Handi Biryani Recipe

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Ingredients:

Serving

1-1/2 cups long grain rice
2 potatoes quartered boiled
2 capsicums cut into strips
2 onions chopped into strips
2 onions quartered
1 tsp ginger grated
2 tomatoes chopped
1 tsp garlic grated
1 cup curd
2 bay leaves
2 cloves
1 cinnamon stick
2 cardamoms
4 or 5 whole black peppers
1 tsp red chilli powder
1 tsp garam masala
1/4 tsp turmeric powder
2 or 3 pinch asafetida
salt to taste
1 tbsp lemon juice
1 tbsp coriander (chopped )
10 to 15 cashews
10 to 12 almonds sliced to flakes (optional)
4-5 tbsp ghee

Directions:

A handi is a round pot like vessel, with a neck narrower than the base. It may be made of metal or in earthenware. It must be heatproof though. If not available use a deep heavy saucepan.
Wash and soak rice in salted water for 30 mins.
Heat ghee in a heavy saucepan. Fry onion strips till crisp, brown, drain, keep aside.
Fry cashews till light brown, drain, keep aside. Fry capsicums till tender, drain, keep aside.
Meanwhile, heat 6 cups water in a large vessel.
Add bay leaves, peppers, cloves, cinnamon, cardamoms, salt.
When it comes to boil, drain and add rice. Bring to boil, cook for 8-9 minutes, till rice is just but not fully done.
Drains in a large colander, spread in a big plate, cool.
Grind quartered onions, ginger, garlic to a paste.
In hot ghee, add paste stir fry for 2-3 mins. Add all powdered masalas, tomatoes, mixed vegetables, stir, cook till fat separates.
Beat curd, add stir till the boil resumes, cook for 2-3 mins. Add potatoes, stir, keep aside.
TO FILL HANDI : grease an oven proof handi well on the inside. Place in half of rice, spread at the bottom. Top with half vegetables layer, spread over rice.
Mix together fried onions, capsicums, cashews, sliced almond, coriander. Sprinkle half over vegetable layer. Sprinkle half lemon juice all over. Repeat rice to lemon juice layer by layer.
Either cover with fitting lid, seat edges with chappati dough, or seat with a tightly packed foil sheet. Make a small slit for excess steam to escape.
Bake in a preheated oven at 130 degrees for 15-20 mins.
Break seal at the table to get the most out of the aroma.
For a stronger flavored biryani, mix in some powdered mace, nutmeg into rice before transferring to handi.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1598.6 Kcal (6693 kJ)
Calories from fat	1252.54 Kcal
		% Daily Value*
Total Fat	139.17g	214%
Cholesterol	28.42mg	9%
Sodium	71.9mg	3%
Potassium	1895.58mg	40%
Total Carbs	63.27g	21%
Sugars	18.8g	75%
Dietary Fiber	27.59g	110%
Protein	52.36g	105%
Vitamin C	17.5mg	29%
Vitamin A	0.5mg	17%
Iron	8mg	45%
Calcium	609.7mg	61%

Amount Per 100 g
Calories	378.93 Kcal (1587 kJ)
Calories from fat	296.9 Kcal
		% Daily Value*
Total Fat	32.99g	214%
Cholesterol	6.74mg	9%
Sodium	17.04mg	3%
Potassium	449.32mg	40%
Total Carbs	15g	21%
Sugars	4.46g	75%
Dietary Fiber	6.54g	110%
Protein	12.41g	105%
Vitamin C	4.1mg	29%
Vitamin A	0.1mg	17%
Iron	1.9mg	45%
Calcium	144.5mg	61%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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Recipe Tags

Weightwatchers Points

42.8

Points
45

PointsPlus

Good Points

saturated fat free,
very low sodium,
low cholesterol,
high fiber

Bad Points

High in Total Fat

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