Handi biryani / kunda biryani

Ingredients

• 1-1/2 cups Long grain rice
• 2 Potatoes quartered boiled
• 2 Capsicums cut into strips
• 2 Onions chopped into strips
• 2 Onions quartered
• 1 tsp Ginger grated
• 2 Tomatoes Chopped
• 1 tsp Garlic grated
• 1 cup Curd
• 2 Bay leaves
• 2 Cloves
• 1" Cinnamon Stick
• 2 Cardamoms
• 4 or 5 Whole Black Peppers
• 1 tsp Red Chilli powder
• 1 tsp Garam Masala
• 1/4 tsp Turmeric powder
• 2 or 3 pinch Asafetida
• Salt to taste
• 1 tbsp Lemon juice
• 1 tbsp Coriander
• 10 to 15 Cashews
• 10 to 12 Almonds sliced to flakes
• 4-5 tbsp Ghee

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Preparation

• A handi is a round pot like vessel, with a neck narrower than the base. It may be made of metal or in earthenware. It must be heatproof though. If not available use a deep heavy saucepan.
• Wash and soak rice in salted water for 30 mins. Heat ghee in a heavy saucepan. Fry onion strips till crisp, brown, drain, keep aside. Fry cashews till light brown, drain, keep aside. Fry capsicums till tender, drain, keep aside. Meanwhile, heat 6 cups water in a large vessel.
• Add bay leaves, peppers, cloves, cinnamon, cardamoms, salt. When it comes to boil, drain and add rice. Bring to boil, cook for 8-9 minutes, till rice is just but not fully done. Drains in a large colander, spread in a big plate, cool.
• Grind quartered onions, ginger, garlic to a paste. In hot ghee, add paste stir fry for 2-3 mins. Add all powdered masalas, tomatoes, mixed vegetables, stir, cook till fat separates. Beat curd, add stir till the boil resumes, cook for 2-3 mins. Add potatoes, stir, keep aside.