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Ingredients
1 1/2 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 (frenchbeans, carrots, cauliflower, etc.)
1 tsp. ginger grated
1 tsp. garlic grated
1 cup curd
2 bay leaves
2 cloves
1 cinnamon stick
2 cardamoms
4-5 whole black peppers
1 tsp. red chilli powder
1 tsp. garam masala
salt to taste
1/4 tsp. turmeric powder
2-3 pinches asafoetida
1 tbsp. lemon juice
1 tbsp. coriander chopped
10-15 cashews
10-12 almonds sliced to flakes (optional)
4-5 tbsp. ghee
Method
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Wash and soak rice in salted water for 30 minutes.
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Heat ghee in a heavy saucepan.
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Fry onionstrips till crisp, brown, drain, keep aside.
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Fry cashews till light brown, drain, keep aside.
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Fry capsicums till tender, drain, keep aside.
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Meanwhile, heat 6 cups water in a large vessel.
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Add bay leaves, peppers, cloves, cinnamon, cardamoms, salt.
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When it comes to boil, drain and add rice.
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Bring to boil, cook for 8-9 minutes, till rice is just but not fully done.
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Drain in a large colander, spread in a big plate, cool.
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Grind quartered onions, ginger, garlic to a paste.
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In hot ghee, add paste stirfry for 2-3 minutes.
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Add all powdered masalas, tomatoes, mixed vegetables, stir, cook till fat separates.
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Beat curd, add, stir till the boil resumes, cook 2-3 minutes.
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Add potatoes, stir, keep aside.
To fill handi:
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Grease an oven proof handi well on the inside.
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Place in half of rice, spread at the bottom.
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Top with half vegetables layer, spread over rice.
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Mix together fried onions, capsicums, cashews, sliced almonds, coriander.
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Sprinkle half over vegetable layer.
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Sprinkle half lemon juice all over.
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Repeat rice to lemon juice layer by layer.
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Either cover with fitting lid, seal edges with chapati dough, or Seal top with a tightly packed foil sheet.
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Make a small slit for excess steam to escape.
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Bake in a preheated oven at 130 o C for 15-20 minutes.
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Break seal at the table to get the most out of the aroma.
Notes:
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A handi is a round potlike 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.
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For a stronger flavoured biryani, mix in some powdered mace, nutmeg into rice before transferring to handi.
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Prepare handi few hours ahead, and bake just before serving, to organise your time better.
Making time: 1 hour
Makes: 8 servings
Shelflife: Best fresh and piping hot
Source: bawarchi.com
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