Baluchi biriyani

As usual 'Good Food' magazine publishes excellent recipes and I twist them to suit my home needs!

They had published a Mutton Biriyani recipe served at The Lalit restaurant - Baluchi, by chef Sameer in their January 2014 issue.

Since we are vegetarians, I switched the lamb with assorted vegetables.

I can say it was a 'hit' at home as I made it twice last week. Normally I am afraid of serving biriyani when guests come as all the 'elements' must be perfect. But this is such a sure shot recipe that 'at last' I served biryani to dinner guests!!

Oh....the aroma when the vessel is opened!!

Recipe courtesy : Good Food magazine, January 2014

Serves 4

Ingredients:

For the rice:

Basmati rice - 1 1/2 cups

Cinnamon stick - 3 inch

Cardamom - 2

Cloves - 4

Bay leaf - 1

Mace - 1

Lime juice - 1/2 tbsp

Salt

For masala:

Ginger - 3 inch, crushed

Garlic - 6 cloves, crushed

Onion - 2 large, chopped

Carrot - 1 large, cubed

Potato - 1 large, cubed

Beans - 8, cut into 2 inch batons

Cauliflower - 4 large florets, broken into medium florets
Coriander leaf - 3 tbsp

Green chilli - 2, slit

Thick Curd - 5 tbsp

Coriander leaf - 4 tbsp heaped

Salt

Chilli powder - 1 tbsp or more

Coriander powder - 1 1/2 tbsp

Turmeric powder - 1 tsp

Garam masala - 1 tsp

Ghee - 2 tbsp

Oil - 4 tbsp

Garnish:

Fried onion - 1 cup (use 3 large onions to get 1 cup)

Cashewnuts - 2 tbsp, fried golden 

Coriander leaf - 3 tbsp

Ghee - 1 tbsp

Saffron - 1 pinch soaked in 2 tbsp milk

Cooking rice:

Boil 2 lts of water with salt, all the spices mentioned and lime juice.

Add the washed and cleaned rice. 

Stir and cook until just done.

Drain and spread on a thali to cool.

Masala:

Heat the oil and ghee in a thick bottomed vessel.

Sauté the onion, ginger and garlic on medium flame till onion becomes golden.

Reduce flame. Add all the powdered spices and mix well.

Stir continuously (low flame) for 2-3 minutes.

Add in the carrot and potato.

Mix well and continue stirring for 2 minutes.

Add salt and 1 cup water.

Cook covered till potato is 1/2 done.

Then add in the cauliflower and beans. Stir well.

Cook covered till all the vegetables are done.

Open cover and cook till all the water evaporates.

Turn off flame and add the curd, green chilli and coriander leaf.

Mix well and keep aside.

Layering:

Grease a heavy bottomed vessel with a tight lid.

Arrange 1/2 of the fried onion at the very bottom.

Arrange a portion of the rice over the onions. Press and level.

Layer the masala vegetables over this rice.

The final layer is the rest of the rice.

Garnish with the rest of the fried onion, cashewnuts, coriander leaf, crushed saffron with milk and ghee.

Cover and place over the lowest flame for  1/2 hour.

Serve hot with raitha and salaan.