100% husband approved: My husband is very picky when it comes to biryani, as he likes each rice grain to be coated with masala. He loved this biryani! This handi biryani is a delicious blend of vegetables, aromatic spices, ghee and flavorful basmati rice. Instead of marinating vegetables in yogurt I have cooked the vegetables in a freshly ground spicy masala paste. The taste from freshly ground spices takes this biryani to another level. Serve it with minty onion raita as I did! Perfectly compliments this biryani!
Take all the ingredients for masala paste, blend to a smooth paste and keep aside.
In a pan add ghee, bay leaf and onions. Cook until onions are soft.
Then add the masala paste, salt and dry spices. Cook for 1-2 minutes.
Next goes in peas, carrots and bell pepper. Cover and cook for 3-4 more minutes. Add 1-2 tbsp of water if required.
Our veggies mixture is now ready.
In a pot or handi layer rice and veggie mixture alternately and cook on a slow flame for 8-10 minutes.
1. Cook rice few hours in advance if you have time.
2. *Important* Cook rice until 80% done. Do not over cook the rice, otherwise your biryani will become mushy and each rice grain won't be separate.
