Recipe: Delicious Handi Biryani

Handi Biryani.

You can cook Handi Biryani using 28 ingredients and 8 steps. Here is how you cook it.

Ingredients of Handi Biryani

1. It's 1 1/2 cup of Rice.
2. Prepare 1/2 cup of Carrots.
3. Prepare 4 of medium French bean..
4. Prepare 1 inch of Ginger.
5. You need 7-8 cloves of Garlic.
6. You need 2 of Tomatoes.
7. You need 4-5 of medium Green chillies.
8. You need 1 medium of Carrot.
9. Prepare 1/4 of Cauliflower.
10. Prepare 4 of French beans.
11. You need 10-15 of Green peas.
12. It's of Fresh coriander leaves a few sprigs mint leaves a few sprigs.
13. You need of Saffron (kesar) a few strands Kewra water a few drops.
14. Prepare 2-3 of Green cardamoms.
15. It's 1 of Black cardamom.
16. Prepare 2-3 of Cloves 2-3.
17. You need 1 inch of Cinnamon.
18. It's 1 of Bay leaf.
19. It's 2 tablespoon of Oil.
20. You need 1/2 tsb of Caraway seeds (shahi jeera).
21. It's 1/2 teaspoon of Cumin seeds.
22. It's 1 tablespoon of Coriander powder.
23. You need 1 teaspoon of Turmeric powder.
24. It's 1 teaspoon of Red chilli powder.
25. You need 1/2 cup of Yogurt.
26. You need of Salt to taste.
27. Prepare 1/2 teaspoon of Garam masala powder.
28. Prepare 3 tablespoons of Butter.

Handi Biryani instructions

1. Pick, wash and soak rice in sufficient water for about twenty minutes. Drain. Peel, wash and chop one onion finely and slice the others. Peel and wash ginger and garlic. Remove stems and wash green chillies. Grind ginger, garlic and green chillies to fine paste. Wash and chop tomatoes finely. Add ginger, garlic and green chillies paste. Add coriander powder, turmeric powder, red chilli powder, yogurt and mix well..
2. Peel, wash and cut carrot into half inch sized pieces. Separate cauliflower into small florets, wash and drain. String, wash and cut French beans into half inch sized pieces. Wash and drain green peas. Clean, wash and chop coriander leaves and mint leaves separately. Soak saffron in kewra water.
3. Serve hot with a raita of your choice..
4. Boil drained rice in four cups of salted boiling water with green cardamoms, black cardamom, cloves, cinnamon and bay leaf, until three-fourth done. Drain excess water and keep aside. Mix all the vegetables and boil in three cups of salted water till three-fourth done. Drain and refresh under running water. Keep aside..
5. Heat sufficient oil in a kadai and deep-fry the sliced onions till golden brown. Drain onto an absorbent paper and keep aside. Heat two tablespoons of oil in a thick-bottomed pan. Add caraway seeds and cumin seeds. When they begin to change colour, add chopped onions and sauté until golden brown..
6. Add chopped tomatoes and cook on a medium heat till fat leaves the masala. Add boiled vegetables and salt mix well. Take a handi, arrange alternate layers of cooked vegetables and rice. Sprinkle saffron dissolved in kewra water, garam masala powder, coriander leaves, mint leaves, golden fried sliced onions and butter in between the layers and on top..
7. Make sure that you end with the rice layer topped with saffron and spices. Cover and seal with aluminum foil or roti dough. The handi on a tawa and cook on low heat for fifteen minutes..
8. After 10 min biryani is ready for serve.