Kashmiri Briyani

Briyani ala Kashmiri

1kg basmati rice (wash, and soak for 15mins, then drain)
4 tbsp ghee
2 tbsp tomato puri
1 cup evaporated milk
2 tbsp heap, greek yogurt
2 lemon grass, bruised
4 cloves 
3 cardamom
1in cinnamon stick 

Pound into a paste
2 onions
3 green chilies, deseed
1in ginger
4 nips garlic

1 tbsp cumin powder
1 tbsp fennel powder
2 tbsp coriander powder
1/2 tbsp garam masala

100gm Nona Mixed Fruit (fry lightly in ghee)
50gm cashewnuts ( fry in ghee, lightly)
2 tbsp shallot crisps
2 tbsp chopped coriander leaves


Heat ghee, add in spices and saute then add in the pounded ingredients and stir until aromatic, then add in the powders and saute further. Add in tomato puri and yogurt and stir. Add in the drained basmati rice and combine with the spices. Pour in evaporated milk, salt to taste, lemongrass, and stir to mix. Transfer to a heatproof bowl, and stir in about 1 to 1 1/2 cup of water. Enough water to cook the rice. Give a stir, close and leave to cook until water drain. Five minutes before closing, garnish with mixed fruit, cashew nuts, shallot crisps and coriander leaves and cover the top with a banana leaf. Close lid and cook for another minute. Close fire and give a stir before serving.