We fondly call this biriyani recipe as 'Jayanthi Biriyani' in our family. My aunt taught this recipe to all our family members. However, I have never seen her make it often. Mom makes it atleast once in 15 days! My dad craves for this biriyani all the time. It is really spicy hot.. A very addictive one..
3 small tomatoes (roma/bengaloru thakkali)
1 onion or 1/2 onion if big American sized (cut long)
1 handful chopped coriander leaves
1 handful chopped mint/pudhina leaves
2 cups sour curd/yogurt
1/2 sp biriyani masala/garam masala/curry powder
1 sp dhaniya powder
chilli powder 1 sp, salt (to taste), 1/4 sp turmeric
1 sp ginger garlic paste/ ginger paste
3 green chillies (grind to paste)
3-4 tsp oil
For the rice mixture:
3/4 cup assorted veggies (carrot, beans, peas, cauliflower, potato)
1 cup basmati rice
2 cups water
jeera 1/2 sp, 1 inch cinnamon, 3 cloves, 1 big elachi
3-4 sp ghee
Soak/ marinate all the gravy ingredients in curd/yogurt except onions atleast for 1 hour. Add oil in a kadai. Saute chopped onions. Add the soaked items and continue to boil till completely dry. This might take a long time. Keep aside.
Parallely in a kadai, add ghee, add jeera, spices, rice and veggies. Saute well. Transfer to an electric rice cooker. Add water, salt and cook till done. ( Alternatively, you can cook the rice in a pressure cooker or directly in the kadai. Check the ratio of water and rice however. Make sure that the rice does not get soggy.)
Once the rice and gravy mixture cools, mix them together.
You cannot resist tasting it while mixing!!