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Handi Biryani

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Comments 2
Rating 4/5.0
 
Occasion: Any   Total servings: 8
Cuisine: Pakistani   Calories:
Effort: Average   Pre-Prep time: 30 min
Best for: All   Preperation time: 1 hr
How to serve: Hot    

Handi Biryani recipe by Nazia Nazar at DesiRecipes.com.
Delicious Biryani cooked in a traditional and authentic style.


Keywords: handi, mutka

Ingredients
1 1/2 cups Long grain rice
2 Potatoes quartered boiled
2 Capsicums cut into strips
2 Onions chopped into strips
2 Onions quartered
1 tsp GingerClick to find more about Ginger grated
2 Tomatoes Chopped
1 tsp GarlicClick to find more about Garlic grated
1 cup Curd
2 Bay leaves
2 Cloves
1" CinnamonClick to find more about Cinnamon Stick
2 Cardamoms
4 or 5 Whole Black Peppers
1 tsp Red Chilli powder
1 tsp Garam Masala
1/4 tsp TurmericClick to find more about Turmeric powder
2 or 3 pinch Asafetida
SaltClick to find more about Salt to taste
1 tbsp Lemon juice
1 tbsp Coriander chopped
10 to 15 Cashews
10 to 12 AlmondsClick to find more about Almonds sliced to flakes (optional)
4-5 tbsp Kisan GheeClick to find more about Ghee


Preparation
Wash and soak rice in salted water for 30 mins.
Heat gheeClick to find more about ghee in a heavy saucepan. Fry onionClick to find more about onion strips till crisp, brown, drain, keep aside. Fry cashews till light brown, drain, keep aside.
Fry capsicums till tender, drain, keep aside.
Meanwhile, heat 6 cups water in a large vessel.
Add bay leaves, peppers, cloves, cinnamonClick to find more about cinnamon, cardamoms, saltClick to find more about salt. When it comes to boil, drain and add rice. Bring to boil, cook for 89 minutes, till rice is just but not fully done.
Drains in a large colander, spread in a big plate, cool.
Grind quartered onions, gingerClick to find more about ginger, garlicClick to find more about garlic to a paste. In hot gheeClick to find more about ghee, add paste stir fry for 2-3 mins.
Add all powdered masalas, tomatoes, mixed vegetables, stir, cook till fat separates. Beat curd, add stir till the boil resumes, cook for 2-3 mins. Add potatoes, stir, keep aside.

TO FILL HANDI :
Grease an oven proof handi well on the inside. Place in half of rice, spread at the bottom. Top with half vegetables layer, spread over rice.
Mix together fried onions, capsicums, cashews, sliced almond, coriander. Sprinkle half over vegetable layer.
Sprinkle half lemon juice all over.
Repeat rice to lemon juice layer by layer.
Either covers with fitting lid, seat edges with chappati dough, or seat op with a tightly packed foil sheet.
Make a small slit for excess steam to escape.
Bake in a preheated oven at 130 degrees for 15-20 mins.
Break seal at the table to get the most out of the aroma.

Note: If handi not available use a deep, heavy saucepan.

For a stronger flavored biryani, mix in some powdered mace, nutmegClick to find more about nutmeg into rice before transferring to handi.



Comments & Reviews

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There are 2 comment(s) for this recipe.
by Anonymous No Rating
its so lengthy.... :(

Thu Aug 09, 2012

by Anonymous No Rating
rice should be cooked for 8-9 min...not for 89 min :)

Thu Apr 21, 2011


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