I would like to send this recipe as my entry for RICE MELA contest Organized by SRIVALLI in her blog COOKING 4 ALL SEASONS.
For Cooking the Biriyani Rice:
Basmati Rice:1.5 cups
Mint Leaves:1/2 bunch(finely chopped)
Cinnamon Stick:1/2 inch
Green Chillies:5(cut lenght wise)
Salt:Acc to taste
Ingridents for Veggie Masala
Veggies of ur choice(carrot, potato, onion, peas, cauliflower cut them into dice size)
Salt:Acc to Taste
Biriyani Masala:2 spns(Powder or Paste)
Chilli Pwd:2 spns
Ginger Garlic Paste:1spn
Red Food Color:2 pinches
1.Put a vessel on flame,add oil,when hot add cumin seeds and when the splatter add the cinnamon stick,elachi,cloves,star anise,bay leaves and fry till u get nice aroma of masala and now add the chopped mint leaves, chillies, cashewnuts and fry till the cashews turn into light gold color.
2.Now add the washed basmati rice and stir well for a minute and add water in 1:2 ratio(1.5 cups of rice needs 3 cups of water).Add salt acc to ur taste(be careful while adding salt as u need to add salt even when u cook the vegetables) and stir.Now place a lid and let the rice boil to 80%.When Done remove from flame and put aside.
3.Now put a pan on flame,add oil and when hot add the chopped onion and when they turn transculate add the ginger garlic paste,fry till the raw flavor is removed.Add the veggies(potato,cauliflower,carrot and peas).Cover it with lid and cook till the veggies become 50%smooth.
5.When the veggies are ready add salt,chilli powder and biriyani masala,stir well,add yogurt mix well.cook till the veggies are 80%done.
6.Take half of the cooked veggies into a bowl ,put aside and add 1 more spoon af yogurt the veggies left in pan and now take half portion of cooked rice and put it as a layer on the veggies.
7.Now add the remaining cooked veggies (which we kept aside) on top of the rice layer and now spread the remaining boiled rice on top of this veggies and finish the layer.Arranging the rice and veggies in layer is the special style of Dum Biriyani.This make the taste Unique.
8.Add little food color to water and pour on top.This gives a good texture of Dum Biriyani.Now cook let the layer of rice and veggies be on low flame for 10 to 15 mins so that the rice absorbs the juices from cooked veggie masala.
9.Serve it hot with salan or any raitha of ur choice Link for salan recipe in my blog http://kavyanaimish.blogspot.com/2008/10/salan.html (u can find that recipe in CURRIES/GRAVIES label)
When we cook the layers on flame we have to b careful that the veggies dont burn.For this we can place this pan in another vessel with water in which the flame will not be in direct contact with the veggies.
Look at the above pic.I have used a bigger pan and added water and then placed the vessel with biriyani in it.