Saturday, March 7, 2015
Basmati Rice - 1 cup
Water - 2 cups
Oil - 2 tbsp.
Shahi Jeera / Caraway Seeds - 1/2 tsp
Green Chilies - 3, slit
Vegetables - a mix of potatoes, cauliflower, carrots, cut into 2 inch lengthwise
Turmeric - 1/2 tsp
Red Chili Powder - 1/4 tsp
Yogurt - 1/2 cup
Homemade Biryani Masala - 2 tsp
Fresh Mint Leaves / Pudina / Dried Mint leaves
Shrimp - 15 to 20
Boiled Eggs - 2 (optional)
Red Onion - 1 small, thinly sliced
Roasted Cashewnuts, Golden Raisins or Soaked Almonds - a handful (optional)
Cook the rice with water till done. Do not overcook the rice. Fluff with fork and keep aside to cool down.
Heat a tbsp. of oil in a pan. Add the sliced onion and cook on medium heat till the onion caramelizes.
Heat 1 tsp of oil in a large pan. Add the boiled eggs, a little turmeric, red chili powder and salt. Toss on all sides till the eggs become golden brown. Remove and keep aside. Add the shrimp and cook till done. Remove and set aside.
In the same pan, add some more oil and the shahi jeera. Then add all the vegetables, little turmeric, salt and green chilies. Cook on medium high till the vegetables are almost done.
Beat the yogurt well and add the biryani masala and mint to it. Remove the pan with the vegetables from heat and add the yogurt.
Cook on low heat for a few minutes. Then add the cooked rice and mix well.
Add cooked shrimp and egg and mix together. Sprinkle fried onions and nuts on top and serve hot with cucumber raita/salad.