Dindigul Veg Biryani 😋

                                                    

                                                 ⏲ 60 Min

Ingredients - 26 

5 people

2 no Cinnamon

5 no Green Cardamom

5 no Cloves

1 no  Star Anise

1 1/2 tsp Black Peppercorns

418 grams Seeraga Samba Rice

4 1/4 Groundnut oil

5 tbsp Ghee

2 no Bay Leaves

3 no Onion

2 no Green Chilli

40 tbs Ginger Garlic Paste

2 no Tomato

1/4 cup Coriander Leaves

1/4 cup Mint Leave

1/2 cup Curd

1/2 tbsp Red Chili Powder

1 1/3 tbsp Salt

80 grams Cauliflower

80 grams Carrot

80 grams Potato

760 ml Water

80 grams Beans

80 grams Green Peas

1 tbsp Lemon Juice

1 3/4 pieces Kalpasi (Stone Flower)  

Instructions

1. Transfer the whole spices to a blender and grind it to a

Coarse powder.

2. Wash and soak the rice for 20 minutes

3. Heat a pot, add groundnut oil and ghee. Add the bay

leaves and let it crackle.

4. Add the onions and saute till they turn translucent.

5. Add the ginger garlic paste, green chilli and let it cook in

the oil for a minute. Keep mixing it well.

6. Add the tomatoes and cook it till it turns soft.

7. Add the coriander and mint leaves and let it fry till it

gives out an aroma.

8. Add the curd, mix it well. Cook it until oil starts floating

on top.

9. Add the red chilli powder, biryani masala and cook it till

it gives out an aroma. Add salt, mix it well.

10. Add the vegetables and stir till it is evenly coated with

the masala. Add water and bring it to a boil.

11. Add the rice. Mix the rice gently for a minute in the

masala.

12. Mix and let it cook till the rice and water are at the same

level.

13. Add the lemon juice and mix well.

14. Close it tightly with a lid. Cook it on a dum on low flame

for 15 minutes.

15. Open the pot, fluff the rice. Finish with ghee.

16. Serve it hot with onion raita and biryani kathirikai or

accompaniments of your choice.

by cooking

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