HANDI BIRYANI

INGREDIENTS:

  1.1 Cup Long Grain Rice.

  2.2 Capsicum Cut into Strips.

  3.2 Onions Cut into Strips.

  4.2 Tomatoes Chopped.

  5.1 Cup Mixed Vegetables Slices.(French Beans,Carrots,Cauliflower,Peas etc)

  6.2 Potatoes Quartered Boiled.

  7.2 Onions Quartered for Grinding.

  8.1Tsp Ginger.

  9.1 Tsp Garlic.

10.2 Tbsp Lemon Juice.

11.1 Tbsp Chopped Coriander Leaves.

12.1 Cup Curd.

13. Water.

MASALA REQUIRED:

  1.2 Bay Leaves.
  2.2 Cloves.
  3.1 Inch Cinnamon Stick.
  4.2 Cardamoms.
  5.1 Tsp Pepper.
  6.1 Tsp Cumin Seeds.
  7.1Tsp Red Chilli Powder.
  8.1 Tsp Garam Masala.
  9.1 Tsp Turmeric Powder.
10.2-3 pinches of Asafoetida.
11.10-15 Cashews.
12.10-15 Almonds. (sliced to flakes)
13.4-5 Tbsp Ghee.
14 Salt to Taste.

METHOD:

  1.Wash & Soak Rice in Salted water for 30 minutes.
  2.Heat Ghee in a Heavy Sauce Pan.
  3.Fry Onion Strips till Crisp,Brown & Dry. Keep it aside.
  4. Fry Cashews & Almonds till light brown.Keep it aside.
  5.Fry Capsicum strips till tender & keep it aside.
  6.Heat 6 Cups of Water in Thick Bottomed Large Vessel.
  7.Add Bay Leaves,Pepper,Cloves,Cinnamon,Cardamoms & Salt.
  8.When it starts boiling nicely,drain & add Rice.
  Bring to boil & cook for 8-9 minutes,Till Rice is just soft & not fully done.
  9.Drain in a Large Colander,Spread in a big plate,Cool.
10.Grind quartered Onions,Ginger & Garlic to a paste.
11.In Hot Ghee ,Fry the paste for 3-4 minutes.
12.Add all Powdered Masalas,Tomatoes,Mixed Vegetables,Stir nicely & Cook till it separates from  the Oil.
13.Beat Curd,Add it to the above mixture,stir till the boil resumes & cook for 3-4 minutes.
14.Add quartered boiled Potatoes & keep it aside,

TO FILL HANDI:

  1.Grease an Oven Proof  Handi.
  2.Place in Half of Rice,Spread at the Bottom.
  3.Top with Mixed Vegetables Layer,Spread over the Rice.
  4.Mix together Fried Onions,Capsicums,Cashews,Almonds & Coriander.
  5.Sprinkle half over the Vegetable Layer.
  6.Sprinkle Half lemon Juice all over.
  7.Repeat Rice To Lemon Juice Layer by Layer.
  8.Either Cover with Fitting Lid,Seal edges with Chapati Dough OR Seal Top with a tightly packed      Foil Sheet.
  9.Make a Small Slit for Excess Steam to Escape.
10.Bake in Preheated Oven at 130oC for 15-20 minutes.
11.Break Seal at the Table to get best of Aroma.

PS: FOR STRONGER FLAVOURED BIRYANI ADD NUTMEG POWDER ALONG WITH THE RICE.
BEST SERVE WHEN ITS FRESH & PIPING HOT