I have come on a holiday to Singapore. Going to spend a week with my sister. My sister is an awesome cook and am going to to thoroughly enjoy her cooking. Also, I’ll be sharing her wonderful recipes with all you.
Today she made a delicious Biryani for lunch.
It’s healthy, yummy, easy to make and best part is that it can be made in jiffy:)
Ingredients
Basmati Rice – 4 cups
Chopped onions- 41/2 cups
Chopped tomatoes- 4 cups
Chopped carrots- 3 cups
Chopped potatoes- 2 cups
Peas- 1 cup
Chopped coriander leaves- 2 cups
Chopped mint ( pudina) leaves- 3 cups
Chopped garlic- 2 tbsps
Slit green chillies- 4-5
Bay leaves – few
Cinnamon sticks- 2 ( 2 inches each)
Fennel seeds ( saunf/ sombu)- 11/2 tbsps
Coriander powder- 2 tbsps
Jeera powder- 1 tbsp
Red chilli powder – 4 tsps
Turmeric powder- 1 tsp
Salt to taste
Oil- 8 tbsps
Butter- 2 tsps
Method
Wash and soak basmati rice for 15- 20 mins.
Heat oil in a big pressure cooker. Add bay leaves, cinnamon sticks and fennel seeds.
Sauté for few seconds and then add chopped garlic and slit green chillies.
Again sauté for few seconds and then add the chopped onions. Add very little salt, mix well and sauté the onions start turning golden.
Now add the coriander, jeera, turmeric and chilli powder and mix well. Sauté for a min.
Add chopped tomatoes and salt to taste. Mix well and sauté till tomatoes becomes soft and mushy.
Add the chopped carrots and potatoes and peas. Mix well and add the rice and 41/2 cups of water.
Mix well and check for the seasonings. Top it with some chopped coriander leaves and mint leaves. Close the cooker with the, put the cooker weight and pressure cook on high flame for 2 whistles.
Switch off the flame. Open the cooker once the flame subsides. Mix the biryani gently taking care not to break the rice.
Serve the biryani hot with raita and chips/ papad:)
