Biryani

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• ¾ onions

Cut medium slices of onion. Slow fry the sliced onions in 3Tbsp of oil at low-medium flame, making sure it does not burn. Once caramelized, keep it aside to let it crisp. Cook time: 20mins

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• 1⅝ potatoes
• ¾ cilantro
• ¾ tbsp chili powder
• ⅜ tbsp Turmeric powder
• 2 tbsp Biryani masala
• 2 tbsp ginger garlic paste
• ¾ tbsp Coriander Powder

Marination. Dice potatoes in medium size and marinate with following. Coriander power 2 spoon. Chili powder 2 spoon. Turmeric 1 spoon. Some fried onions.

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• ¾ bay leaves
• ¾ black cardamom pods
• 2 cloves
• 1¼ Red Chilli Whole
• 1⅝ cardamom pods
• ¾ tbsp black peppercorns
• ¾ star anise
• ¾ tbsp Shahi Jeera

Whole Spice for Rice

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• 1¼ cups basmati rice

Soak Rice

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• ⅜ tsp Amchur powder
• ¾ tbsp yogurt

Add Yogurt and Amchur powder to the potatoes and let it marinate. Marination time: 1hr

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Prepare baby corn, mint and garlic and set aside. We will use this in later stage when cooking the masala and rice.

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• 6 cashew

Slow roast cashew. Cook time: 3-5mins

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Sautee the whole spice mix until fragrant. Should be couple of mins.

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Bring water to running boil

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Boil rice to 70-80%. Also, add fresh mint. It will finish cooking during the layering stage. Cook time 10-15mins.

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Drain out the water from the rice using a colander, when 80% cooked. This will ensure rice is not overcooked.

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• 1⅝ garlic
• ⅜ onion

Masala. Sautee garlic for a min then onions. Add water if needed to make sure its not burnt. Add biryani masala. Cook time: 5-7 mins at med-high flame.

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Add the marinated potato mixture to sautee pan. Sautée until potatoes are cooked 70-80%. Add water if needed. Cook time: 10-15mins, at med-high flame.

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• 3⅝ Mushrooms
• ⅜ mint
• 2 baby corns

Add baby corn. Mushrooms. Mint. And Cilantro. Cook time: 7-12mins at med-high flame.

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Add Ulavacharu masala. Do not cook this, tamarind will go bitter. Can be skipped if Ulavacharu is not available.

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Layering. The idea is to layer the masala and rice and slow cook for 20-30mins. This will bring out the flavors of masala into the rice and finish cooking the rice and potatoes. Create alternate layers of the cooked vegetables and rice each layer being half an inch. Start by by keeping the cooked masala as the bottom layer.

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Top it up with roasted cashew, fried crisp onions and some mint leaves.

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Add a mixture of saffron, garam masala, heavy cream, this will give the signature orange color to the rice. Cover the pan and lets it slow cook. Cook time: 20-30mins.

Enjoy your meal!