Month: October 2018

This is a simple Biryani which in ready in just half an hour. Best enjoyed with a mixed Vegetable Raita and Papad, it can also be relished as is because of the fragrance of the Basmathi rice and the aroma of the spices used. My favourite when I have to rustle up a quick meal.

Ingredients :

• 250 gms Basmathi rice
• 350 ml of water
• 9 cloves garlic
• 2 inch piece of ginger
• 2 green chillies chopped fine
• A small bunch of coriander leaves 3 medium sized onions roughly chopped
• 1 large onion finely sliced
• 3 large tomatoes chopped fine
• 1 tsp Chilly powder
• 2 tbsps Coriander powder
• 1/3 tsp Turmeric powder
• 2 inch piece of Cinnamon
• 7 Cloves
• 2 Star fennel
• 7 Cardamom
• 1 Bay leaf
• 1/4 tsp Shah jeera
• 7 Pepper corns
• 2 tbsps Ghee/clarified butter
• 5 tbsps oil
• Salt

Method :

Wash and soak the Basmathi rice for about twenty minutes. Meanwhile, grind the roughly chopped onions, green chillies, garlic, ginger and coriander leaves to a smooth paste. Drain the Rice. Heat the ghee and oil mixture in a pan. Drop in the Shah jeera, Cinnamon, Cloves, Cardamom, Bay leaf, Pepper corns and Star fennel. Allow them to splutter. Drop in the sliced onions and roast till golden brown. Add the Chilly, Turmeric and Coriander powders. Toss. Add the ground paste and roast on a gentle flame till the raw aroma goes away. Drop in the tomatoes and salt. Roast till mushy. Add the rice and 350 ml of water. After it starts boiling cover and cook on a gentle flame. It is done in ten minutes. Serve with a Raita.