Kaikari Biryani

Ingredients list for Kaikari Biryani

• 1 1/2 cups Rice soaked
• 1 medium Green capsicum 1/2 inch cubes
• 1 medium Carrot 1/2 inch cubes
• 2 medium Potatoes 1/2 inch cubes
• 10 French beans 1/2 inch cubes
• 6 Cauliflower small florets
• 1/4 Green peas
• 10 tablespoons Oil
• 2 medium Onions chopped
• 10-12 Curry leaves
• 4 Green chillies slit
• 1 medium Tomato 1/2 inch cubes
• to taste Salt
• 1 tablespoon Fresh mint leaves chopped
• 1 tablespoon Fresh coriander leaves chopped
• 1 tablespoon Lemon juice
• FOR MASALA PASTE
• 10-12 cloves Garlic chopped
• 1 inch piece Ginger chopped
• 1/4 cup Coconut scraped
• 4 Whole dry red chilli
• 2 tablespoons Coriander seeds
• 1 teaspoon Cumin seeds
• 1 tablespoon Poppy seeds (khuskhus/posto)
• 2 tablespoons Fennel seeds (saunf)
• Garam masala
• 1/2 inch stick Cinnamon
• 2 Cloves
• 2 Green cardamoms
• 2 blades Mace
• Star anise 1
• Black peppercorns 10-12
• Nutmeg powder a small pinch

Method

1. Heat four tablespoons oil and fry all the masala ingredients till light brown.
2. Cool and grind to a smooth paste with little water. Dry roast all the ingredients for garam masala for two to three minutes and pound into a coarse powder.
3. Heat the remaining oil and fry the onions till golden brown. Add curry leaves, green chillies and masala paste.
4. Fry till oil separates. Add the chopped tomatoes and cook on high heat till the moisture evaporates.
5. Add all the vegetables and stir. Cook for a couple of minutes on high heat, drain the rice well and add to the vegetable mixture.
6. Add salt to taste. Add three and a half cups of hot water and stir.
7. Bring to boil on high heat, then reduce to medium heat. Cover and cook, stirring once in a while till almost done.
8. Sprinkle mint leaves, coriander leaves, garam masala powder, lemon juice, stir well and cover with a tight lid.
9. Keep on hot charcoal for about ten minutes. Open when ready to serve.

Nutrition Info