A very tasty and easy-to-cook Biriyani rice with no vegetables, no chicken or mutton. A yummy dish on a lazy Sunday, which savors to the taste buds and gives time for relaxation during a weekend. It is a spicy, sumptuous, one-dish meal.
Ingredients
Basmati/Jeera Rice – 1 cup
Milk – ½ cup
Onion – 1 big, finely chopped
Tomato – 1 big, finely chopped
Green chilli – 3-4
Ginger Garlic Paste – 1-2 teaspoon
Cinnamon – 1-1 ½ inch piece
Clove – 2
Cardamom – 2
Stone flower, Bay flower – 1 or 2 each
Mint leaves – a handful (chopped)
Coriander Leaves – a handful (chopped)
Salt – according to taste
Oil – required
Ghee – 2 teaspoon.
Method:
1. Soak rice for 20 minutes, drain the water and keep it aside.
2. Coarse grind cardamom, cloves and cinnamon in a mixer and keep it aside.
3. In a pressure cooker, heat oil and splutter bay leaf and stone flower. Add ground cardamom, cinnamon and clove mixture to it and cook for a few seconds.
4. Add onion and slit green chillies to them and cook till the onion is well cooked. Add ginger garlic paste and cook till the raw smell goes.
5. Add tomato, mint leaves and half of coriander leaves, leave till the tomato turns mushy, all the ingredients get mixed up well and oil leaves to the sides.
6. For 1 cup of Jeera rice, pour 1.5 cups of water and ½ cup milk and add salt to the cooked stuff and allow it to boil. For 1 cup of basmati rice, a little less than 1.5 cups of water will do.
7. When it boils, add rice and check for salt.
8. Close the lid. Pressure cook for 2 or 3 whistles.
9. Once cooked, remove the lid. Add ghee and fluff the rice. Garnish the dish with remaining coriander leaves. 10. Plain Biriyani is ready to be served.