Biryani
INGREDIENTS
1 ½ cup basmati rice (soaked for at least 10 mins)
1 potato cubed (aloo)
1 carrot chopped (gajar)
¼ cup green peas or matar
1 medium onion sliced
1 tbsp ginger garlic paste
Handful mint leaves or pudina
Handful Coriander leaves (optional)
1 to 2 green chili (slit)
1 tbsp lemon juice (optional)
1 ½ to 2 tsp Biryani Masala Powder (adjust to suit your taste)
2 ½ cups water or thin coconut milk
2 to 3 tbsp Oil (or ghee)
10 fried cashews or fried capsicum for garnish (optional)
INSTRUCTIONS
1. Soak rice for at least 10 minutes. Drain the water and set aside.
2. Chop all the veggies and mint. Keep these aside as well.
3. Add oil to a pressure cooker or pot and heat it.
4. Next add spices and fry till you get a nice aroma for one to 2 minutes.
5. Fry onions and green chilies until golden.
6. Add ginger garlic paste and saute until the raw smell has gone off.
7. Next put in all chopped vegetables and fry for about 2 minutes.
8. Add mint leaves, biryani masala and saute again for 2 more minutes.
9. Measure and pour water or coconut milk. Add salt and lemon juice.
10. Stir well and taste the water. If needed add more salt.&
11. When the water begins to boil, add drained rice and mix
12. Close the lid and let the cooker whistle once on a low flame. If cooking in a pot, cook until the water is absorbed and the rice is cooked fully. Turn off the stove.
13. When the pressure goes down, open the lid and fluff up with a fork
14. Serve veg biryani with raita