Avakaya Biryani | Andhra Avakaya Dum Biryani

Ingredients

• 1 cup Basmati Rice
• Water as needed
• 1/2 tsp Shahi Jeera
• 1 tsp Ghee
• Salt as needed
• 3-4 cups Water
• 1 cup Sliced Onions (2 Medium Sized Onions)
• 8-10 Shallots Chopped
• 1 Green Chilli
• 2 tbsp Oil
• 1 tsp Ghee
• 2 inch Cinnamon Piece
• 2 Cloves
• 1 Green Cardamom
• 1 Star Anise
• 1 Dried Bay Leaf
• 1/2 cup Thick Curd
• 1/2 tsp Ginger Garlic Paste
• 1 tbsp Avakaya (Andhra Cut Mango Pickle - recipe link in steps below)
• 1/2 tbsp Kashmiri Red Chilli Powder
• 1/4 tsp Turmeric Powder
• 3/4 tsp Garam Masala Powder
• 1 tsp Coriander Powder
• 1/4 cup Finely Chopped Coriander Leaves
• 1/4 cup Finely Chopped Mint Leaves

Instructions

1. 1

   Soak Basmati Rice in enough water for 15 mins. Bring a pot of water to boil. Add 1 tsp ghee, 1/2 tsp shahi jeera and salt as needed.

2. 2

   Add soaked basmati rice, mix well. Cook on medium flame in open pot.

3. 3

   Meanwhile, heat 2 tbsp oil in heavy bottomed kadai. Add 1 dried bay leaf, 2 cloves, 1 cardamom and 2” cinnamon and 1 star anise. Fry for few seconds.

4. 4

   Add 1 slit green chilli along with 1 cup chopped onions and 8-10 shallots chopped. Fry until light golden brown.

5. 5

   Next add 1/2 tsp ginger garlic paste and fry for a few minutes until the raw smell goes off.

6. 6

   Now add spice powders – 1/4 tsp turmeric powder, 1/2 tbsp Kashmiri red chilli powder, 3/4 tsp garam masala powder, 1 tsp coriander powder and salt as needed. Fry off for 2-3 mins.

7. 7

   Keep aside a tbsp each of chopped mint and coriander leaves and add the remaining of 1/4 cup each of finely chopped mint and coriander leaves. Cook for a couple of minutes.

8. 8

   Next add 1/2 cup thick curd and mix well, cook for 3-4 mins on low flame.

9. 9

   Now add 1 tbsp Avakaya and mix it in.

10. 10

    Check if the rice is cooked to 3/4th done.

11. 11

    Strain off the starch and remove excess water from the rice as much as possible.

12. 12

    Quickly add the strained rice to the pan. Sprinkle the saved mint and coriander leaves. Drizzle a tsp of ghee on top of the rice.

13. 13

    Cook it covered on lowest flame for 5-6 mins. Remove from heat.

14. 14

    Let it rest for another 5-10 mins before fluffing it up with a fork.

15. 15

    Serve hot with onion raita.