For Masala :
1 inch Cinnamon stick
1 Tsp Cumin seeds
1 Tsp Pepper corns
For Biryani :
2 Tbsp Oil
1 Tbsp Ghee
2 Bay leaves
4 Big Potatoes, cut into big cubes
2 Big Onions, Sliced
1 Big Tomato, Chopped ( or use 2 medium sized )
2 Green chillies, slitted
1 Tbsp Ginger - garlic paste
Handful of Mint leaves
3 Tbsp Curd
1/4 Tsp Turmeric powder
1 Tsp Chilli powder ( Adjust according to taste bud )
1 Tsp Coriander powder
Salt to taste
1 Tsp Lemon juice
1 1/2 Cups Seeraga Samba Rice
3 Cups Water
Dry roast the given ingredients in "For Masala" and grind into fine powder.
Heat oil along with ghee in a thick bottomed pan or cooker and add bay leaves followed by elachi and mint leaves.
Add the sliced onions and saute till it turns translucent.
Add green chillies along with ginger garlic paste to the onion mixture and saute till the raw smell goes off.
Add the chopped tomatoes and cook till it gets soft and mushy.
Now add the ground masala powder along with turmeric powder, chilli powder and coriander powder.
Saute for a minute and add curd followed by chopped potatoes.
Mix well and cook till the oil separates from the masala.
Add the measured water along with the required amount of salt and let it boil.
Meanwhile, wash the rice thrice and drain the water completely.
Add rice to the boiling water and simmer the flame.
Cover the pan or cooker using aluminium foil and place an iron pan on top of it.
Cook it for 20 - 25 minutes or till the rice gets cooked.
Once done, add lemon juice and gently mix well without breaking the rice.
Garnish with mint leaves and serve hot.
Serving Options :
Serve hot with any varieties of Raita.
In this recipe, since I have not soaked the rice, I have used 1 : 2 ( Rice : Water ) ratio and if you are soaking the rice, then reduce the quantity of water to 1 : 1 3/4.
Seeraga Samba rice can be substituted with basmati or regular rice.
Adjust the quantity of red chilli powder according to taste bud.