Handi biryani / kunda biryani
Ingredients
2
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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.
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