North Indian Biryani

Introduce

Chef :

Urvashi Maniar

North Indian Biryani

This was curated after a sudden craving for biryani #UltraFoodie

Ingredient

400 gms

Cooking instructions

* Step 1

Drain the rice under cold running water and soak it for half an hour.

* Step 2

Heat a pan with 4 tablespoons of ghee in it over moderate flame. Fry the sliced onion till golden brown and remove with a slotted spoon. Drain fried slices of onion on absorbent paper.

* Step 3

In the same pan, saute half of the black cumin seeds till they begin to sizzle. Add cloves,cinnamon, half the nutmeg, peppercorns and saute them till they get fragrant.

* Step 4

Add ginger and garlic paste and saute for one minute. Now add salt, pepper, yogurt and vegetables and saute them over a low heat till the vegetables are almost tender.

* Step 5

In the meanwhile, in a separate large pan, bring 8 cups water to a boil with 2 teaspoons of salt.

* Step 6

Tie the remaining cloves, cinnamon stick, cumin seeds, black cardamoms and green cardamoms in a piece of muslin cloth to make a small bundle (potli) and add to the water with bay leaves.

* Step 7

Cook on low heat for 15-20 minutes to allow the spices to infuse the water with their flavor.

* Step 8

Drain the rice, add to the pan and cook till half done. Remove from the heat and reserve the strained water.

* Step 9

Stir the remaining ghee into the rice and set aside.To assemble the biryani, spread half the fried onions at the base of a deep heavy-bottomed heatproof casserole.

* Step 10

Spread half the rice over the onions. Then spread a layer of the vegetables and the chopped mint, onions, cashews and almonds over the rice. For garnishing, sprinkle rose water over the rice. Serve hot!