Kalan Biryani with Brinjal Gravy

Instructions

1. 1

   Prep Rice & Biryani Masala

   • Gently wash the seeraga samba rice until the water runs clear. Soak it in ample water for 30 minutes, then drain completely and set aside.
   • In a small pan, dry roast 1 tsp fennel seeds, a 0.5-inch piece of cinnamon, 2 cloves, and 1 green cardamom on low heat for 1-2 minutes until fragrant. Be careful not to burn them.
   • Allow the roasted spices to cool completely, then grind them into a fine powder using a spice grinder. This is your fresh biryani masala.
2. 2

   Sauté Onions & Aromatics

   • Heat oil and ghee together in a heavy-bottomed pot or pressure cooker over medium heat.
   • Add the whole spices for tempering: 1 bay leaf, the remaining 1-inch cinnamon stick, 4 cloves, 3 green cardamoms, and 1 star anise. Sauté for about 30 seconds until they release their aroma.
   • Add the thinly sliced onions and a pinch of salt. Sauté for 10-12 minutes, stirring frequently, until they turn a deep golden brown. This caramelization is crucial for the biryani's flavor.
   • Add the ginger-garlic paste and slit green chilies. Sauté for another 1-2 minutes until the raw smell disappears.
3. 3

   Cook the Mushroom Masala

   • Add the chopped tomatoes and cook for 5-6 minutes, until they become soft and mushy, and oil begins to separate from the masala.
   • Stir in the turmeric powder, red chili powder, coriander powder, and the freshly ground biryani masala. Sauté for 1 minute.
   • Add the chopped mint and coriander leaves and mix well.
   • Add the sliced mushrooms and the remaining salt. Cook for 5-7 minutes until the mushrooms release their water and are partially cooked.
   • Reduce the heat to low, add the whisked curd, and stir continuously for 2-3 minutes to prevent it from curdling. Cook until the masala thickens.
4. 4

   Combine and Cook (Dum Method)

   • Add the drained rice to the pot. Gently fold it into the masala for 1 minute, being careful not to break the delicate rice grains.
   • Pour in 2.25 cups of water and mix everything gently. At this stage, taste the water for salt; it should be slightly saltier than you prefer, as the rice will absorb it.
   • Increase the heat to high and bring the mixture to a rolling boil.
   • Once boiling, immediately reduce the heat to the lowest possible setting. Cover the pot with a tight-fitting lid. For a better seal ('dum'), you can place a heavy object on the lid or place the pot on a hot tawa (griddle).
   • Cook on low heat for 15-18 minutes without opening the lid.
5. 5

   Rest and Serve

   • Turn off the heat and let the biryani rest, completely undisturbed, for at least 15 minutes. This allows the flavors to meld and the rice grains to firm up perfectly.
   • Open the lid, drizzle the lemon juice over the top. Gently fluff the biryani from the sides using a fork or a thin spatula to separate the grains.
   • Garnish with more fresh coriander leaves and serve hot with a side of onion raita.