Last Sunday i tried this biriyani with slight variations from HERE.After tasting this , i reminded about the biriyani i had in AAB ( Adayar Ananda Bhavan ).Its aroma and taste were very similar to it.If any of u make biriyani similar to restaurant style please share with me..I’ll try from ur blog..I hope U all would try this and let me know how u liked it ..
- Basmati rice – 1 cup
- Water – 1.5 – 2 Cups (adjust as per given on the packet)
- Vegetables – Carrot , Beans , Peas , Potato – 1 cup
- Big onion – 1 no (Slice cut)
- Green chilly – 2 nos ( Slit cut )
- Tomato – 1 no
- Ginger , Garlic and Saunf / sombu Paste – 1.5 tsp ( Ginger – 1.5 inch , Garlic – 6 pods and Saunf – 1/2 tsp )
- Mint & Coriander leaves – A handful
- Turmeric powder – 1/4 tsp
- Red chilly powder – 1/2 tsp
- Coriander seeds powder – 1 tsp
- Garam masala powder – 1/2 tsp (optional)
- Cashew paste – 1 tsp (Grind 5- 7 cashews )
- Salt – As required
- Ghee – 1 tbsp
- Curd – 1 tsp
- Cinnamon – 1 small piece
- Cloves – 2 nos
- Cardamom – 1 no
- Bay leaf – 1 no
- Marati moggu / Star anise – 1 no
- Wash and soak basmati rice for 20 mins in 2 cups of water.
- In a cooker base take the oil and once its hot , add cinnamon, cloves , cardamom , bay leaf and star anise.
- Then add the sliced onions and ginger, garlic and saunf paste. Saute well till its raw smell vaporizes.Now add half of the mint , coriander leaves and green chillies. Mix well ..
- Then add the finely cut tomato pieces and saute till it turns mushy.
- Now add all the powders , cashew paste and mix well for few mins.
- Finally add the cut vegetables with the required salt and toss it well.
- Add the soaked rice with water , curd and the remaining mint & coriander leaves.Pour a tsp of ghee .
- Close the cooker and cook for 1 whistle.
- We always want the briyani to be less spicy and mild in flavors. Please adjust the above said ingredients according to ur tastebud.
- If u wish u can fry the rice in ghee before soaking in water.
|I’ve already mentioned the benefits of spices here and |
vegetables here,please refer it.
Star anise has been used in a tea as a remedy for rheumatism, and the seeds are sometimes chewed after meals to aid digestion.
Japanese star anise (Illicium anisatum), a similar tree, is not edible because it is highly toxic (due to containing sikimitoxin); instead, it has been burned as incense in Japan. Cases of illness, including "serious neurological effects, such as seizures", reported after using star anise tea may be a result of using this species. Japanese star anise contains anisatin, which causes severe inflammation of the kidneys, urinary tract and digestive organs.