SHAHI BIRYANI

Shahi Biryani is a very popular Indian dish. It is a delicious main dish from Mughlai Cuisine. Shahi Biryani goes well with any korma, but it can also be eaten with any starters .



Ingredients:
Peas: 1 /2cup
Onion: 2 chopped finely
Chillies -6
Carrot and potato diced 1 cup
Basmathi Rice: 2 cup
Ghee/Clarified Butter: 2-3 tbsp +/-
Coriander Leaves
Pudina leaves
Tomatoe puree 1- cup
curd-1/2 cup
chilli powder.
Turmeric
Dhaniya powder
Fried onions
Salt
Kesar( put kesar in 2 tsp of milk)(optional)


Whole Spices:
Cinnamon
Cloves
Cardamom
Shah Jeera
Bayleaf
Biryani leaf
cumin
Peppercorns(optional)

to ground spices
Cinnamon
Cloves
Cardamom
Shah Jeera
Ginger 1 inch
Garlic 5-6 pods

Preparation:

Wash the rice and let them soak in water for 30 minutes and then drain and keep aside
Chop the vegetables
Grind all the ground spices to a fine paste.
clean rice and cook it -half or three-fourth cook –(parboil)by adding little salt.
Boil all the vegetables, drain them and keep aside

Heat oil in a deep bottom non stick pan and add the whole spices and saute for a minute
Now add the green chilllies split into two , and pudina leaves
Now add the onions and fry them till they reach brown and crisp.
Now add the ground paste and fry it well
Now add the coriander powder and all other masalas at this stage
Now add puree of tomatoes and Cook till oil separates.
Add pulav masala (optional)
Add ½ cup curd and allow it to cook well tilll the raw smell goes
Now add the cooked vegetables and cook till the flavour goes into them
Add required amount of salt and little coriander leaves
Take a separate utensil, put ghee and 1 tbsp of oil, half quantity of semi-cooked rice, half quantity of fried onions.
Put the cooked vegetable mixture on top of it and then cover it with the remaining semi-cooked rice.
pour 1 tsp ghee and the kesar milk
Garnish with coriander leaves and rest of the fried onions.
Tightly cover the utensil and cook for another 10 -15 minutes. On low flame
Serve hot with ,lemon , salad or papad