3 cups rice, half cooked
2 small onion, finely sliced
1 medium tomato, diced
1 cup beans
2 green chillies, finely chopped
1 cup mint leaves
few coriander leaves
1 bay leaf
1 cinnamon stick
2-3 whole black peppers
1/2 tsp cumin seeds
1/2 tsp mustard seeds
2-3 curry leaves
2 button red chillies
pinch of hing (asafoetida)
2 tbsp ginger-garlic paste
1/2 tsp red chilli powder
2 tbsp garam masala
juice of 1 lemon
3 tbsp curd
3 tbsp oil
salt to taste
- Heat oil in a kadai
- Add bay leaf, cinnamon, curry leaves, cloves, mustard seeds, cumin seeds, black peppers, button red chillies, hing and onions.
- When onions turn brown, add ginger garlic paste. Saute for a while.
- Add all the cut vegetables
- Add salt, garam masala, red chilli powder and turmeric powder.
- Add curd and mix it well. Cook it for 3 minutes
- Add tomato, lemon juice, mint leaves and coriander leaves.
- Add some water and transfer the mixture to a pressure cooker.
- Cook it for 2 whistels. Biryani masala is now ready
- Take another kadai. Add the biryani masala and half cooked rice.
- Add required water and mix well
- Cook it on low flame with the covered lid till the rice becomes soft.
- Serve it hot.
Serve with pachdi or raita
- You can mix rice along with masalas and pressure cook it to save time. But slow cooking is preffered as it gives a deeper taste and aroma
- If possible, use a little sour curd which makes the biryani more tangy