About the Recipe
Biryani rice is mixed rice dish eaten in many countries with different styles. It is made with spices, rice, vegetables, or meat. This flavorful Indian style biryani rice dish is easy to cook, and is great for vegetarian or non-vegetarian meals.
Ingredients
1.5 cups - long grain rice
2 - potatoes, quartered boiled
2 - capsicums, cut into strips
2 - onions, chopped into strips
2 - onions, quartered
2 - tomatoes, chopped
1 cup - slices mixed vegetables, French beans, carrots, cauliflower.
1 tsp - ginger, grated
1 tsp - garlic, grated
1 cup - curd
2 - bay leaves
2 - cloves
1 inch - cinnamon stick
2 - cardamoms
5 - whole black peppers
1 tsp - red chilli powder
1 tsp - garam masala
1/4 tsp - turmeric powder
3 pinches - asafoetida
1 tbsp - lemon juice
1 tbsp - coriander chopped
15 - cashews
10 to 12 - almonds sliced to flakes
5 tbsp - ghee
salt to taste.
Preparation
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 mins, till rice is just but not fully done.
Drain 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 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 almonds, 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, seal edges with chapati dough or seal top with a tightly packed foil sheet.
Make a small slit for excess steam to escape.
Bake in a pre-heated oven at 130 C for 15-20 mins.
Break seal at the table and serve.