Handi Biriyani

Recipe by
Total Time:
1 hour
Serves: 3
Nutrition facts:

240 calories, 9 grams fat

Course: Main Recipe
Cuisine: Indian Recipe
Technique: Bake Recipe
Difficulty: Medium

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Ingredients

  • 3 cups long grain rice
  • 4 potatoes quartered boiled
  • 4 capsicums cut into strips
  • 4 onions chopped into strips
  • 4 onions quartered
  • 4 tomatoes chopped
  • 2 cups slices mixed vegetables (French beans, carrots, cauliflower, etc.)
  • 2 tsp ginger grated
  • 2 tsp garlic grated
  • 1 cup curd
  • 2 bay leaves
  • 2 cloves
  • 1-inch cinnamon stick
  • 4 cardamoms
  • 4-5 whole black peppers
  • 2 tsp red chilli powder
  • 2 tsp garam masala
  • salt to taste
  • 1/2 tsp turmeric powder
  • 5-6 pinches asafetida
  • 2 tbsp lemon juice
  • 2 tbsp coriander chopped
  • 10-15 cashews
  • 10-12 almonds sliced to flakes (optional)
  • 4-5 tbsp ghee

How to Make Handi Biriyani

  • Wash and soak rice in salted water for half an hour.
  • Heat ghee in a heavy saucepan.
  • Fry onion strips till crisp, brown.
  • Drain and keep aside.
  • Fry cashews till light brown. Drain and keep aside.
  • Fry capsicums till tender and keep aside.
  • Heat 12 cups water in a large vessel.
  • Add all the spices and some salt.
  • When it comes to boil, add the soaked rice.
  • Bring to boil, cook for 8-9 minutes, till rice is just cooked but not fully done.
  • Drain in a large colander, spread in a big plate and leave it to cool.
  • Grind quartered onions, ginger, garlic to a paste.
  • In hot ghee, add paste stir-fry for 2-3 minutes.
  • Add all powdered masalas, tomatoes, mixed vegetables, stir, cook till fat separates.
  • Beat curd, add, stir and cook for 3 minutes.
  • Add potatoes, stir, keep aside.
  • To fill handi:
  • Grease an oven proof handi well on the inside.
  • Layer the handi half with rice at the bottom.
  • Add a layer of vegetables and another layer of rice.
  • Mix together fried onions, capsicums, cashews, sliced almonds, coriander.
  • Sprinkle half over the vegetable layer.
  • Sprinkle half lemon juice all over.
  • Repeat rice to lemon juice layer by layer.
  • Either cover with fitting lid, seal edges with chapatti dough, or seal top with a tightly packed foil sheet.
  • Make a small slit for excess steam to escape.
  • Bake in a preheated oven at 130 C for 15-20 minutes.
  • Break open the seal and serve hot with onion raita

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