naidufoodrecipes: Handi Biryani



Monday, February 13, 2012

Handi Biryani



Ingredients


  1. 1 1/2 cups long grain rice
  2. 2 potatoes quartered boiled
  3. 2 capsicums cut into strips
  4. 2 onions chopped into strips
  5. 2 onions quartered
  6. 2 tomatoes chopped
  7. 1 cup slices mixed vegetables(french beans, carrots, cauliflower)
  8. 1 tsp. ginger grated
  9. 1 tsp. garlic grated
  10. 1 cup curd
  11. 2 bay leaves
  12. 2 cloves
  13. 2 cardamomst
  14. 4-5 whole black peppers
  15. 1 tsp. red chilli powder
  16. 1 tsp. garam masala
  17. salt to taste
  18. 1/4 tsp. turmeric powder
  19. 2-3 pinches asafoetida
  20. 1 tbsp. lemon juice
  21. 1 tbsp. coriander chopped
  22. 10-15 cashews
  23. 10-12 almonds sliced to flakes (optional)
  24. 4-5 tbsp. ghee
  25. 1" cinnamon stick

Method


Wash and soak rice in salted water for 30 minutes. 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.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 minutes. Add all powdered masalas, tomatoes,
mixed vegetables, stir, cook till fat separates.
Beat curd, add, stir till the boil resumes, cook 2-3 minutes. Add potatoes, stir, keep aside


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