Wednesday, January 19, 2011

Nawabi Tarkari Biryani

Serves for 4.

Basmati Rice - 2cups
Potatoes - 100g (Diced)
Carrots - 100g (Diced)
Cauliflower - 100g (cut into small florets)
Almonds - 30g (Blanch and cut into small slices)              
Cashew - 30g
Sultans - 25g
Glazed cherries - 25g
Ghee - 100g
Onions - 1 small (Sliced)
Green Chillies - 3Nos. (Slit into lengthwise)
Fresh Ginger - 1Inch (Finely chopped)
Fresh Garlic - 5Pods (Finely chopped)
Turmeric Powder - A Pinch
Red Chilli Powder - 1/2tsp
Yogurt - 1 small cup
Saffron a few strands (Rest in little warm water)
Milk - 20ml
Mint - 4 Sticks
Coriander Leaves - A hands full (Finely chopped)
Whole Garam Masala -  Lavanga 4Nos. ; Cinnamon 1/2Inch ; Black Elachi 2Nos. ;
                                     Green Elachi 2Nos. ; Bay leaf 1No.

Salt to taste


Wash the rice several times and add water, a pinch of salt and a bay leaf along with two cloves. Cook till the rice is almost done.


Whisk yogurt and drop in the saffron strands and keep aside.

In a big handi, heat up the Ghee add all of the Whole Garam masala and onions, fry till golden brown.
Now add the green chillies, ginger , garlic, red chilli powder, salt and turmeric; fry for 2mins then add in the veggies and yogurt fry for few more mins then add little water and allow the veggies to cook till 3/4th done.

Then add in the dry fruits and check on seasoning and adjust.

At this stage add half of the cooked rice on this veggie mixture in the Handi and put the flame on low heat. Add the mint leaves and coriander leaves on top of the rice layer and pour the milk around.

After that, add in the left over cooked rice and cover the top with a foil paper and put it on dum for 8 to 10 mins.

The Nawabi Tarkari Biryani is ready to be served. Serve it with Raita.