Ingredients
|
Quantity
|
Long grain rice
|
1 ½ cups
|
Potatoes quartered- boiled
|
2
|
Capsicum cut into strips
|
2
|
Onions chopped into strips
|
2
|
Onions quartered
|
2
|
Tomatoes – chopped
|
2
|
Sliced mixed vegetables (French beans,
carrots, cauliflower, etc.)
|
1 cup
|
Ginger grated
|
1 tsp
|
Garlic grated
|
1 tsp
|
Curd
|
1 cup
|
Bay leaves
|
2
|
Cloves
|
2
|
1” cinnamon stick
|
1 piece
|
Cardamoms
|
2
|
Whole black pepper
|
4 to 5
|
Red chilli powder
|
1 tsp
|
Garam masala
|
1 tsp
|
Salt
|
to taste
|
Turmeric powder
|
¼ tsp
|
Asafoetida
|
2 to 3 pinches
|
Lemon juice
|
1 tbsp
|
Coriander chopped
|
1 tbsp
|
Cashews
|
10 to 15
|
Almonds sliced to flakes (optional)
|
10 to 12
|
Ghee
|
4 to 5 tbsp
|
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.
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 preheated oven at 130oC for 15-20
minutes. Break seal at the table to get the most out of the aroma.
Notes:
A handi is a round pot like vessel, with a neck narrower than the
base. It may be made of metal or in earthenware. It must be heatproof though.
If not available use a deep heavy saucepan.
For a stronger flavoured biryani, mix in some powdered mace, nutmeg
into rice before transferring to handi.
Prepare handi few hours ahead, and bake just before serving, to organize
your time better.