Ingredients :
For masala:-
- Carrot 2 (150g)
- Potato 2 (150g)
- Beans 15 (150g)
- Green piece 1/4 cup (50g)
- Onion 3 large (500g)
- Ginger 2" piece (15g)
- Garlic 30g
- Green chilli 4
- Chilli powder 3/4 tsp
- Garam masala 1/2 tsp
- Turmeric powder 1/2 tsp
- Curd 1/2 cup
- Fresh coriander leaves
- Fresh mint leaves
- Jeerakasala rice 500g
- Whole spices (cardamom 4, cinnamon 2 inch stick, annie seed 1, mace 1, bay leaf 1)
- Rinse and soak the rice for 30 minutes
- Slice onion and deep fry until golden. Then remove from oil and keep aside
- Cut vegetables into large pieces
- Heat up 1/4 cup oil (in which onion was fried) in a heavy bottomed vessel
- Add the veggies and stir on high flame for 5 minutes
- Add the powdered spices, crushed ginger-garlic- green chilli, coriander leaves, mint leaves and3/4 portion of fried onion.
- Stir and cook for 1 minute
- Add beaten curd and stir till the oil separates.
- Add 1/2 cup of hot water
- Cover and cook for 5 minutes.
- Turn off the gas and keep aside
- After 30 minutes of soaking, add the rice to boiling water in which whole spices and salt were added.
- Boil the rice for 5 minutes (until 75% is cooked)
- Mix1/2 tsp of turmeric powder in 1/4 cup of milk and keep aside
- Layer 1/2 portion of rice over the vegetable masala
- Add some garam masala, fried onion, coriander leaves , mint leaves and 2 tbs of milk+ turmeric mixture.
- Layer the remaining rice
- Add 3 tbs of ghee
- Repeat layering with garam masala, fried onion, milk - turmeric mixture, coriander leaves and mint leaves
- Add 1/2 cup of rice cooked water
- Cover the pot with an aluminum foil
- Cover with a tight lid
- Cook on low flame for 20 minutes
- Open the pot after 10 minutes of rest'
- Serve this delicious biryani with raita and pickle.
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