The dill saga continues.......

Left with a still large bunch of dill leaves after making a chutney out of it, I decided that the only way to use up a sizeable amount of it is to use it in a biriyani.

Here's the recipe......

Dill leaves - 1 cup, washed and chopped
Onion - 1 large, chopped
Tomato - 2 ripe ones, chopped
Green chilli - 2
Ginger - a small piece, chopped
Garlic - 4 pods, chopped
Cloves - 4
Mixed vegetables - 1 cup (I used potato, beans and carrot)
Soya beans - 1/4 cup, soaked overnight
Cardamom - 4 pods
Star anise - 2
Cinnamon - a small piece
Oil - to shallow fry
Turmeric powder
Salt
Rice - 1 cup

Wash the rice and soak it for 10 - 15 minutes in water. Drain and set aside.
Heat some oil in a kadai. Add the spices to it and fry for a few seconds. Then add in the onion, ginger, garlic, and tomatoes. Once the onions are browned and the tomato turns mushy add the dill leaves and stir for a few minutes until the leaves are semi-cooked. Remove and set aside. Once this cools down, grind it to a fine paste.
Heat a tsp of oil and fry the ground paste in it for a few minutes. Then add the turmeric powder, salt, soya beans and veggies. Stir until the veggies are well coated with the mixture. Add the rice to this and pressure cook until two whistles.
Njoy hot with raita and papad.

Notes:

• I used ponni raw rice in this recipe....and so used 2.5 cups of water for 1 cup of rice. If u use basmati, reduce the water to 1.5 cups.