Ingredients
Paneer 200gm
Or
Mix Veggies
Carrot 1
Potato 1
Beans 8
Green peas 1/2 cup
Big Onion 1,finely sliced length wise
Tomato 2 medium sized
Green chill 2 to 3 ,depends upon spice intake
curd 1/2 cup
water as reqd
samba rice 250 to 300gm ,can be sufficient for 3 to 4 people
turmeric powder 1/4tsp
red chilli powder 1/2 tsp
Ghee 4 + 3 teaspoon
oil 3 tsp
mint leaves roughly chopped handfull
lemon juice 1 tsp
Whole Spices
Elaichi 2
bay leaf 1
cinnamon stick 1" 2 no
cloves 6
star anise 2
black cardamom 1
marati moggu 2
javithri ,just a small portion.adding this more changes the flavor.just for namesake add it.
For Masala
Saunf 2 tsp
green chilli 1,can vary with spice intake upto 2.
ginger garlic paste 3 tsp
{or
Ginger 2inch
garlic 6 to 8 pods ,}
cloves 15
elaichi 2
cinnamon stick 1" 1number
star anise 1/8th of the spice
nutmeg powder a pinch
coriander powder 1 tsp
Method
First wash the rice 3 to 4 times until you see clear water in the rice while washing,this method removes the starch which will help the rice to get cooked individual grains.
And soak the rice with 2 tumbler water and keep aside.
Next grind the ingrdients mentioned below the Masala Category by adding little water and keep aside.to avoid discoloration add few drops of lemon juice and keep aside.
Now we are ready to start the cooking process
In a pressure cooker add,oil,4 tsp ghee and add the whole spices mentioned and wait for 10 sec.Saute
Add the sliced onions and saute for about 3 mins or until the onions turns brown in colour,sauting the onions to a rich brown color gives the flavor to briyani.donot fasten this step.
add the slit green chilli and saute for 10 - 20 sec.
Then add the masala paste and and saute well.like about 1 min.
Then add the sliced or chopped tomato and add salt and saute until tomatoes release water and cooks well,
tomatoes should be welll cooked,and you should not find the whole tomatoes in the masala,this is also an important step.
next add the curd and cook well until the masala slightly thickens.
next add the chopped mint leaves.
saute for 1min.
by this time ,your surrounding will be filled wit the nice aroma .
then add the turmeric powder,chilli powder .chilli powder here is optional.If you wish to avoid the chilli powder you can and add extra green chilli in the \grinding masala.
next add the veggies or paneer and saute for 2 min.
if adding paneer,take 2 laddle full of the paneer along with the masala and keep in separate bowl and continue cooking,we will add this paneer masala in later portion of the briyani
now check the saltt and spice by tasting in a spoon.The spice and salt should be little hike in this stage .after addinbg rice the spices and salt will go down.
you can add extra chilli powder or salt to adjust your taste.
Strain the soaked rice and save the strained water in a bowl,
add the strained rice and saute for 1 min.the masala will get coated with the rice and the rice gets sauted along with the msasla.
this step helps the briyani rice to comeout as individual grains,
next add 4 tumbker water or roughly 400g water.you can add the starined water also,
roughly 1 tumbler rice takes 1.5 tumbler water.
add lemon juice.check to the salt and spice now again. adjust if reqd.
close the pressure pan with a lid.
tighthen the pan with the whiste on it .once the rice starts to show up.now by thuis time rice would have cooked to 60%.
if you find waterr is less or more adjust by adding boiling water upto 1/2 tumbler or by removing excessif any.
add the 3 tsp ghee on top of the briyani and close the pressure pan .and switch the vessel to a low burner with the lowest point of flame and cook for 10 mins exactly.
switch off the stove and open once thge pressure is released
using the backside of the laddle gently break and fold the briyani ,so that the masala setteled at the bottom also will get blended well.
now we are ready to eat,serve with onion,cucmber raitha or salna.
NOTES.
can replace the same with chciken for veggies.
this briyani has a smella and flavor equal to non veg ones.
igrinded the masala in traditional morter.