MATKA FRUIT DUM BIRYANI

A housewife and mother of two, Palkonda Swarna Latha Reddy, is an excellent cook. Apart from cooking, she is passionate about music and dancing. In her free time, she plays the veena. With a zest for life, she is full of warmth and love.

For Swarna, the festival of Diwali holds a lot of significance as she is very superstitious. On this auspicious occasion, she shares two delicious recipes that she prepares at home for her family.

MATKA FRUIT DUM BIRYANI

Ingredients                         Qty

basmatirice
apple
orange
pineapple
pomegranate seeds
cashews
almonds
curd
garam masala
bay leaf
cardamom
clove
cinnamon stick
Kashmiri red chilli powde
green chilli paste
salt
ghee
red food colouring
green food colouring
1 cup
½ slice
½ slice
1 slice
12 grams
10 gm
10 gm
1 cup
1 tsp
1
2 pods
2
½ inch
1 tsp
10 chillies   
to taste
1 tbsp
2 drops
2 drops

Instructions

1. In a large vessel, take the soaked biryani rice and half boil with cardamom, cinnamon stick, cloves and bay leaf. Once the rice is boiled, keep this aside.

2. Heat ghee in a frying pan on medium flame, roast cashew nuts and almonds. Keep this aside.

3. In a mixing bowl, take curd, salt, garam masala, Kashmiri red chilli powder, green chilli paste and then chopped fruits. Mix all the ingredients thoroughly and keep this aside.

4. Take a pot (Matka), add one layer of half-boiled rice, one even layer of the fruit masala and then another layer of half-boiled rice. On top of the rice, add both red and green food colouring.

5. Wrap the pot with aluminium foil. Now in a large vessel, fill water and place a stand. On this stand, place the biryani pot. On medium flame, cook it for about 20 minutes.

6. Before serving, garnish with roasted cashew nuts and almonds.