Recipe for Biryani

Answer 1

1-1/2 cups Long grain rice 2 Potatoes quartered boiled

2 Capsicums cut into strips

2 Onions chopped into strips

2 Onions quartered

1 tsp Ginger grated

2 Tomatoes Chopped

1 tsp Garlic grated

1 cup Curd

2 Bay leaves

2 Cloves

1" Cinnamon Stick

2 Cardamoms

4 or 5 Whole Black Peppers

1 tsp Red Chilli powder

1 tsp Garam Masala

1/4 tsp Turmeric powder

2 or 3 pinch Asafetida

Salt to taste

1 tbsp Lemon juice

1 tbsp Coriander (chopped)

10 to 15 Cashews 10 to 12 Almonds sliced to flakes (optional)

4-5 tbsp Ghee Directions A handi is a round pot like vessel, with a neck narrower than the base. It may be made of metal or in earthenware. It must be heatproof though. If not available use a deep heavy saucepan. # Wash and soak rice in salted water for 30 mins.

# Heat ghee in a heavy saucepan. Fry onion strips till crisp, brown, drain, keep aside.

# Fry cashews till light brown, drain, keep aside. Fry capsicums till tender, drain, keep aside.

# Meanwhile, heat 6 cups water in a large vessel.

# Add bay leaves, peppers, cloves, cinnamon, cardamoms, salt.

# When it comes to boil, drain and add rice. Bring to boil, cook for 8-9 minutes, till rice is just but not fully done.

# Drains in a large colander, spread in a big plate, cool. # Grind quartered onions, ginger, garlic to a paste.

# In hot ghee, add paste stir fry for 2-3 mins. Add all powdered masalas, tomatoes, mixed vegetables, stir, cook till fat separates.

# Beat curd, add stir till the boil resumes, cook for 2-3 mins. Add potatoes, stir, keep aside.

# TO FILL HANDI : grease an oven proof handi well on the inside. Place in half of rice, spread at the bottom. Top with half vegetables layer, spread over rice.

# Mix together fried onions, capsicums, cashews, sliced almond, coriander. Sprinkle half over vegetable layer. Sprinkle half lemon juice all over. Repeat rice to lemon juice layer by layer.

# Either cover with fitting lid, seat edges with chappati dough, or seat with a tightly packed foil sheet. Make a small slit for excess steam to escape.

# Bake in a preheated oven at 130 degrees for 15-20 mins.

# Break seal at the table to get the most out of the aroma.

# For a stronger flavored biryani, mix in some powdered mace, nutmeg into rice before transferring to handi.