Authentic Recipes

Preparation Time :15-20 mins
Cooking Time :30-35 mins
Servings : 2


Ingredients:
Rice soaked - 1 1/2 cups
Green capsicum 1/2 inch cubes - 1 medium
Carrot 1/2 inch cubes - 1 medium
Potatoes 1/2 inch cubes - 2 medium
Cauliflower small florets - 6
Green peas - 1/4 cup
Oil - 10 tablespoons
Onions chopped - 2 medium
Curry leaves - 10-12
Green chillies slit - 4
Tomato 1/2 inch cubes - 1 medium
Salt - to taste
Fresh mint leaves chopped - 1 tablespoon
Fresh coriander leaves chopped - 1 tablespoon
Lemon juice - 1 tablespoon

FOR MASALA PASTE:
Garlicchopped - 10-12 cloves
Coconut scraped - 1/4 cup
Whole dry red chilli - 4
Coriander seeds - 2 tablespoons
Cumin seeds - 1 teaspoon
Poppy seeds (khuskhus/posto) - 1 tablespoon
Fennel seeds (saunf) - 2 tablespoons

FOR GARAM MASALA:
Cinnamon - 1/2 inch stick
Cloves - 2
Green cardamoms - 2
Mace - 2 blades
Star anise - 1
Black peppercorns - 10-12
Nutmeg powder - a small pinch


Method:

• Heat four tablespoons oil and fry all the masala ingredients till light brown.
• Cool and grind to a smooth paste with little water.
• Dry roast all the ingredients for garam masala for two to three minutes and pound into a coarse powder.
• Heat the remaining oil and fry the onions till golden brown. Add curry leaves, green chillies and masala paste.
• Fry till oil separates. Add the chopped tomatoes and cook on high heat till the moisture evaporates.
• Add all the vegetables and stir. Cook for a couple of minutes on high heat, drain the rice well and add to the vegetable mixture.
•  Add salt to taste. Add three and a half cups of hot water and stir.
• Bring to boil on high heat, then reduce to medium heat.
•  Cover and cook, stirring once in a while till almost done.
• Sprinkle mint leaves, coriander leaves, garam masala powder, lemon juice, stir well and cover with a tight lid.
• Keep on hot charcoal for about ten minutes. Open when ready to serve.

Recipe Tip:
Traditionally Jeeraga Samba rice is used to make this biryani. But you can also use any other biryani rice.