HANDI BIRYANI

Use flamboyance when you serve handi biryani…open the seal with a little bit of drama as the aromas that escape foretell the wonderful contents…your effort in making it deserves all the accolades you will get. Preparation Time : 10-15 minutes Cooking Time : 30-45 minutes Servings : 4

INGREDIENTS Rice, soaked and drained 1 1/2 cups Onion 4 medium Saffron (kesar) a few strands Kewra water a few drops Salt to taste Green cardamoms 2-3 Black cardamom 1 Cloves 2-3 Cinnamon 1 inch stick Bay leaf 1 Carrot, 1/2 inch cubes 1 medium Cauliflower, cut into small florets 1/4 medium French beans, 1/2 inch pieces 10-15 Green peas 1/2 cup Oil 2 tablespoons + for deep-frying Caraway seeds (shahi jeera) 1/2 teaspoon Ginger paste 1/2 tablespoon Garlic paste 1/2 tablespoon Green chillies, chopped 4-5 Coriander powder 1 tablespoon Turmeric powder 1 teaspoon Red chilli powder 1 teaspoon Yogurt 3/4 cup Tomatoes, chopped 2 medium Garam masala powder 1/2 teaspoon Fresh coriander leaves, chopped 2 tablespoons Fresh mint leaves, chopped 2 tablespoons Ghee 2 tablespoons Ginger, cut into thin strips 1 inch piece

METHOD Chop one onion and slice the others. Soak the saffron in kewra water. Cool the rice in four cups of boiling salted water with green cardamoms, black cardamom, cloves, cinnamon and bay leaf, until three-fourth done. Drain and set aside. Mix together the carrot, cauliflower, French beans and peas and boil in three cups of salted water till three-fourth done. Drain and refresh under cold running water. Set aside. Heat plenty of oil in a kadai and deep-fry the sliced onions till golden brown. Drain on absorbent paper and set aside. Heat two tablespoons of oil in a thick-bottomed pan and add the caraway seeds. When they begin to change colour, add the chopped onion and sauté until golden brown. Add the ginger paste, garlic paste and green chillies and stir. Add the coriander powder, turmeric powder, red chilli powder and yogurt and mix well. Add the tomatoes and cook on medium heat till the oil seaprates. Add the boiled vegetables and salt and mix well. In a handi, arrange alternate layers of cooked vegetables and rice. Sprinkle the saffron-flavoured kewra water, garam masala powder, coriander leaves, mint leaves, fried onions and ghee in between the layers and on top. Make sure that you end with the rice layer topped with saffron and spices. Cover and seal with aluminum foil or roti dough. Place the handi on a tawa and cook on low heat for twenty minutes. Serve hot with a raita.