Beruflich Dokumente
Kultur Dokumente
ingredients
1 1/2 cups long grain rice
2 potatoes quartered boiled
2 capsicums cut into strips
2 onions chopped into strips
2 onions quartered
1 tsp ginger grated
2 tomatoes chopped
1 tsp garlic grated
1 cup curd
2 bay leaves
2 cloves
1 inch (2.5 cm) cinnamon stick
2 cardamoms
4 or 5 whole black peppers
1 tsp red chilli powder
1 tsp garam masala
1/4 tsp turmeric powder
2 or 3 pinch asafetida
salt to taste
1 tbsp lemon juice
1 tbsp coriander chopped
10 to 15 cashews
10 to 12 almonds sliced to flakes (optional)
4 - 5 tbsp kisan ghee
method
1. Wash and soak rice in salted water for 30 mins.
2. Heat ghee in a heavy saucepan. Fry onion strips till crisp, brown, drain, keep aside.
8. Bring to boil, cook for 8 9 minutes, till rice is just but not fully done.
12. Add all powdered masalas, tomatoes, mixed vegetables, stir, cook till fat separates.
13. Beat curd, add stir till the boil resumes, cook for 2 3 mins.
to fill handi
1. grease an oven proof handi well on the inside.
5. Sprinkle half over vegetable layer. Sprinkle half lemon juice all over.
7. Either covers with fitting lid, seat edges with chappati dough, or seat op with a tightly
packed foil sheet.
8. Make a small slit for excess steam to escape.
10. Break seal at the table to get the most out of the aroma.
11. A handi is a round pot like vessel, with a neck narrower than the base.
13. For a stronger flavored biryani, mix in some powdered mace, nutmeg into rice before
transferring to handi.
14. Prepare handi few hours ahead, and bake just before serving, to organize your time
better.
serving amount
8 servings