Ingredients
onions – 200 gm
potatoes – 250 gm
carrot – 100 gm
french beans – 50 gm
peas – 100 gm
curd – 200 gm
ghee – 100 gm
4 bay leaves
green cardamoms – 8
cloves – 6
stick cinnamon – 5 cm
chilli powder – 2 tsp
salt to taste
kewra water – 4 tsp
basmati rice – 4 cups
ginger paste – 2 tsp
Pinch of saffron or
A few drops of saffron colour (optional)
Method:
Cut all the vegetables in small pieces. Beat the curd.
Heat half the ghee in a pressure cooker. Season with 2 bay leaves and half the whole garam masala. When these turn a shade darker, add the vegetables, curd, chilli powder, salt and 2 tsp. Kewra water. Stir fry for a minute. Cover and bring to full pressure. Simmer for 30 secons and take off fire. Let the cooker cool on its own.
Strain the stock. Discard the bay leaves and garam masala and keep the vegetables separate. Add enough water or vegetable stock to the strained stock to measure 6 cups.
Clean the rice with a wet cloth. Do not wash. Mix half the remaining ghee with the rice.
Fry the rice in the cooker alongwith the remaining bay leaves, garam masalas and ginger paste for 2-3 minutes.
Add the stock (heated), salt (be careful the vegetables are also salted), vegetables, Kewra water and a pinch of saffron or a few drops of saffron colour, if using.
Close cooker and bring to full pressure. Reduce heat and simmer for 3 minutes allow to cool naturally.
Stir biriani with a light hand before serving and serve with a raita.
