What you need:
2 - 3 Cloves
2 - 3 Cardamom
1 inch Cinamon
1 - 2 Cinamon
1 Bay leaf
1 Onion [cut lengthwise for caramalising]
2 Onions [Cut lengthwise]
3 tomatoes [Diced]
3 - 4 Green Chilli [ Cut lengthwise]
1 - 2 tablespoons of Ginger Garlic Paste
1 cup Mint [ Finely Chopped]
1 cup Coriander [ Finely Chopped]
1 cup Curds [ Beaten well]
1 teaspoon Chilli Powder [ Spice can be adjusted]
2 teaspoon Garam Masala Powder
1 teaspoon Turmeric
Salt [ Can be adjusted accordingly]
Rice [ Soaked for 15 to 20 minutes]
Oil 3 tablespoons
Ghee 3 tablespoons
1 cup vegetables [ Here I have used carrot and peas]
Saffron mixed in 2 tablespoons of milk
How to make it:
- Heat oil, add 1 Onion cut lengthwise and caramelise it well. This will be used for garnishing at the end
- Mix Oil and Ghee, add Cloves, Cardamom, Cinamon, Cinamon and Bay leaf. Once the flavour is released, add 2 Onions cut lengthwise. Let the onions cook well until it's soft and transparent.
- Add Ginger Garlic Paste and green chillies. Cook well till the raw smell goes.
- Add Chilli Powder, Garam Masala Powder, Turmeric and salt.
- Once it is completely mixed well, add tomatoes and cook well till the tomatoes get soft and oil is released.
- Add half of the finely chopped mint and coriander and cook well.
- Add the beaten curds and let it boil well.
- Add in the vegetables and cook well in this gravy.
- Add in salt to adjust to taste.
- Add rice. [one portion of rice to two portions to water]. Let it bring to one boil.
- Add the rest of the mint and coriander, mix well, add 1 tablespoon of ghee on top to give a rich flavour.
- Mix the saffron and milk.
- Let the biryani cook well [if in the pressure cooker, let it cook for 2 whistles. If cooked in the pot, it takes 15 - 20 minutes]
- Once cooked, open the lid, add the caramelized onion, and mix slowly not to break the rice grains.
- Serve hot with curd and onion raita.
The entire biryani is cooked in this gravy. The secret to great biryani is patience and cooking stagewise, giving ample time for each ingredient to cook individually.