• 1 ½ cup Basmati Rice
• ½ cup Cauliflower
• ½ cup Green Peas
• ½ cup Beans (chopped into small pieces)
• 2 Capsicum (chopped)
• 2 Potatoes (boiled)
• 2 Onions (quartered)
• 2 Onions (chopped)
• 1 cup Curd
• 1 Cinnamon (dalchini) Stick
• 2 Cloves (laung)
• 2 Bay Leaves
• 2 Cardamoms.
• 1 tsp Red Chili Powder
• ¼ tsp Haldi (turmeric) Powder
• 4 whole Black Peppers
• 1 tsp Garlic (grated)
• 1 tsp Ginger (grated)
• ¼ tsp Hing
• 1 tbsp Coriander (chopped)
• 1 tbsp Lemon Juice
• 10 Almonds
• 10 Cashewnuts
• 4 tbsp Ghee
• Salt to taste

Boil the cauliflower, peas and beans together with salt and keep it aside.

Soak rice in water for 30 minutes.

Strain the water and mix salt with the rice. Spread it on a plate.

Take a pan and heat ghee in it. Add onions and fry till they turn brown.

Take out the fried onions and keep it aside.

Separately fry cashews till light brown and the capsicums till they become soft and keep aside.

Take a big vessel and heat 6 cups of water in it.

Add the pepper, cloves, cardamoms, bay leaves and salt.
Bring it to boil and then add rice. Cook for 8 to 9 minutes.

Take out the rice and spread it in a large plate.

Blend the quartered onion, garlic and ginger into a fine paste.

Heat ghee in a pan and put the paste in it.
Saute for 3 minutes.

Now add chopped tomatoes, chilli powder, haldi powder, garam masala, hing, onion and boiled vegetables.
Saute till the oil separates.

Now add the beaten curd and cook for about 3 minutes.

Add the potatoes.
Mix well and keep side.

Take a handi (earthen pot) and grease the inside of the pot with ghee.

Spread a layer of rice at the bottom of the pot.

Now spread evenly the cooked vegetables on the rice.

Take a bowl and mix in it capsicum, fried onions, cashew, coriander and sliced almonds.

Spread this mixture layer over the vegetable layer in the pot.
Sprinkle half of the lemon juice over the layered rice.

Again put a layer of rice followed by a layer of vegetables and lemon juice sprinkling.

Repeat the process till the handi is filled.

Cover the pot with a lid and seal the edges with chappati dough.

Put the pot in a preheated oven at 130 degrees.
Keep the pot in the oven for 15 to 20 minutes.

You must make a small slit in the cover of handi for the excess steam to escape.
Enjoy hot Handi Biryani.

by Pak101.com (few years ago!) / 1231 views