Winter nights are perfect for such meals.
I tend to laze around these cold evenings , finish chores, or maybe part of a book.
One good thing is thanks to winter, I have a lot of vegetables at hand.
Rice - 1 cup
Ginger paste - 1 tsp
Garlic paste - 1 tsp
( I used cauliflower, beans, mushrooms, baby corn, shelled fresh peas )
Haldi / Turmeric powder - ½ tsp
Red chilli powder - to taste
Biryani masala powder - 1 tsp
Water - a little less than 2 cups
Kasuri methi ( dried fenugreek leaves ) - 1 tsp
Lemon - half a piece
Ghee / Clarified butter - 1 tbsp
Salt - to taste
Sugar - to taste
( Can use tomatoes ... I did not have any )
How to :
Wash the rice and keep aside ( I do not soak it for a long time).
Heat oil in a heavy bottomed kadahi / deep wok.
Add the sliced onions and fry till translucent.
Add the ginger and garlic paste and fry well.
Add the turmeric powder, chilli powder and the kasuri methi.
Now add all the vegetables except the peas.
Fry well till vegetables are coated with the masala.
Now add the rice and give a few good stirs.
Add salt, sugar and the biryani masala.
Now add water, the peas, cover and cook till all water dries up.
Add the ghee. Squeeze in the lemon, give a stir and cover.
Switch off flame and let it stand for a while.
I made the raita by beating fresh curd / yogurt with salt.