Usually biriyani are made using basmati or seeraka samba. But I tried it in boiled ponni rice. I was skeptical about how it turns. But I am not disappointed rather more satisfied. It tasted amazing, even the rice cooked perfect.( Thanks to my trusted rice cooker?).
The only thing you miss in this biriyani is the aroma of basmati rice. Apart from that everything is awesome. Do try .
You see how rice is cooked. Perfect, right?
Boiled ponni rice – 1 1/2 cup
Water – 2 cups
Coconut milk – 2 cups
Onion – 1/2 cup thinly sliced
Mixed veggies – 1 1/2 cup ( I used potato, cauliflower, green peas, carrot)
Turmeric powder – 1/4 tsp
Red chilli powder – 1 tsp
Biriyani powder – 1 1/2 tsp
Salt – as required
Cinnamon – a small piece
Cloves – 2 or 3
Cardamom – 2
Pepper corns – 1/4 tsp
Bay leaf – 1
Ghee – 2 tsp
Oil – 1 tsp
Green chilli – 1 or 2
Ginger – a small piece
Garlic – 3 or 4 pods
Coriander leaves – 1/4 cup
Mint leaves – 2 tbsn
Tomato – 1 medium sized
Fennel seeds – 1 tsp
- Grind all the ingredients under ‘ to grind’ to a smooth paste.
- Soak rice for 10 minutes and strain it in a strainer.
- Heat ghee and oil in a pan. Add bay leaf, cinnamon, cardamom, cloves, pepper corns.
- Stir for a minute and add onions. Sauté till golden.
- Then add ground paste. Sauté till raw smell goes and add all spice powders.
- When the raw smell goes add chopped veggies. Cover and cook for a minute.
- Add strained rice and mix thoroughly for a minute.
- Switch off. Transfer it to the rice cooker. Add water and coconut milk. Add required salt.
- Switch on the rice cooker to cook mode.
- Serve warm when it’s done along Onion raita or Mango raita
- You can use only water or only coconut milk .
- Adjust spice according to your taste.
- You can follow the same procedure in basmati rice too. Only thing you have to remember is the rice – water ratio. Here I used 1 1/2 : 4 but for basmati 1 : 2.