Biryani For Dummies A Reference For The Rest Of Us Recipes

Steps:

• Heat the 1/2 the ghee.
• Stir fry the cumin seeds. When they sizzle add the chopped onion. Cook for a minute.
• Add the garlic ginger, cashew nuts, tomato sauce, green chutney/mint leaves,yogurt, all the spices except for the garam masala. cook for 4 mins until you get a wonderful aroma.
• Put paste in a blender and blend till smooth.
• In a fresh pan heat the rest of the ghee.
• Add the paste fry till the oil starts oozing out from the paste.
• Add the veggies. Add a little water if required and cook till the veggies are done.
• Add the garam masala. Take off the heat.
• Mix the rice into the veggies.
• Garnish with sliced fried onions.

Steps:

• Rinse the rice, cover with cold water in a bowl and soak for 20 minutes. Meanwhile, heat ghee in a large pot over medium until it melts, 30 to 45 seconds. Add bay leaf, star anise, cloves, cardamom and green chiles and fry until fragrant, about 30 seconds. Add onion and fry, stirring often, until they start turning golden brown, about 5 minutes.
• Add ginger and garlic and continue frying and stirring until the raw smell dissipates, about 1 minute. Add turmeric and red chile powder and stir for 30 seconds to toast (don't let them burn). Add tomato and 2 tablespoons water. Add half of cilantro and mint. Continue stirring until the tomato starts to break down, about 5 minutes.
• Add the carrot, potato, cauliflower, green peas, green beans, yogurt and salt. Cook, stirring occasionally, for 5 minutes until the ingredients are incorporated.
• Drain the rice and add to the pot, along with the lemon juice and garam masala. Stir until everything is evenly mixed. Add the vegetable stock and stir. Cover and cook on medium for 5 minutes.
• Uncover and stir. Add the rest of the cilantro and mint and the lemon slices. Cover and cook on low for 20 minutes. Turn off the stove and let the pot stand for 15 minutes. Fluff the rice and garnish with fresh pomegranate seeds and cashews if you like.