Ingredients :
Spices :
Bay leaf - 1 no's
Star aniseeds - 1 nos
Cloves - 3 no's
Cardamom - 3 nos
Cinnamon - 2 inch
Veggie :
Carrot - 1 cup cut into cubes of 1cm sides
Beans - 1 cup of same size
Capsicum - 1 cup of same size
Spring onions - 1 cup of same size
Green peas - 1 cup
To saute :
Onion - 1 large finely slices
Tomato - 4 slices
Ginger garlic paste - 1 tbsp
Coriander - 1cup
Pudhina - 1 cup
Lemon - 1/4
Curd fresh - 2tbsp
Chilli powder - 1/2 tbsp
Turmeric powder - 1/4 tbsp
Oil - 3 tbsp
Salt to taste
Rice - 1 tumbler ( I used jeeraga samba)
Water - 2 1/2
Preparation :
Rice to be washed and soaked in recommend amount of water for an hour before you cook.
Heat a cooker bottom...add in the spices.....wait till you smell the aroma......then add the ingredients to saute one by one.....
Now comes the order to add.... Onion first....saute till its golden brown.....then add tomato...saute well.....then ginger garlic paste.......and pudhina and coriander.....let them cook well.
Now add veggies all except capsicum and spring onions..... Saute well....
Add soaked rice....chilli powder, turmeric powder and salt.....then add lemon...and curd. .saute well...and add water.....add in a tbsp of oil. ....this is to make your briyani non sticky.
Now cover and wait for the vissle to relise.... Jus one vissle will do ....leave in slow flame.....for 10 minutes ...and remove off flame wait for the pressure to come down.....open add capsicum and spring onions.... Mix well and cover for 5 min....this will get capsicum cooked and spring onions aroma to mix well.
Open and serve hot.....
Onion ritha :
Onion small chops - 1 cup
Carrot fine grated - 1 cup
Coriander fine chops - 1 /2 cup
Tomato fine chops
similar to carrot - 1 cup
Green chilli fine vertical
Chops seeds removed - 1 tbsp
Curd - 250 ml fresh
Salt to taste.
Mix all except curd in a large bowl..... Salt it.....then add curd.now fresh curd....
Serve with briyani.....Taste's awesome.....