jayshree's Biryani

ingredients

2 tablespoons (30ml) oil
5ml. mustard seeds
5ml cumin seeds
1 cup finely chopped white onions
5ml ginger paste
5ml. garlic paste
salt to taste approximately 10/15 ml
10ml turmeric powder
7.5 ml. corriander and cumin powder
red chilli powder to taste
30 ml. plain greek yoghurt
1 mugful brocolli chopped into small florets
1 mugful cauliflower chopped into small florets
2 mugfuls peas frozen
1 can sweetcorn
10 fistfuls of biryani or basmati rice boiledut slightly undercooked
fried onions, corriander and roasted cashews for garnish


method

heat the oil . oil is ready if a couple of cumin seeds dropped crackle.
add the mustard seeds and when they start to cracke add the cumin seeds
once the seeds have stopped popping , add the white onions.
turn gas to low, and allow onions to go translucent and then start to redden
add the ginger paste followed by the garlic paste
simmer for 30 seconds and add the salt, turmeric powder, chilli powder and corriander/cumin powder
simmer until the spices are cooked and oil starts separating
add the yoghurt and mix
as soon as the yoghurt is mixed add the vegetables and allow to blend into spices
adjust the spice to taste spicier than a curry

layering of biryani

layer one inch of rice, two inches of vegetables and then another inch of rice.
 garnish with a thin lauer of ready fried onions,corriander and roasted cashews
cover with foil and bake for 20/30 minutes at 180 degrees prior to serving.