I have adapted Swasthi’s recipe and changed the proportions of spices as we like our biriyani mildly spiced.
1 cup basmati rice
2 carrots peeled and cubed
2 potatoes peeled and cubed
2 baby corns chopped
1/4 cup green peas
1 cup thick curd
2 green chillies sliced
1 tablespoon finely chopped cilantro
1 tablespoon finely chopped mint leaves
10-12 cashews broken
1 teaspoon ginger-garlic paste
3 teaspoons biriyani masala
1 teaspoon turmeric powder
1 teaspoon chilli powder
1 bay leaf
2 green cardamoms
2 black cardamoms
1 teaspoon shai jeera
1 teaspoon cumin seeds
Slice the onions into thin vertical strips,mix with little corn flour and fry in a tava until it turns golden brown.Set aside
In the same tava fry the cashew pieces till golden brown.Set aside
Soak the basmati rice in water for 20 minutes,drain and pressure cook along with 1/4 teaspoon shai jeera,one clove and cardamom for just one whistle.The rice should be cooked only till 3/4th.
1.Heat a kadai,ad one teaspoon oil and saute all the spices till nice aroma come out.Add ginger garlic paste and saute till raw smell goes off.
2.Next add all the vegetables except peas and cook for 10 minutes.
3.Add the peas and saute for 3-5 minutes.
4.Add biriyani masal.turmeric and chilli powder.Mix well
5.Add curd,salt and mix well.Cover and cook till all the curd is absorbed by vegetables.
6.Now take a deep kadai and add cooked vegetable and rice layer by layer.Top with cashews,fried onions and close the lid.Put under dum by placing a heavy object on the lid,lower the flame and cook till the rice is completely done.
7.After rice is done,mix in the layer gently and serve hot
1.Saffron soaked in little milk is traditionally,but I did not add.
2.You can also add raisins along with cashews