BIRYANI RICE
Ingredients
1 cup rice basmati or long grain rice
2 and ½ cups water
1 tsp oil
1 kg chicken or meat or fish
Salt
3 tbsp oil
2 cups vegetables
2 cups onions sliced
½ tsp ginger paste
½ tsp garlic paste
1 tsp ground cumin
1 tsp ground coriander
½ tsp turmeric powder
1 bay leaf
2 cloves
2 cardamoms
1 inch piece cinnamon
1 cup tomatoes chopped
2 nos potato peeled and quartered
1 cup curd
¼ tsp saffron
Assorted dry fruits fried cashews/raisins/almonds
2 tbsp fried onions for garnish
Method
Wash rice and put in a small saucepan with all above ingredients. Bring it to a boil on high heat, then cover and simmer gently until all the water is absorbed. The grains should be tender but firm. Set aside uncovered. Heat oil in a large saucepan (medium heat) add onions and fry till golden around the edges, add garlic and ginger. All at once add all the spices and fry one minute longer. Add all the other ingredients except saffron. Add salt to taste. Cover and cook on low heat till chicken is tender, stirring occasionally (about ½ hr). There should be very little liquid remaining in the pan. (During cooking a little water may be added if necessary to avoid sticking) add half the prepared rice, spreading it evenly over the mixture, drizzle 1 tbsp of oil over it and add saffron mixed into 2 tsp of milk. Cover the remaining rice, cover and cook on very low heat for 1 mins. Serve accompanied with whipped, lightly sweetened yogurt or raita and some fresh salad.