Cooked long grain Basmati rice- 4 cups (Let the grains be firm)
Fresh/frozen Green Peas- ¾-cup
Finely sliced big onion- 1 large
Ripe red tomatoes-2 (pulp/puree can also be used)
To grind to a paste:
Green chillies- 4-5 (according to your spice level)
Red chillies-5-6 (again, as your spice level)
Ginger- a one inch piece
Garlic- 4-5 cloves
Garam masala-1/4 tsp
Cilantro-finely chopped-to garnish
HOW TO PREPARE
Cool the cooked rice to room temperature. Cook green peas.Pulse and puree the tomatoes.Remove and grind the masala, mentioned in the list with just enough water to make a smooth paste. Keep these aside separately.Heat oil in a wide non stick kadai. Sauté the onions for a few seconds and add the masala.Lower the flame. Sauté till the raw smell is off. Mix in the garam masala followed by the tomato pulp.Stir well, bring to boil and add the cooked peas and salt.Keep the pan closed, as the curry might splutter.After a few minutes while the gravy thickens. Switch off the flame and allow to cool.Slowly mix in the gravy to the cooked rice alternating both, until well blended.Check salt and the spice level while doing so.You might have some rice or gravy, left over, after mixing.Transfer mixed rice back to the kadai, used to make the gravy. Heat the biriyani in slow fire with the lid. Garnish with chopped cilantro.Serve hot with onion or cucumber raitha.
Categories: Vegetarian Recipes
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