Kidney beans/ Rajma – 3/4 cup
Solid ghee – 3 tbsp.
Cinnamon – 2 1″ sticks
Bayleaf – 2 no.s
Clove – 4 no.s
Cardamom – 4 no.s
Fennel seeds – 1/2 tsp. / use 1 tsp cumin seeds
Onions – 3 cups, sliced long & thin
Garlic cloves – 6 big
Ginger – a big piece
Greenchillies -5 no.s
Shallots – 8 big
Coriander powder – 1 dsp. (heaped)
Red Chilly powder – 1/2 tsp/ to taste
Turmeric powder – 1/4 tsp.
Tomato – 1 cup (pureed)
Carrot – 1 medium, grated
Coriander leaves, Mint leaves – a handful each
Biriyani masala powder -1 tsp
Basmathi Rice – 2 cups, washed and drained.
Almond powder – 2 tbsp.+ 1 tbsp. milk
Rose essence – 1/2 tsp.
Salt as needed
Oil as needed
Boiling water – 4 cups (1:2 ratio)
Cashews – 2 tbsp
Raisins – 1 tbsp
Vegetable fat / Dalda – as needed
Soak the rajma overnight in lots of water. Drain water from the rajma the next day & cook it in your pressure cooker adding 1.5 cups of water & 3/4 tsp of salt. Simmer for 35 minutes after the first whistle. Open the cooker when the pressures completely subside. Drain the water from the cooked rajma.
Heat the ghee and add cinnamon, cloves, cardamom, bay leaves and fennel / cumin seeds.
When you get an aroma of the spices add the onions and fry till golden brown.
Make a paste of the shallots, garlic, ginger and green chillies. Add this paste and stir fry for 10 minutes.
Add coriander, red chilly and turmeric powders and stir fry for 1 -2 minutes.
Add the pureed tomato and a little salt. Saute till oil seperates.
Add the chopped cilantro and mint leaves and the biriyani masala powder.
Add the rice and stir fry for 2 minutes.
Grind the almond powder to a fine paste adding little milk. Mix this paste with 4 cups water. Boil this water.
Pour the boiling water into the rice. Bring to a second boil. Add 21/2 tsp. salt / to taste, grated carrot and rose essence. Cover cook on low heat for 10 minutes. Keep disturbed for 10 minutes more. Let the rice cool. Add the cooked rajma & mix gently with the rice.
Heat dalda and toast the cashews, raisins and bread slices. Garnish your biriyani only at the time of serving.