One of my friend makes wonderful and very tasty biryani. I share her recipe. The recipe is so hit in our family that we named the biryani after her name as “Raafiya” biryani . Thank you Raafiya for sharing such a tasty biryani.
Ingredients
- Basmati rice- 5 cups
- Sliced onions medium size- 20-25 #
- Green chilli- 25 #
- Jeera powder- 2 tsp
- Red Chilli Powder- 1 tbsp
- Turmeric Powder – 3 tsp
- Garam Masala – 1 tsp
- curry leaves
- Pudina- 1 small bunch
- Coriander leaves- 1 small bunch
- Ginger garlic paster- 2 tbsp
- Whole garam masala (cinnamon, cardamon, bayleaf, clove) – few each
- Tomato- 3 medium size
- lemon – 2 #
- oil- 250ml
- salt as per taste
- Saffron or yellow colour soaked in little warm milk
- Fried onion rings
Method
- In a pressure cooker add onion, whole garam masala, little oil and little salt and close the cooker along with weight and cook until one whistle.
- Open the cooker immediately and cook the onion until all the water dries up. Add oil if necessary . Add green chillies and fry till light brown colour.
- Add ginger garlic paste and fry till raw smell goes.
- Add jeera powder, red chilli powder, garam masala powder, turmeric powder. Fry again.
- Add tomatoes and fry till nice brown paste and until oil floats.
- Add curry leaves,pudina and coriander leaves.
- You can prepare this paste and refridgerate this in freezer and can be used within 15 to 20 days for various non veg biryanis.
- To this paste add chicken/mutton/seafood and let it cook . Add water if necessary. Also add lemon juice and cook until the meat is tender.
- Soak the rice in salt water for half an hour to one hour.
- Boil water in a big pan. When water is boiled add rice, whole garam masalas, lemon juice, little oil, salt and cook until rice is 3/4th cooked. Strain the water and keep the rice coated with oil.
- Now do the dum. First put one layer of masala gravy, next add a layer of rice, upon rice sprinke little saffron liquid, fried onion rings, coriander leaves, curry leaves, pudina, tomato rings. Repeat this procedure until all masala and rice is done. Rice layer should be final.
- Now either cover with aluminium foil or make a dough of atta and close the lid and seal it with atta and keep the pan on low flame for dum for 10 to 15 minutes.
- Enjoy biryani with raita.
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