Ingredients
2 cups rice
2 small(1 large) chopped potatoes(large chunks will be good)
3/4th cup chopped beans,carrots and peas
coriander and mint leaves- 1 small bunch each
1/2 cup shredded coconut(you can use fresh or dry)
3 tbsp curd
chillipowder
little bit turmeric powder
salt
coriander powder
cumin powder
garam masala powder
2 inch cinnamon sticks 4
cloves 2
ginger garlic paste 1-2tbsp
onions chopped 1-2cups
chillies (large) 3
cardmoms(crushed)(optional) 2
pepper powder(optional) 1 tsp
fennel seeds 2tsp
Bay leaves 3 big ones
cumin seeds or shahi jeera 1 tsp
Preparation
Soak rice in water for about 30 minutes.
heat pan add oil once it is hot add in cinnamon sticks and cloves.
Add onions fry them till they are translucent.
Add ginger garlic paste saute it to get the raw smell out.
Add potatoes and beans first as they need little time to get cooked.once they are 50% done add all other vegetables.Add mint,coriander and chillies.
Saute them until vegetables are 70%-80% done.Add some salt and tumeric powder saute it.
Add grated coconut.Saute it.
Add chillipowder,saute it.
Add coriander ,cumin and garam masala powder.Saute it.
Add curd or plain yogurt.Mix well
Drain out water from rice.
Mix all the above mixture with rice gently.Add 11/2cup water to1 cup of rice.Add bay leaf,little pepper powder,cardamoms,fennel seeds and cumin seeds to the rice.
Cook it on medium until water is evaporated then sim it until rice is completely done.
Instead of coriander,cumin,garam masala powder you can use biryani masala powder.That makes it even more tastier.
You can make your biryani even more flavorful by adding big chunks of capsicum but don't forget to add them to the pan first before you could add any thing to the pan, when the oil is hot.
If you want to add mushrooms then slice them (make big slices) add them to boiling water and immediately turn off the flame keep it in the water with lid on the bowl for couple of minutes and take out the mushrooms and add them along with other vegetables to the biryani.Do use the remaining water to cook rice later.
2 cups rice
2 small(1 large) chopped potatoes(large chunks will be good)
3/4th cup chopped beans,carrots and peas
coriander and mint leaves- 1 small bunch each
1/2 cup shredded coconut(you can use fresh or dry)
3 tbsp curd
chillipowder
little bit turmeric powder
salt
coriander powder
cumin powder
garam masala powder
2 inch cinnamon sticks 4
cloves 2
ginger garlic paste 1-2tbsp
onions chopped 1-2cups
chillies (large) 3
cardmoms(crushed)(optional) 2
pepper powder(optional) 1 tsp
fennel seeds 2tsp
Bay leaves 3 big ones
cumin seeds or shahi jeera 1 tsp
Preparation
Soak rice in water for about 30 minutes.
heat pan add oil once it is hot add in cinnamon sticks and cloves.
Add onions fry them till they are translucent.
Add ginger garlic paste saute it to get the raw smell out.
Add potatoes and beans first as they need little time to get cooked.once they are 50% done add all other vegetables.Add mint,coriander and chillies.
Saute them until vegetables are 70%-80% done.Add some salt and tumeric powder saute it.
Add grated coconut.Saute it.
Add chillipowder,saute it.
Add coriander ,cumin and garam masala powder.Saute it.
Add curd or plain yogurt.Mix well
Drain out water from rice.
Mix all the above mixture with rice gently.Add 11/2cup water to1 cup of rice.Add bay leaf,little pepper powder,cardamoms,fennel seeds and cumin seeds to the rice.
Cook it on medium until water is evaporated then sim it until rice is completely done.
Instead of coriander,cumin,garam masala powder you can use biryani masala powder.That makes it even more tastier.
You can make your biryani even more flavorful by adding big chunks of capsicum but don't forget to add them to the pan first before you could add any thing to the pan, when the oil is hot.
If you want to add mushrooms then slice them (make big slices) add them to boiling water and immediately turn off the flame keep it in the water with lid on the bowl for couple of minutes and take out the mushrooms and add them along with other vegetables to the biryani.Do use the remaining water to cook rice later.
