In my opinion, biryani makes for the perfect Sunday lunch. A one dish meal and enough time in the afternoon to change one's persona to that of a beached whale. Sleep for a couple of hours to give the tummy a chance to concentrate and work hard to digest all that food. With all that rich and oily rice intake, there's not much else one can do.
Without further ado, let us get on with the recipe...
From now onwards, I am going to include one very important point that I have been missing out on. The number of people this particular recipe serves. I think that was a big mistake. One I am not sure I can rectify for all the previous posts. But I can at least make a fresh start from now. So here goes...
This is a typical adaptation of the Hyderabadi biryani to suit local tastes and I like to refer to it as the South Indian Biryani.
3 cups or 1/2 kg Basmati Rice
1/2 kilogram Onions, finely sliced
1/2 kilogram Tomatoes, finely sliced
Handful Mint Leaves
300 grams Potatoes, diced
300 grams Beans, diced
300 grams Carrots, diced
Salt to Taste
1/2 tsp Turmeric Powder
4-5 Cups Coconut Milk
1/2 Lemon Juice
1/4 cup Oil
1 small stick Cinnamon
100 grams Ginger
100 grams Garlic
5-6 Green Chillies
4 inches Cinnamon
6 Pods of Cardamom
Soak the rice in water for about 1/2 an hour.
Heat oil. Add the cinnamon and bay leaves.
When well fried, add the onions.
When the onions start getting brown, add the mint leaves. Fry for a few minutes longer.
Now add the paste and fry well till it is fragrant.
Add tomatoes and cook well till mushy.
Add the diced vegetables and the turmeric powder and the salt.
Fry for about 5-10 minutes.
Mix in the soaked rice, add the coconut milk and cook covered till almost done. When about 80 per cent done, mix well and add the juice of the lemon.
Serve hot with a raita of your choice.