CUPPA BIRYANI

Cuppa Biryani, I have tried it a couple of times and its always a hit. It recently appeared on my Christmas Party menu and our friends loved it. Who doesn't love a biryani, right? But this way of serving a biryani makes it all the more delectable! This is one of my favorite Sanjeev Kapoor recipes. 

I have used a medley of vegetables that I like but you're welcome to experiment. Also, I usually prepare everything in advance and assemble a few hours before the party. Then you just pop them in the oven before you're ready to serve. Also, it will envelope your house with the aromas of rice, vegetables and saffron and ghee. 

Ingredients:

Rice, 1.5 cups

Ghee, 1 tbsp + 3 tbsp

Saffron, a few strands

Shahi Jeera, 1 tsp

Potato, 1/2 cup peeled & cubed blanched

Carrot, 1/2 cup peeled & cubed blanched

Cauliflower, 1/2 cup cut into small pieces blanched

Peas, 1/4 cup blanched

French Beans, 1/4 cup chopped blanched

Salt to taste

Coriander Cumin Powder, 1 tbsp

Red Chili Powder, 1 tsp

Garam Masala Powder, 1/2 tsp

Ginger, 1/2 tsp finely chopped

Garlic, 1/2 tsp finely chopped

Green Chili, 1/2 tsp finely chopped

Mint leaves, handful torn

Yogurt, 1/2 cup

Whole Green Cardamom, 2 

Bay Leaf, 1

Fried Onions, 1 cup

Plain Flour, 1 cup

Black Pepper Powder, 1/4 tsp

Oil, 1 tsp

Procedure:

1. Heat ghee in a thick bottomed pan. 

2. Add shahi jeera. 

3. Once the jeera changes color, saute the onions.

4. Add the ginger, garlic and green chilies and cook till the onions are pink. 

5. Next go in the potatoes, carrots, peas, beans and cauliflower.

6. Spice up the vegetables with coriander cumin, red chili and garam masala powder and salt. 

7. Add the fresh mint leaves and mix again. 

8. Finally add the yogurt and cook another 3-5 minutes. 

9. Remove into another bowl to cool.

10. In a separate pan, boil the rice with salt, whole cardamom and bay leaf.

11. Once the rice is almost done, strain the water and set aside the rice. 

12. In another bowl, take the plain flour. Season with salt and black pepper and add the oil. Knead into a soft dough and set aside to rest.

13. Take glasses to serve the biryani in. Ideal would be clear glass mugs or glasses so exhibit those colorful layers.

14. Create a layer of the prepared vegetable mixture at the bottom of the glass. Using a spoon even out the layer. 

15. Next layer in the fried onions. Again push down the layer lightly.

16. And now time to add the rice. 

17. In a bowl, microwave the ghee for a minute. Add the saffron strands to the warm ghee. 

18. Add the saffron infused ghee drops on top of the rice.

19. Repeat the steps till you have topped the glass or the cup. The top layer should be of rice topped with saffron infused ghee. 

20. Using the dough prepare round disks of the dough for each of the glasses. 

21. Seal the glass using the dough disc. 

22. Moisten the dough disc with a smear of saffron ghee again.

23. Preheat the oven at 180 degrees and bake for 10-15 minutes. 

24. Serve hot with cool raita and mirchi ka salan!

And do remember to eat the mathri on the top of the glass.