Mr. Syed Ismail (BCTCA 2ND SEM) is a dedicated and diligent, young aspirant who is exceptionally good at culinary arts. IIHMCA has selected him as the Chef of the Day.
Ingredients:
- 500 gms Basmati Rice, soaked for 30 minutes
- 35 ml Ghee
- 2 nos Bay leaf
- 3 gms Shahi jeera
- 1 no Star anise
- 3 nos Cardamom whole
- 1 nos Black cardamom
- 2 nos Mace
- 4 nos Clove
- 1 inch Cinnamon stick
- 100 gms Onion sliced
- 2 nos Chilli slit
- 25 gms Ginger garlic paste
- 3 sprigs Mint leaves, finely chopped
- 4 sprigs Coriander leaves, finely chopped
- 1 lit Water
- 8 gms Salt
Method:
- Wash & Soak the rice in a large bowl.
- Heat a large kadai on medium flame. Add ghee to the kadai and heat it.
- Add bay leaf, shahi jeera, star anise, pod cardamom, black cardamom, mace, clove and cinnamon to the oil and let it crackle.
- Now add sliced onion and sauté well.
- To the above, now add ginger garlic paste and sauté till raw aroma goes off.
- Add slit green chilies and sauté till onions turn golden brown
- To the same. add chopped mint & coriander leaves and sauté until it turns aromatic.
- Keeping the flame on low, add basmati rice and sauté for 2 minutes without breaking rice.
- Now add 2 cup water and ¾ tsp salt. mix well.
- Cover and simmer for 10 minutes.
- After 10 minutes, give a gentle mix making sure water is absorbed and is moist.
- Cover and simmer for 10 more minutes, or until rice is cooked completely.
- Finally, sprinkle rest of the coriander leaves on top and serve with biryani gravy.