NAWABI TARKARI BIRYANI

A favourite with the 'Noobs' of Hyderabad---whenever they wanted to forego meat and yet wanted something delicious. Like the sofyani, the Nawabi too is mild and 'light'

  INGREDIENTS 

1.BASMATI RICE        350G

2.PATATOES               200G

3.CARROTS                 200G

4.CASHEWNUTS          50G

5.ALMONDS                  50G

6.SULTANAS                  25G

7.GLAZED CHERRIES   25G

8.GHEE                         120G

9.ONIONS                     100G

10.GREEN CHILLIES      4

11.GINGER                     30G

12.GARLIC                      20G

13.TURMERIC                 3G

14.RED CHILLI POWDER 

15.YOGHURT                 220G

16.SAFFRON                  1TBS

17.MINT                           20G 

18.CORIANDER               20G

19.MILK                           1CUP

     6 GREEN CARDAMOM 

     2 BLACK CARDAMOM 

     6 CLOVES 

     2 STICK CINNAMON 

     2 BAY LEAVES 

PREPARATIONS 

THE RICE: Pick, wash in running water and soak in a handi for 30 minutes. Drain, replenish with fresh water, add half the whole garam masala and salt, bring ti a boil and cook untile rice is almost done.Drain.

THE VEGETABLES: peel, wash and dice potatoes and carrots, immerse potatoes in water. Peel, wash and slice onions. Remove stems, wash, slit and desed green chillies. Scrape , wash and cut ginger into juliennes peel and chop garlic. Clean, wash and chop mint and coriander. 

THE ALMONDES: Blanch, cool and peel.

THE YOGHURT: Whisk in a bowl and divide into two equal portions.

THE SAFFRON: Dissolve in warm milk. Add one portin of the yoghurt  and mix well.

Cooking 

Heat ghee in a handi, add the remaining whole garam masala and saute over medium heat until it begins to crackle. Add onions, saute until golden brown, add green chillies, ginger and garlic, saute for a minute. Then add turmeric and red chillies, stir, add the diced vegetables and stir for a minute. Addthe portion of plain yaghurt, stir, add water (150ml), bring to a boil, then simmer until vegetables are cooked. Now add the dry fruits and nuts. Adjust the seasoning.

ASSEMBLING 

In the handi with the cooked vegetables, sprinkle half each of saffron-yoghurt, mint and coriander. Then spread half rice over the vegetables.   Sprinkle the remaining saffron-yoghurt, mint and coriander, spread the remaining rice. Sprinkle rosewater (optional). Place a moist cloth on top, cover with a lid and seal with  atta-dough.

FINISHING 

Put the sealed handi on dum in the pre- heated oven for 15-20 minutes.

TO SERVE 

Break the seal, shift the rice from one side ( just enough to remove the vegetables), make a bed of vegetables in a rice dish, spread the rice on top and serve.