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Articles: Recipes | Biryani
- Mrs. vimala mudigonda
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| Basmati rice 1 cup (fine variety)
Salt 2 tsp
Green cardimoms 4
Masala leaf 1
Lemon ½
Oil and ghee 5tbsp
French beans 5 chopped finely
Boiled peas ½ cup
Carrot 3 (peeled & diced)
Oil 3tsp
Curd 4tsp
Garam masala ½tsp
Gingerpaste ½tsp
Red chilli powder ½tsp
Salt ¾ tsp
KHOYA ½cup(50gm)-optional
Almonds 10(soaked and cut in lengthwise)
Onion 2 fried
Milk 1tsp
Saffron 1pinch
Cashewnuts 12-14
METHOD ;-
Dissolve saffron in 1 tsp water.
Soak rice for 15 minutes after washing.
Boil 6 cups of water in a well thick bottomed vessel.
Add cardamoms, biryanileaf, salt lemon juice and oil.
Add drained rice to it. Mix well.
Let the rice cook (¾). Keep aside with tight lid.
Heat oil add vegetables and chlli powder, garam masala and salt.
Add ginger paste and curd, fry for 3-4 minutes.
Add (if you use) khoya, almonds, fry for 1 minute.
Heat oil or ghee.
Place one layer rice(cooked3/4)and sprinkle saffron water.
Add 2nd layer with vegetables and onion.
Arrange 2nd rice layer over vegetables, repeat the vegetable layer and saffron water and onion.
Cook further 4 minutes to get good result.
Garnish with coriander and serve hot. Enjoy!
Variation: Instead of cooking (last step) on stove, keep in the oven till it is done.
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