Biriyani......well it is tasty and crowd-pleasing. You have a potluck or invited a friend over, then this dish is a must. It is sumptuous, flavorful and you can enjoy the event a little relaxed..............no worries. Yes. Just a biriyani, which you can eat with store-bought chips and simple raita helps you enjoy your day with friends and family easily. Everybody is going to be happy and satisfied even with one yummy biriyani.
Letting it cook in steam is a key to make a good biriyani. You can suit your way of leaving it in steam to cook...I make biriyani in a couple of ways and this is one such way....only in this method, I add yogurt. We all love this one. You can taste the yogurt and spices which are very subtle yet strong enough to give a specific taste. You got to make and taste this style biriyani to savor it.
I took a very long time to post this....(almost 3 weeks or so.... sorry, been busy). I made this with the fresh local beans varieties from my vacation. I bought two varieties. They were almost similar in color after you peel but one was more shaped like a kidney bean and the other a little bit round in shape. You can substitute with a mix of veggies which is fantastic. The rice, flavor of the beans, yogurt, and the spices..........tastes like heaven. Coming to the recipe.....
Ingredients:
Beans - 1 + 1 cup (used 1 cup of both the varieties)
Basmati rice - 11/2 cups
Onion - 1/2 cup
Ginger - garlic paste - 2 tsp
Coriander powder - 1/2 tsp
Coriander powder - 1/2 tsp
Water
Salt
To Season:
Oil - 2tsp
Green chilli - 4, slit
Bay leaf -1
Star anise-1
Cinnamon - 1 in. stick
Cardamom - 2
Cloves - 2
To Grind:
Coriander powder - 1
Cumin powder - 1/2 tsp
Black pepper - 1 tsp
Garam masala - 1 tsp
Yogurt plain - 1cup
Cilantro - 1/4 cup
Method:
Wash and soak the rice for 15-20 min. Grind the yogurt, cilantro, black pepper, cumin and coriander powders to a smooth paste.
Heat a pot on a medium flame. Add oil and seasonings. Fry for a minute and then add the ginger-garlic paste, onion and green chillies. Cook till onions are translucent. Add the tomatoes, beans, coriander powder, and 1/2 cup water. Cover and cook for 5 -7 minutes.
Add the rice, fry for a couple of minutes. Add the ground yogurt paste, water, salt, and mix.
Cover and cook for 10 - 12 minutes. Next is the step to steam the mix. Keep a flat pan on a medium to low flame, put the covered pot of biriyani on top of the pan, and leave it to cook in its steam for another 10 min. Switch of the flame. The nice aroma is going to be all-around your home inviting everybody to join you for the meal. You can let the pot rest for another couple of minutes just like that. Open, fluff, and enjoy!
Tips:
As said, you can use your favorite veggie mix or fresh fava beans. You can use all the coriander powder with the things to ground with yogurt too. It also tastes the same ( I have made in both the ways many times).
You can cover the pot with dough to steam or keep inside an oven on a tray of water or even steam in a pressure cooker - choose your favorite and convenient method for steaming.
Method:
Wash and soak the rice for 15-20 min. Grind the yogurt, cilantro, black pepper, cumin and coriander powders to a smooth paste.
Heat a pot on a medium flame. Add oil and seasonings. Fry for a minute and then add the ginger-garlic paste, onion and green chillies. Cook till onions are translucent. Add the tomatoes, beans, coriander powder, and 1/2 cup water. Cover and cook for 5 -7 minutes.
Add the rice, fry for a couple of minutes. Add the ground yogurt paste, water, salt, and mix.
Tips:
As said, you can use your favorite veggie mix or fresh fava beans. You can use all the coriander powder with the things to ground with yogurt too. It also tastes the same ( I have made in both the ways many times).
You can cover the pot with dough to steam or keep inside an oven on a tray of water or even steam in a pressure cooker - choose your favorite and convenient method for steaming.
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