Petitchef

Handi biryani / kunda biryani

Main Dish
2 servings
30 min
20 min
Very Easy

Ingredients

Number of serving: 2
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

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.





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