Biriyani is a rice recipe that is cooked on special occasions such as festivals, parties, celebration. This is my mom's recipe and truly delicious and also it makes a wonderful pairing with raita, vegetable semi gravy and papad.
Basmati Rice - 1 Cup
Tomato - 4 medium size ( chopped )
Cabbage - 2 fistful ( finely chopped)
Mint leaves - 1 fistful ( chopped)
Coriander leaves- 1 fistful ( chopped)
Green Chillies - 2 ( slit length wise)
Turmeric - 1/4 tsp
Ginger - 2 inch piece
Coconut - 2tbs
Cloves-4 ( 2 for the paste and the rest for seasoning)
Cinnamon - 2 sticks ( 1 for the paste and the rest for seasoning)
Cardamom - 1
Fennel seeds - 1/2 tsp ( 1/4 tsp for the paste and the rest for seasoning)
Cumin seeds - 1/4 tsp
Asafoetida - 1/4 tsp
Bay leaf - 1
Wash and soak the basmati rice for half an hour. In a blender add ginger, coconut, fennel seeds,cinnamon, clove and make a fine paste. In a hot pan add oil followed by bay leaf, cumin seeds,fennel seeds,cinnamon,cloves,cardamom, green chillies, asafoetida and finely chopped cabbage. Fry them well for 2 mins and add the paste and fry till the raw smell disappears. Add the chopped mint leaves, coriander leaves and give a good mix followed by tomatoes, salt, turmeric and cook on a medium flame till the oil comes out. Drain all the water from the vessel where the rice was soaked and add tomato paste, water, few drops of ghee in the rice cooker. Once the rice is cooked add fried cashews and bread pieces.
Note: Once the rice cooked , you can see the tomato masala layer on the cooked rice so mix gently.