pan, add ginger garlic paste + onions and fry till the raw smell goes off.

4.     Add carrot,beans cauliflower first to cook them more and then add capsicum,potatoes and peas.Saute all the vegetables till they get properly cooked.

5.     While vegetables getting cooked add turmeric powder + red chilly powder + coriander powder + garam masala + green chillies + salt.

6.     Roast the masala few minutes and while doing all this the rice also has cooked.

7.     Take one big and heavy utensil, add 1 tsp ghee and layer half of the rice. Now layer the prepared vegetables on top of the rice and spread it evenly. Layer rest of the rice on top the vegetables and spread them evenly. Sprinkle cashew nuts and raisins on surface of the rice, add green coriander.Pour 4 tbsp melted ghee from top.

8.     Soak saffron in 2 tsp water and sprinkle it on top of the rice. Now cover the biryani tightly and properly and pressurize it for 15 minutes.You can even use a foil to seal the utensil.

9.     Open the lid of utensil and mix all ingredients nicely. Hot and tasty veg biryani is ready. Serve biryani with curd, chutney or raita.

Suggestion:

1.     If you prefer eating onions, then take 2 onions chopped thinly and fry them as well. Layer the onions on top of the rice. Rests repeat the same procedure. Mix all ingredients and veg biryani is ready.

2.     If your rice becomes mushy, reduce the qty of water the next time you cook.