Biryani lovers are there world wide the aroma and taste can be felt by its name, We have different type of recipes and method  for biryani preparation but, this method is my mother’s style with fresh ground  Indian spices and herbs Fantastic aroma, it increases your appetite. Only with Biryani your meals will be satisfied.

Ingredients:

Basmathi rice-2 cups Soaked for 10 minutes or heat pan with one table spoon of ghee, add rice and heat not more than 3 minutes (Rice should get heated not fried)

Mix Vegetables-1/4 kilo cut in to square pieces

coconut milk ,and water-31/2 cups

Oil+Ghee 1/2 cup

Salt -1 teaspoon

Turmeric powder-1/4 teaspoon

Chili powder 1/4 tsp

Ghee fried bread cubes

Ghee fried Cashews

To grind:

Ginger- piece skin peeled -2 inch thickness

Garlic 5 pods skin peeled

Hand full of coriander leaves

Hand full of Mint leaves

Green chilis 5 to 7 nos

Cumin seeds 1/2 tsp

Fennel seeds-1/2 tsp

Black pepper 5nos

Cinnamon 1 inch stick

Cloves-5 or 6

Grind all together coarsely

To Seasoning:

Cinnamon 1 inch stick

Bay leaves 2

Kalpasippoo -Little (dagad phool/patthar ka phool) optional

Jathipathiri  1 no(optional)

 Method to prepare:

Heat heavy bottom pan Heat oil, add cinnamon, bay leaves, cloves, cumin seeds, green cardamoms and sauté for half a minute(all ingredients under To  seasoning ). Add sliced onions and sauté. Add slit green chillies and vegetables and saute well . Add turmeric powder , chili powder tomatoes and salt and mix the ground paste saute for a while until the raw smell changes.

Add coconut milk and water allow it to boil.

Add Basmathi rice  close cook for 1 whistle in medium flame keep in low flame for 1 minute and switch off.

Let it cool down add one teaspoon of lemon juice mix slowly and carefully add fried bread and cashews (.or otherwise you can add a small piece of  lemon along with rice while cooking)

Serve with Onion rings ,

Raitha, Pickle/ Chalna, cucumber and boiled eggs.

Enjoy biryani