For the Love of Biryani's

Name: For the Love of Biryani's
Cuisine: Indian
Ingredients: Ginger (1/2 inch); Chilli (3-5); Garlic (2 cloves); Canola Oil vegetable oil or any other (2 tbsp); Potatoes; Bell Peppers -Red,Green and Yellow(cut into thin slices); Carrots -Cut into Julienne; Masala Chat; Lemon Juice; Pepper Ground Fresh; to taste Salt

Akansha Bansal @cook_7818074

We Indians love biryani's.Biryani originates originally in Persia and was introduced in India by the Arabs.Biryani is a rice dish with lots of flavours and textures,made with quite a few variants of rice.The key to a good biryani lies in good quality rice,fresh spices and ingredients and style of cooking.In this post I will be covering the biryani variants from all over India and then share my signature biryani dish with a twist.
Sneak-peek of my chatpati hyderabadi 'veg' biryani
Biryani is a very addictive dish so handle with care :)
Biryani comes in lots of colours and flavours mainly segmented by regions, we have
Kashmiri Biryani
Finally here is the recipe to my signature dish using rice.I use Basmati Rice for this one.

Akansha Bansal @cook_7818074

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Ingredients

Ginger (1/2 inch)
Chilli (3-5)
Garlic (2 cloves)
Canola Oil vegetable oil or any other (2 tbsp)
Potatoes
Bell Peppers -Red,Green and Yellow(cut into thin slices)
Carrots -Cut into Julienne
Masala Chat
Lemon Juice
Pepper Ground Fresh
to tasteSalt

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Steps

1

Basmati Rice(2 fistful for one person, usually a persons stomach size is the size of his/her fist)
2

Water(depends on the rice variant
3

Onions(2)
4

Ghee(to garnish at end)
5

Spices:
6

Aniseed(1-2)
7

Cloves(2-3)
8

Cinnamon (small stick)
9

Dry Red Chilli (1-2)
10

Bay Leaf(1)
11

Peppercorns(quarter tea spoon)
12

Turmeric(1 tea spoon)
13

Black Pepper(1 tea spoon)
14

Red chilli Powder(1/2 tea spoon)
15

Cumin(1 tea spoon)
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Coriander seeds(1/2 teaspoon)
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Dry Mango Powder(1/2 teaspoon)
18

Salt to Taste
19

Soak the rice in water for 15-30min.Temper the spices 1-11 on dry heat for 2-3min till the aroma starts to come, make sure to do this on low flame.You can coarse ground the spices or leave them as it is.
20

Cut potatoes in chunks and dunk in cold water or freeze for 10min(this makes them crispy)
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Next take about a tablespoon of oil and bring it to high heat.
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Add potato chunks and pan sear till light golden
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Take out on a kitchen paper towel to soak excess oil
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Season with chat masala, salt,freshly ground pepper and lemon
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Keep them aside for adding at the end
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Next in a wok or pan add 2 tbsp oil and bring to medium heat
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Add onions,chilli,ginger and garlic and sauté till onions become translucent
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Add bell peppers,carrots and sauté for a couple of minutes
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Add the tempered spices and cook for a minute or so
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Then add soaked rice along with water(1.5inch height of water with good quality basmati is enough) in the same wok.
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Cover the wok and let it cook in steam
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Once completely cooked top it with chahtpatay aloo, lemon slice and slit chilli
33

Add ghee and fresh onion while serving