Dig in with your hands and just njoy
Recipe Serves 3 -4 people
Ingredients
For the Rice
1 glass rice
2 tbsp salt
Whole garam masala (2 cloves, 4 pepper corns,1/4 inch cinnamon, 1 black cardamon, 1/2 tsp shahzeera)
1 tbsp ghee
1/2 tsp vinegar or 1/2 lemon
4 glasses Water to boil the rice
For the masala
1/4 cup oil
2 medium sized onion sliced
4 floweret of cauliflower
1/4 cup peas (fresh or frozen)
1 carrot cut into cubes
1 big size potato cut into cubes
2 tsp ginger garlic paste
1tsp red chilly powder
1/4 tsp turmeric powder
1/2tsp coriander powder
3 tbsp yogurt
3 tbsp coriander leaves
2 green chillies
3 leaves of mint finely chopped
1 1/2 tsp salt
1/2 tsp garam masala powder
Whole garam masala (2 cloves, 4 pepper corns,1/4 inch cinnamon, 1 black cardamom,1/2tsp shahzeera)
Few strands of saffron powderd and soaked in 4 tbsp milk
1 small beetroot grated
1/4 cup milk
1tbsp ghee
Method:
STEP 1 : Prepare the rice:
Boil 4 glasses of water.Add whole garam masala & salt. When water come to a boil add in rice. Then add in vinegar & ghee. Cook till rice is partially cooked. Drain & keep aside
Tip:Rice will not break if vinegar is added during boiling
STEP 2: Fry the onions
This is the most important part in biryani. If you brown the onion too much, it will give a bitter taste to the entire dish. Heat oil in a pan. When hot add in sliced onion.Cook till light brown.Drain & remove on kitchen paper.
Tip:- Sprinkle 2 to 3 pinches of salt while frying for the crispier onions
STEP 3: Making the masala
Heat oil in a pan. Add in whole garam masala. When it crackles add in ginger garlic paste.Fry for few secs. Now add in all the veggies & turmeric, red chilly powder,coriander powder,garam masala powder & salt. Stir well. Cover & cook till vegetables are slightly cooked but crisp. Remove from the flame & add in curd & crushed onions.Mix well. Now add in chopped coriander , mint & green chillies. Keep aside.
STEP 4: Assembling
Take a heavy bottom deep pan. I used my futura Handi. Assemble by layering rice, masala then rice.
Now on side spread the saffron milk mixture and on the other side spread the grated beetroot.In the center put some fried onions. Lastly pour over the ghee on the rice evenly. Cover the lid with aluminium foil. Put the vessel on Dum on a low flame for 25 minutes. Served hot with raita,burhani.
