Handi biryani / kunda biryani

Name: Handi biryani / kunda biryani
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 2
Cuisine: En
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

Main Dish

Very Easy

50 min

Preparation

Preparation30 min

Cook time20 min

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.