Chatpat Pindi Biriyani

Ingredients :-

For the saffron flavoured aromatic rice:-

  1. Basmathi Rice – 1.5 cups
  2. Boiling water – 3 cups
  3. Ghee – 1.5 tbsps.
  4. Bay leaf – 1 number
  5. Cardamom – 3 numbers
  6. Cinnamon – 1 ” piece
  7. Turmeric powder – 1/4 tsp.
  8. Saffron – a pinch
  9. Salt – 1.5 tsps.

For the tomato mixture:-

  1. Sunflower oil – 2 tbsps.
  2. Tomato – 2 cups; pureed in the mixer
  3. Ginger-garlic paste – 1 tbsp.
  4. Kasoori methi – 1.5 tsp.
  5. Red chilly powder – 3/4 tsp.
  6. Salt to taste

For the biriyani masala:-

  1. Sunflower oil – 1 tbsp.
  2. Cumin seeds – 1 tsp.
  3. Onions – 1 medium, finely chopped
  4. Water – 1/2 cup
  5. Boiled peas – 1/2 cup
  6. Chopped green capsicum – 1/4 cup
  7. Garam masala powder – 1/2 tsp.
  8. Cold milk – 1/2 cup
  9. Pepper powder – 1/2 tsp.
  10. Salt to taste


  1. Soak the rice in water for 30 minutes. Drain out all the water from the rice & keep the rice aside. Heat ghee in a non-stick pan & add the cardamom, cinnamon and bay leaf. Stir in the rice, turmeric powder and fry it  for 3-4 minutes. Add boiling water, saffron strands & 1.5 tsps. of salt & cover cook on medium low heat for 10 minutes. Reserve 1/2 cup of cooked yellow rice for garnish.
  2. For the tomato mixture,  heat oil in a non-stick pan and add the ginger-garlic paste. Cook till you get a very nice aroma. Stir in the red chilly powder and kasoori methi. Cook for a minute on low heat. Add the pureed tomatoes and salt and cook till completely dry. Keep aside 2 tbsps. of this mixture and use the remaining tomato mixture for making the biriyani masala.
  3. For the biriyani masala,  heat oil in a non-stick pan and add the cumin seeds. Allow them to crackle. Stir in the chopped onion and fry till it turns golden brown in colour. Add the tomato mixture and mix. Add water and bring to a rolling boil. Stir in the peas and chopped capsicum and cook for a minute on high heat. Add garam masala powder and remove the mixture from heat. Add cold milk and mix. Add pepper powder and more salt if needed.
  4. Preheat the oven to 180C.
  5. Heat 1 tsp. of oil and add 2 tbsps. of  tomato mixture that you had reserved earlier. Add the rice and toss well to get red coloured tomato flavoured rice. Take care to not add the 1/2 cup of rice we had reserved for garnish.
  6. Arrange the red rice in an oven proof dish. Spread the vegetable gravy over the rice. Spread the reserved yellow rice on top. Cover with foil.
  7. Bake at 180C for 20 minutes.

Source:- Nita Mehta

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