Behtareen Biryani

One of the fanciest and most exotic rice preparations with rice is the oh-so flavorful and aromatic Biryani. Behtareen means "Perfect" in Urdu and Hindi. I have never really attempted a Biryani in the past, but inspiration got the better of me last month and I did attempt it and it turned out fabulous - Felt a huge sense of achievement that I managed to make something which we order rather longingly in a restaurant right here in my kitchen!! I was also happy in the knowledge that i used the healthiest and best ingredients to make it.

I was going to make a dhum biryani  - the kind you get at Cream Centre for those of you familiar with that restaurant chain in India. I did not make the atta- chappati covering to cook it, but instead used my rice cooker. But I layered it the same way and the more it stayed the better it tasted. The house was filled with the warm spell of spices and the naturally aromatic basmati.

Here is my version of this exotic rice preparation

The pictures are pretty self-explanatory and the masala for biryani has been approached in different ways depending on what tastes you prefer to be more predominant. 

NOTE: The ONE ingredient I did not photograph since I added it last is coconut - 1/4 cup of grated coconut for the masala.

For the Masala

The veggies, Paneer, (Raisins & Almonds) for sauteing
Peas, Beans,Carrots, Onions, Cauliflower, & Paneer. Saute and cook with olive oil/butter and salt - I added a 2 tsp of curry powder to cook the veggies -
Saute Paneer with 1 tsp of curry powder
Next, saute rice with butter and add the masala paste to it along with salt. Cook in rice cooker

Secret Ingredient 4-5 strands crushed lightly - Saffron - Zafrani (cook with the rice)

Once the rice is cooked, layer veggies and rice finishing preferably with rice layer on top. Once you serve it can be mixed up on the plate or in the copper vessel that I have presented it in. Enjoy HOT with raita & pappad.

Ta-Dah!