1cupMixed VegetablesPotatoes, Carrots, Green Peas, French Beans
10-12Cooked Soya Chunksoptional
2Dry Bay Leaves
3tablespoonThick Fresh Curd
Salt as needed
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In a blender add ⅓ cup coriander leaves, ⅓ cup mint leaves, 2 medium onions roughly chopped, 8-9 garlic pods, 3” ginger piece, 2 green chillies, 2 cloves, 2 cardamoms, 2” cinnamon, 1 stone flower, 1 mace flower.
Grind into a fine paste. Don't add water unless the paste is too dry. Set aside.
Meanwhile, soak washed 1 cup jeeraga samba rice in 2 cups of water for 15-20 mins. In a heavy pan, heat 2 tablespoon peanut oil. Add 2 dry bay leaves, 2 cloves, 1 cardamom and 2” cinnamon.
Now add the prepared biryani masala paste.
Cook on low flame for 10-12 mins until there is no raw smell and oil starts to ooze out from the edges.
Next add 3 tablespoon thick fresh curd and cook for 3-4 mins.
Add 1 cup chopped vegetables (carrots, potatoes, French beans, fresh green peas) and soya chunks if using.
Cook in the masala for 4-5 mins.
Add the water used for soaking the rice.
Let it come to a rolling boil. Add salt as needed along with 1 tablespoon lemon juice.
Add the soaked rice and mix well.
Cook it covered on medium flame for 5 mins. Then reduce the flame and cook on lowest heat for 10 mins. If making in pressure cooker, put on the weight and set it on medium flame for 5 mins. Set it to low flame and remove from heat in 9-10 mins or when you get 2 whistles (whichever happens earlier).
When there is no leftover water and rice is cooked, remove from heat.
Let it rest for 10 mins before fluffing up the rice.
Serve hot immediately with sliced onions and boiled eggs.
For a spicy version, add more green chillies while making the paste.
Using peanut oil is optional, but it definitely enhances the taste of biryani.