Saturday, December 16, 2017
Gateway to Sikhism
Handi Biryani


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


  1. Wash and soak rice in salted water for 30 minutes.

  2. Heat ghee in a heavy saucepan.

  3. Fry onionstrips till crisp, brown, drain, keep aside.

  4. Fry cashews till light brown, drain, keep aside.

  5. Fry capsicums till tender, drain, keep aside.

  6. Meanwhile, heat 6 cups water in a large vessel.

  7. Add bay leaves, peppers, cloves, cinnamon, cardamoms, salt.

  8. When it comes to boil, drain and add rice.

  9. Bring to boil, cook for 8-9 minutes, till rice is just but not fully done.

  10. Drain in a large colander, spread in a big plate, cool.

  11. Grind quartered onions, ginger, garlic to a paste.

  12. In hot ghee, add paste stirfry for 2-3 minutes.

  13. Add all powdered masalas, tomatoes, mixed vegetables, stir, cook till fat separates.

  14. Beat curd, add, stir till the boil resumes, cook 2-3 minutes.

  15. Add potatoes, stir, keep aside.

To fill handi:

  1. Grease an oven proof handi well on the inside.

  2. Place in half of rice, spread at the bottom.

  3. Top with half vegetables layer, spread over rice.

  4. Mix together fried onions, capsicums, cashews, sliced almonds, coriander.

  5. Sprinkle half over vegetable layer.

  6. Sprinkle half lemon juice all over.

  7. Repeat rice to lemon juice layer by layer.

  8. Either cover with fitting lid, seal edges with chapati dough, or Seal top with a tightly packed foil sheet.

  9. Make a small slit for excess steam to escape.

  10. Bake in a preheated oven at 130 o C for 15-20 minutes.

  11. Break seal at the table to get the most out of the aroma.


  1. 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.

  2. For a stronger flavoured biryani, mix in some powdered mace, nutmeg into rice before transferring to handi.

  3. 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: will strive to be most comprehensive directory of Historical Gurudwaras and Non Historical Gurudwaras around the world.

The etymology of the term 'gurdwara' is from the words 'Gur (ਗੁਰ)' (a reference to the Sikh Gurus) and 'Dwara (ਦੁਆਰਾ)' (gateway in Gurmukhi), together meaning 'the gateway through which the Guru could be reached'. Thereafter, all Sikh places of worship came to be known as gurdwaras. brings to you a unique and comprehensive approach to explore and experience the word of God. It has the Sri Guru Granth Sahib Ji, Amrit Kirtan Gutka, Bhai Gurdaas Vaaran, Sri Dasam Granth Sahib and Kabit Bhai Gurdas . You can explore these scriptures page by page, by chapter index or search for a keyword. The Reference section includes Mahankosh, Guru Granth Kosh,and exegesis like Faridkot Teeka, Guru Granth Darpan and lot more.
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