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.