SIMPLE AND SPICY BIRYANI

Biryani is a lavish exotic flavorful dish which is loved by every one. The general procedure for making the biryani is very elaborate with cooking the rice, masala paste, vegetable mixture in layers on a slow flame till all the flavors mingle with rice making a rich aromatic dish called Biryani. Here I give a simple and my version of biryani. This procedure may be different from the traditional way of making the biryani but I am sure the taste will be great.
INGREDIENTS

1. Rice                         1 cup
2. Water                      2 cups
3. Vegetables              2 cups(chopped potatoes, carrots, green peas, beans,cauliflower)
4. Bay leaves                2
5. Star anise                 2( anasapuvvu in telugu)
6. Bread croutons         10
7. Fried cashews          10
8. Salt                          to taste
9. Onions                     1 Medium
10. Tomato                    1 large
11. Oil                            1/2 cup
12. Ghee                        2 Tsp
13. Cashews                   10
14. Ginger                      1 inch piece
15. Garlic                        4 cloves
16. Cardamom                 2 
17. Cinnamon                 2 small pieces
18. Cloves                      4
19. Khus khus                2 Tsp( gasagasalu)
20. Fresh coconut         1/4 cup
21. Jeera                       1 Tsp
22. Coriander seeds       2 tsp
23. Turmeric                  1/2 tsp
24. Red chilies               6
25. Sugar                       1 Tsp
26. Curd                        2 Tsp
27. Coriander leaves     3 Tsp chopped

PROCEDURE
Here I give the recipe I make every time. It is quite different from the basic recipe but tastes very yummy.
Wash and cook the rice with little salt and ghee and let it cool. If you are using basmati rice use only one cup of water.
Cook the vegetables of your choice along with some salt and keep aside. The size of the vegetables purely depends on you taste.
Now take a blender and add all the ingredients  from #8 to # 24. Grind them to a fine paste.
Now take a wide pan and add the oil and ghee. Add the bay leaves, star anise  and then the ground paste. Cook on a slow flame till the mixture oozes out oil and is completely fried, turns to golden brown. Now add  curd and salt just enough for the masala( rice and veggies already have salt in them ).
Add the vegetables and cook for five minutes. Now and rice into the masala and mix well. Now decrease the flame to very low and cover the pan with a tight lid. Cook for about 5 minutes till all the masala flavor infuses into the rice and veggies.
Finally add the coriander leaves, bread croutons, fried cashews.
Serve hot with raita and curry of your choice.
TIPS

• Increase the amount of ghee if you like.
• Do not over cook the veggies as they further cook in masala.
• The amount of the spices can be varied depending on your taste.
• If you like the fried onions you can even add them.
• Now a days you find the soy chunks used in biryani. Add them if you like.
• Alternatively the masala mix with veggies and rice can be arranged in layers and kept in oven on a low flame for about 20 minutes. And this Tastes awesome.
• Add saffron mixed in milk to enhance the color and aroma.