Biryani is loved by mostly one and all. It’s a very popular dish in the Indian sub continent. It is also prepared in other places like Afghanistan, Iran and many others. In south India we can call Hyderabad as the biryani capital and people relish this delicacy from far and wide. This recipe has its origin from the Mughal times and is still predominant. Biryani dominates the main course and its typically an extended version of the pulao or pilaf. Lot of spices and condiments are used and flavors are enhanced. We can make this dish at home by following the below given recipe meticulously and derive the same taste as we get in restaurants.

Ingredients

Basmati rice – 1 cup

Carrot – 1 no

Beans – 10 no’s

Cauliflower – 1 cup

Potato – 1 medium sized

Onion – 2 large no’s

Mint leaves – 1/4 cup

Coriander leaves – 1/4 cup

Green chilly – 2 no’s slit

Oil – 2 tbsp

Ghee – 1 tbsp

Curd – 3 tbsp

Turmeric powder – 1/2 tsp

Red chilly powder – 1 tsp

Coriander powder – 1/4 tsp

Garam masala or biryani masala – 1/2 tsp

Cloves – 4 no’s

Bay leaves – 2 no’s

Green cardamom – 3 no’s

Big cardamom – 1 no

Cinnamon – 1 inch stick

Star anise – 1 no

Black pepper – 1/2 tsp

Cumin seeds – 1/2 tsp (you may use shah jeera as well)

Salt – as per taste

Ginger garlic paste – 1 tsp

Saffron – a pinch soaked in 2 tsp of warm milk

Cashews – few fried in ghee

Water – as required

Chapati dough – for sealing the pot

Method

1. Wash and soak the basmati rice for at least half an hour. Once soaked well drain and keep the rice aside. In a big pot heat water approx 5 cups and add salt, cloves, cinnamon, cardamom, bay leaf, star anise and a tsp of ghee and allow it to boil. Once boiled well add rice and cook till it’s 80% done. Strain the rice and set aside. You may keep the whole spices or remove it. Set aside 1/4 cup of water from the rice strained.

2. Chop the vegetables and add it to a bowl. To this add ginger garlic paste, salt, turmeric powder, red chilly powder, coriander powder,garam masala, few mint leaves and coriander leaves , curd and slit green chilies and marinate well and set aside for half an hour.

3. Meanwhile in a pan add oil and fry sliced onions till crisp and set aside. Also fry few cashews and set aside. Soak saffron in warm milk and set aside.

4. In a pan heat ghee and add cumin seeds and pepper corns. Sauté well and add the marinated vegetables and cook till they are almost done. Do not over cook as they need to be cooked along with the rice as well.

5. Now in a heavy bottom pan apply ghee at the bottom and layer the vegetables. Then add rice on top and add coriander and mint leaves, fried onion, fried cashews, saffron milk and water from the rice which is cooked ( just 1/4 cup). This 1/4 cup water will allow the rice and vegetables to be cooked completely and not stick to the bottom. Once layered close the pot and seal it with dough.

6. Place a tawa and heat it for few minutes. Then lower the flame and place the sealed pot on top of the tawa and cook for 15-20 minutes. Remove the dough from the lid and gently mix the biryani. Serve hot with any raita of your choice.

Tips & tricks

1. Do not over cook the rice and vegetables as it has to cook in the later stage as well.

2. Soak the rice at least for 15 minutes. Also marinate vegetables for at least 30 minutes. You may do this over night as well and keep in fridge.

3. You may also avoid or add any other whole spice as per your likes and dislikes. Cook on slow flame at all times. Be gentle with the rice.