South Indian Biryani Recipe by Anuja

South Indian Biryani Recipe by Anuja  

Here you will find how to make South Indian Biryani Recipe by Anuja. Please give us your feedback or review about the recipe and whether you or your guests liked this recipe or not.

South indian biryani presents the authentic blend of south indian flavours and the taste of aromatic rice blended with deep flavours and great taste.

Preparation Time: 20 mins Cooking Time: 30 mins Makes 4 servings
Ingredients for South Indian Biryani Recipe by Anuja
Following are the ingredients to make South Indian Biryani Recipe by Anuja.
For Masala Paste 10 garlic (lehsun) cloves 1 tsp chopped ginger (adrak) 1/4 cup grated coconut 4 whole dry kashmiri red chillies 2 tbsp coriander (dhania) seeds 1 tsp cumin seeds (jeera) 1 tbsp poppy seeds (khus-khus) 2 tbsp fennel seeds (saunf) For The Garam Masala 1 cinnamon (dalchini) stick 2 cloves (laung / lavang) 2 cardamoms 2 mace (javantri) 1 star anise (chakri phool) 10 to 12 black peppercorns (kalimirch) 1 pinch of nutmeg (jaiphal) powder Other Ingredients 2 cups rice (chawal) 3/4 cup chopped onions 3/4 cup diced and deseeded tomatoes 1/4 cup sliced capsicum 1/4 cup diced carrot 1/3 cup diced potatoes 1/2 cup chopped french beans 1/2 cup cauliflower florets 1/4 cup green peas 1/4 cup chopped coriander (dhania) 1/4 cup chopped mint leaves (phudina) leaves 4 slit green chillies 10 to 12 curry leaves (kadi patta) oil for cooking salt to taste 1 tbsp lemon juice
Method of Cooking South Indian Biryani Recipe by Anuja
Method For masala paste Heat 1 tbsp oil in a pan, add all the ingredients and saute on a slow flame for 1 minute. Cool and blend in a mixer till smooth, adding very little water if required. Keep aside. For the garam masala Heat a tava and dry roast all the ingredients on a slow flame for 1 minute. Cool and blend in a mixer till smooth. Keep aside. How to proceed Clean, wash and soak the rice in 4 cups of water for about half an hour. Drain and keep aside. Heat 3 tbsp oil in a kadhai, add the onions and saute till golden brown. Add the curry leaves, green chillies and the prepared masala paste, mix well and saute till the oil separates from the mixture. Add the tomatoes and cook on a high flame till the moisture evaporates. Add all the vegetables, mix well and cook for a couple of minutes on a high flame. Add the rice and salt, mix well and saute for 2 minutes. Add 3 1/2 cups of hot water and mix well. Bring to boil, reduce the flame and cover and cook, stirring once in a while till almost done. Sprinkle the mint and coriander leaves, garam masala powder, lemon juice, mix well and cover with a tight lid. Keep on hot charcoal for about ten minutes. Open when ready to serve.
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