Ingredients:
(A)
1 cup basmathi rice
2 inch cinnamon stick
1 bay leaf
1 star anise
Salt to taste
(B)
1 tbs oil
2 tbs ghee
½ tsp cumin seeds
1 cup onions sliced
3 green chillies sliced
1 tbs ginger garlic paste
1 tbs biryani masala
1 tsp chillie powder
¼ tsp tumeric powder
2 tsp ground kas kas powder
1 cup tomato puree
(C)
½ cup diced capsicum
1/4 cup peas
¼ cup sweet corn kernals
2 tbs chopped coriander leaves
2 tbs chopped mint leaves
2 tbs curds
1 cup diced panner stir fried in oil
Method:
Cook the rice with all the ingredients in (A).
Cook till ¾ cooked, drain, let it cool in a basin.
Heat the oil and the ghee in a pot.
Add in all the ingredients (B) according to order.
Cook till oil seperates.
Now add in all the ingredients in (C).
Mix nicely and cook for few minutes.
Once the oil seperates, add the cooked rice and mix gently with the gravy.
Garnish with roasted cashew nuts and raisins.
Serve with any raitha or with Nithisri’s salana
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