Now this recipe takes me back several years and reminds me of my dear friend Smita Manek. The recipe belongs to Smita’s mom who taught her how to make this amazing biryani,
The flavours and spices are added
1 cup rice – washed and soaked in some water for about 1/2 an hour
1 cup peas – boiled ( can mix peagen peas & corn too)
1 onion
1 potato (cut into chips and fried)
2 big crushed tomatoes.
1 capsicum – sliced and fried
cauliflower,carots,frenchbeans – all chopped marinated overnight
1/2 cup yoghurt (for marinating the vegetables above
- In a bowl add yogurt, ginger, garlic, green chili, salt, turmeric – mix it well.
- Add cauliflower peas and beans listed above
1/2 cup fried onians
1 tea sp ginger paste
1 tea sp garlic paste
1 tea sp green chili paste
1 tea sp salt
1/8 tea sp curmeric powder
soak 4 cardamon,
4 clove
few black pepper
2 sticks cinnamon
1 tea sp cumminseeds
live for appx 15 min,drain the water put in the paper towl to dry.
WAGHAR
2 tab sp ghee
2 tab sp oli
mix both toghter add above ingredients,as soon as it starts splutter add small cut onian keep stiring until golden add ,
1 tea sp garlic paste
1 tea sp ginger paste
1 tea sp chili paste
1 tea sp salt
1/4 tea sp garam masala
Prepare The Biryani:
2 cups water
3/4 tea sp salt
1 tea sp ghee
1/2 tea sp funegreak
Wash rice gently changing water several times until the water appears clear.For fluffier rice, the rice should be soaked for at least 15 minutes prior to cooking.Drain the rice and put it into the saucepan. Add water, oil, and salt, and bring to a boil. Once the water is boiling reduce the heat to low and cover the pan. Cook about 15 minutes, or until the rice is tender and the water has evaporated. Turn off the heat and fluff the rice with a fork.For a few minutes soak saffron in warm milk then gently fold the milk into the cooked rice.
Vegetables And Gravy:
Blend tomatoes to make a puree. In a bowl add yogurt, ginger, green chili, salt, turmeric, chili powder – mix it well. Add all the vegetables (cauliflower, beans, etc ginger and green chili) to the yogurt. Mix it well then let it marinate overnight.
Heat the oil in a saucepan. (add the Waghar ingredients) soaked cinnamon, cardamonn, black pepper corns, cumin seeds etc. After the cumin seeds crack, add the tomato puree, and cook on medium-high heat. While cooking the tomato puree cover the pan so gravy does not splatter all over the burner. Cook until tomato mixture starts leaving oil and reduces to about half the volume.
Add the marinated vegetables to tomato puree. Let it cook covered for 10 to 12 minutes on medium heat until vegetables are tender but not mushy. Stir the vegetables in between so they cook evenly.
To present and put together this dish layer some of the rice, then the veg and alternate finishing with the rice at the top.
jikoni 