For The Rice
- 3 green cardamom pods
- 1 cinnamon stick, about 2-inches long
- 1 1/4 tsp salt
- 1/2 tsp ghee (clarified butter)
- 300 grams (1 3/4 cups) of Basmati rice or other long grained aromatic rice
For The Flavoured Vegetables
- 3 tbsp ghee (clarified butter)
- 5 cardamom pods
- 1 cinnamon stick, about 2-inches long
- 2 bay leaves
- 150 grams onions, (about 1½ medium sized), peeled and finely chopped
- 1 1⁄2 tsp turmeric powder
- 3 green chillies (uncut)
- 2 1⁄2 tsp red chilli powder
- 1 1⁄2 tsp ginger paste
- 1 1⁄2 tsp garlic paste
- 2 medium sized tomatoes, chopped
- 1 1⁄2 tsp salt, or to taste
- 100 grams potatoes, (1 medium sized), peeled and chopped into 1-inch cubes
- 40 grams fresh coriander leaves, (1 cup), chopped (Make sure it is fresh, or else it would make the rice bitter)
- 40 grams fresh mint leaves, (3/4 cup), chopped (Make sure it is fresh, or else it would make the rice bitter)
- 300 grams corn kernels, (about 1½ cups)
- 3⁄4 cup coconut milk (Scroll down for homemade coconut milk)
- 3 tsp yogurt
- 1 1⁄2 tsp lime juice
Homemade Coconut Milk
Scrape out all the white part of a brown fibrous Coconut. Grate it and blend it with 1 cup water. Once you get a liquid-paste, strain it using a sieve or a cloth. The first extract you get from the strained liquid is fresh coconut milk. In case the mixture is not creamy, you can add a few drops of regular milk to this, if you are not lactose intolerant.
- 1 1⁄2 tbsp ghee/clarified butter
- 1 pinch of saffron threads, soaked in 1 tbsp of warm milk
- 50 grams onions, finely sliced, deep fried till crispy and brown
- Cashews Sauteed in Ghee till brown
- Place rice in a bowl and wash under running water, gently stirring and mixing the rice with your hands, draining each time the bowl fills up. Do this 2 to 3 times till the water runs clear; then soak it in fresh water, covered, for 1 hour. Drain it after 1 hour.
- Take a pinch of saffron threads and soak them in a cup of warm milk. Keep aside. It will be used for the garnishing.
- Take a handful of cashews, wash them and soak them in a cup of water. Keep aside. It will be used for the garnishing.
- Once the soaked rice is ready, place a deep saucepan over medium heat, add 5 cups water, 3 cardamom pods, 1 cinnamon stick and 1¼ teaspoons salt. Let the water come to a boil, then add the drained rice – cook for 10 to 11 minutes. The rice should be soft but not overcooked. Drain it and set aside.
- Boil the corn in salt water for 10 minutes. Boil the peeled and chopped potatoes in salt water separately, for 10 minutes.
- Pour ghee into a large saucepan or open pressure cooker over medium heat. When hot, add cardamom pods, cinnamon and bay leaves.
- Once the cardamoms have plumped up nicely (about 1 minute), add minced onion to the pan and sauté till golden brown.
- Add turmeric and uncut green chillies to this. Stir, while adding red chilli powder to it. Sauté well, about 3 minutes.
- Add ginger and garlic pastes and stir well.
- Add tomatoes and salt. Continue to stir, and cook, scraping the bottom of the pan often so that the masala does not stick.
- Once you see the clarified butter/ghee separating from the masala, add the potato, stirring and coating them well for about 2 minutes.
- Put in fresh mint and coriander leaves too and sauté till the leaves are wilted and cooked, for about 4 minutes. Stir and scrape vigorously, to get all the bits from bottom of pan.
- Add corn and stir through.
- Pour 3/4 – 1 cup water into the pan, cover it and bring to a boil. Do this on low heat, until the potato and corn are cooked, about 10-11 minutes.
- Uncover the saucepan/cooker and add coconut milk, yogurt, and lime juice, stirring vigorously to mix well. Check the flavour and if it is adequately spicy/salty, and then remove from the stove.
- Now, take the serving dish and spread 1/3 of the rice at the bottom. Layer half the corn mixture on top of the rice. Layer this with 1/3 of the remaining rice and then spread the remaining corn mixture on top of this. Now spread the last layer of the remaining rice on top. Biryani is ready!
- Now, take an onion and slice about 50 grams, finely. Deep fry them in clarified butter, till they are crispy and brown.
- In the same pan, sautee a handful of cashews in Ghee till they are brown. Make sure to drain out the excess water of the soaked cashews from earlier.
- Drizzle ghee onto the Biryani in the serving dish. Pour on the saffron on top, along with the soaking milk. Top this with deep fried onions and the cashews.
- Serve hot with a side of flavoured yoghurt and enjoy!