HANDI BIRYANI

Handi Biryani is a delicious rice recipe cooked in a traditional style.

Preparation Time: 40 - 45 mins

Cooking Time: 35 - 40 mins

Serves: 4

INGREDIENTS:

·         1 ½ cup Basmati Rice

·         ½ cup Cauliflower

·         ½ cup Green Peas

·         ½ cup Green Beans (chopped into small pieces)

·         2 Capsicum (chopped)

·         2 Potatoes (boiled)

·         1 Carrot (chopped)

·         2 Onion (sliced)

·         2 Onion (chopped)

·         2 Tomatoes (chopped)

·         1 cup Yogurt (blended)

·         ½ tsp Cumin Seeds

·         1 stick Cinnamon (Dalchini)

·         2 Cloves

·         2 Bay Leaves

·         2-3 Green Cardamoms

·         1 Black Cardamom

·         ½ tsp Turmeric Powder

·         4 Whole Black Peppers

·         1 tsp Ginger Paste

·         1 tsp Garlic Paste

·         One pinch Hing

·         1 tbsp Coriander Leaves

·         1 tbsp Lemon Juice

·         4 tbsp Ghee / oil

·         Salt to taste

METHOD:

·         Wash and soak rice in sufficient water for about twenty minutes. Drain.

·         Boil drained rice in four cups of salted boiling water with green cardamoms, black cardamom, whole black pepper, cloves, cinnamon and bay leaf, until three-fourth done.

·         Drain excess water and keep aside.

·         Mix all the vegetables (except potato) and boil in three cups of salted water till three-fourth done.

·         Heat sufficient oil in a kadai and deep-fry the sliced onions till golden brown.

·         Drain and keep aside.

·         Heat two tablespoons of oil in a thick-bottomed pan.

·         Add cumin seeds.

·         When they begin to change colour, add chopped onions and cook until golden brown.

·         Add ginger, garlic paste.

·         Add coriander powder, turmeric powder, yogurt and mix well.

·         Add chopped tomatoes and cook on a medium heat till fat leaves the masala.

·         Add boiled vegetables, potatoes and salt mix well.

·         Preheat oven to 275°C.

·         Take a handi, arrange alternate layers of cooked vegetables, rice and lemon juice.

·         Make sure that you end with the rice layer topped with lemon juice.

·         Cover and seal with aluminum foil or roti dough.

·         Cook in the preheated oven, for ten minutes at 275°C.

·         Reduce temperature to 225°C and cook for another ten minutes.

·         Alternately keep the handi on a tawa and cook on low heat for fifteen minutes.