Friday, February 1, 2008


This is one of the first recipes that I learnt to cook.. The good thing about this recipe is this can be the base of any kind of briyani - Vegetable, Egg, Chicken or Mutton.

Basmati rice - 2 cups
Onions - 2 medium (thinly sliced)
G.chillies - 4 (Sliced)
Ginger - 1 inch
Garlic - 4 cloves
Curd - 3 tbsp
Corriander leaves - 1/2 cup (chopped)
Mint Leaves - 1/2 cup
Grated coconut - 2 tbsp
Cinnamon - 1 inch
Cloves - 4
Nutmeg powder-1/4 tsp (optional)
Cardamom - 1
Bay Leaf - 1
Fennel Seeds (sombu/Saunf) - 1 tsp
ghee/oil - 2 tbsp


1. Soak the rice in water for 15 mins.
2. Grind Ginger, garlic, 2 cloves and cardamom together. Also grind the grated coconut eparately to a paste.
3. Heat oil/ghee in a pan. (I use 50/50 oil and ghee)
4. Season with Cinnamon, fennel seeds and the remaining cloves.
5. Once they splutter, add onions and fry until golden brown.
6. Add g.chillies and fry for a few mins.
7. Add the ground paste and fry until the raw smell goes away (approx 3 mins)
8. Now add the chopped corriander leaves and mint leaves and fry for a few mins..
9. Add curd & mix well... at this point you can add the main ingredient (vegetables, Egg or Meat)
For veg briyani - add 1 cup of mixed vegetables (potato, peas, carrot, french beans etc)
10. Fry until the masala mixes well with the vegetables / meat.
11. Add the soaked basmati rice, salt and the ground coconut to this mixture and cook together in a rice cooker.

Serve hot with Veg kurma or Onion Raita.

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