The name Biryani has been derived from the Persian word “Biryaan” that means fried or roasted. Sometimes, biryani is served along a gravy. This gravy differs from restaurant to restaurant and goes well with veg biryani and pulao as well.
Ingredients for Biryani:
2 Cups Basmati Rice
1 Cup Mixed Vegetable (Cauliflower, Potato, Carrot, Beans)
150 Grams Green Peas
3 Finely Sliced Onion
2 Finely Sliced Green Chilies
Salt according to taste
1 Tablespoon Red Chili Powder
2 Tablespoons Cinnamon (dalchini), Caraway Seeds (zeera)
4 Cloves (laung)
1/2 Tablespoon Black Pepper Powder
4 Chopped Tomatoes
1/2 Cup Curd
4 Tablespoons Vegetable Oil
1/2 Tablespoon Mustard Seeds
3 Tablespoons Dry Fruits (Kaju, Badam, Pista)
Method:
1. Wash rice well. Take 3-3/4 cup water and add a pinch of salt to it along with 2 tablespoon of dry fruits. Cook it in pressure cooker or microwave.
2. Finely chop the vegetables into long thin pieces and fry each one of them separately in oil including green peas.
3. In a pan add one tablespoon oil and heat it. Add Rai, green chilli, dalchini and jeera powder, laung, black pepper powder and stir for about half minute. Now add sliced onions and saute them for a minute, till they turn pink. Add salt, red chili powder and mix well.
4. Add tomatoes and fry till they are cooked properly. Take curd and make a fine paste. Add this paste to the mixture and stir well. Heat it for 10 seconds.
5. Add the fried vegetables and cooked rice to the above mixture and mix well.
Ingredients for Gravy:
3-4 Cloves (Laung)
1 Cardamom (Elachi)
1 Cinnamon (Dalchini)
2 Finely Chopped or Sliced Onions
1-1/2 Tablespoons Ginger-Green Chili-Garlic Paste
3-4 Small Tomatoes, leaving them whole
1 Tablespoon Red Chili Powder
1/4 Tablespoon Turmeric (Haldi) Powder and 1/2 tablespoon Coriander (Dhaniya) Powder
Pinch of Cumin (Jeera) Powder
Garam Masala Powder
Salt to taste
Few Curry Leaves (Kadi Patta)
2-3 Tablespoons Thick Coconut Milk
1-1/2 Tablespoons Oil
Chopped fresh Coriander (Dhaniya) leaves for garnish
Dry roast for 2 minutes and grind to a paste:
1 Tablespoon khus khus
3 Tablespoons Grated fresh Coconut
2-3 Cashew Nuts (Kaju)
Method:
1. In a pan heat oil, add laung, Dalchini and and saute for a few seconds. Add sliced onions and fry till transparent. Add green chili-garlic-ginger paste and saute for 2-3 minutes. Add Kadi Patta, Red chili powder, Haldi powder, Dhaniya powder, Jeera powder and combine. Add the quartered tomatoes and fry for 5 minutes.
2. Add the ground paste of Khus khus-coconut and cook for 5 minutes, stirring so that it does not stick to the pan.
3. Boil 2 cups of water and add salt to it, add it to the mixture. Let the gravy cooked till it thickens. Add thick Coconut Milk and Garam Masala and mix well. Turn off heat. Garnish with fresh finely chopped Coriander leaves and dry fruits.
4. Serve hot gravy with biryani.