This is an authentic South Indian style biryani where we do not have to give dum to the biryani.When I first tasted this biryani it reminded me of the same taste of biryani that I had tasted in Kerala during our visit.This biryani may be also prepared with mixed vegetables,paneer,egg or with chicken.Even Andhra Chicken Biryani tastes similar to this biryani where only difference is that the Andhra cuisine's are very spicy and for that we can increase the amount of green chillies in the same recipe to make it spicy and transform it into a Andhra Biryani....I had prepared this biryani in the night for dinner and I had shot pictures both in the night and during daytime(next day),so you may see difference in the pictures.But all it matters is the taste right and I bet this is one of the best recipe.
Recipe adapted from : Veg recipes of India
Rice-2 cups( I used Basmathi)
Ginger garlic paste-1 tbsp
Mint leaves-1/2 cup
Coriander leaves-1/2 cup
Pepper powder-1/2 tsp
Turmeric powder-1/2 tsp
Coriander powder-2 tsp
Red chilly powder-1/2 tsp
Curry leaves-2-3 sprigs
Ghee-3 tbsp approx or oil(I used ghee)
Salt- to taste
Fennel seeds-1/2 tsp
Star anise-1 -2
- Soak the rice for 10 minutes, drain it and keep it ready.
- Heat ghee/oil in a pan,saute all the whole spices until transparent.
- Add onions and fry until transparent.
- Add tomatoes,ginger garlic paste,curry leaves,green chillies,half of mint and coriander leaves and all the spice powders.
- Fry for 2-3 minutes.
- Cover the pan and cook the masala on low flame for few minutes.
- When the masala is cooked and becomes mushy add chopped mushrooms and saute for 4-5 minutes further.
- Add rice and mix well.
- Add salt,remaining mint and coriander leaves,water and salt to taste.
- Once the water starts to boil,check the salt and adjust accordingly.
- At this stage you may transfer the mixture in an electric rice cooker and cook it until done.
- Or lower the flame,cover it with a lid and cook it until done.
- I followed the electric rice cooker method.