RECIPE: Amala’s Special Biryani
SaveAGram cumin seeds - 1/2 tsp
Green cardamom - 3
SaveAGram cloves - 4
Cinnamon stick - 1 inch piece
SaveAGram black peppercorns - 8 to 10
1.5 cups rice
Onion - 1 large, sliced or chopped
Ginger, pounded - 1 tsp
Garlic pounded - 1 tsp
Cumin powder - 1tsp
SaveAGram biryani masala - 1.5 tsp
Vegetables of your choice (we use carrots, potatoes and cauliflower florets) - chopped medium size, around 1.5 cups
Tomato - 1 medium, chopped fine OR 2 tbsp plain yoghurt.
SaveAGram cashew nuts, for garnish (optional)
Sauté all the whole spices in 2 tbsp of oil or ghee
Remove approx 1/3 of it and keep aside for rice.
Add sliced onions and sauté till translucent. Add ginger garlic paste.
Saute for a few mins. Add vegetables and 1.5 tsp of Saveagram biryani masala.
Sauté for a few mins and then add tomatoes or yoghurt and mix well.
Add salt to taste and cover till cooked. Sprinkle a bit of water for cooking.
Optional: Add sliced chillies or chilli powder for a spicier dish.
Separately, boil 3 cups water with the 1/3 sauteed spices and salt.
When boiling, add the washed rice and keep on a low flame and cover with a tight lid for 10 mins, till cooked.
Stir with a fork to check that there's no water left.
Keep open so it doesnt cook further.
When rice is cool, layer rice and vegetables.
Add chopped coriander and mint in the vegetable portion and keep some for garnishing.
Steam lightly for 10 mins in a pressure cooker or heavy bottom pan that has been lined with ghee.
You can choose to garnish with cashew nuts or sautéed sliced onions.