Cooking Method:
Wash rice and drain. Slice
beans, carrots and turnip into thin long pieces. Cook these vegetables with green
peas and keep aside.
Slice 1/3 of the onions and keep aside. Grind the remaining onions, ginger, garlic and
green chillies into a fine paste. Dry roast andhra moggu and coarsely grind it
along with half quantity of cinnamon, clove and cardamom.
Heat oil and ghee in a vessel and
roast bay leaves and the remaining cinnamon, clove and cardamom. (Reserve some
ghee for frying cashew nuts and salt bread) Add sliced onion and sauté till
golden brown. Add ground paste kept aside and fry.
When it's done, sauté well with
ground cinnamon and add rice, fry for a while. Add salt to taste along with 4cups of
water and mix well. Close the vessel and cook the rice on a low heat. When it is
done add the cooked vegetables and boil for some time. Finally add chopped
cilantro and mint leaves.
Cut the salt bread into fine pieces
and deep fry in ghee or oil until they become crisp and brown. Fry cashew nuts
in the same ghee.
Before serving the biriyani,
garnish it with fried cashew nuts and salt bread. |
