I have often wondered why Fruit Biryani has attained this name. Biryani usually gets cooked in a sealed heavy bottomed vessel over low heat. But this “dum” method of cooking us not used in this version of the Fruit biryani. My assumption is, for the layman, biryani indicates something exotic; and fruit biryani, made with the choicest dry fruits, is surely exotic. This is a sweetish concoction, and may come handy if you are inviting kids home or are trying to impress the in-house little one.
- Basmati rice
- Whole garam masala (cinnamon, cardamoms and cloves)
- Garam masala powder (optional). It is better to grind dry-roasted whole garam masalas for the purpose
- Cumin seeds (whole)
- Ginger (finely chopped)
- Green chillies (finely chopped)
- Cashew nut
- Peanut (optional. Soak and peel skin if using)
- White oil
- Cherries for garnishing (optional)
- Dates (halved)
- Cook the rice making sure that it does not get overcooked or soggy.
- Heat white oil and ghee together in a pan.
- Temper with whole garam masala, cumin seeds, ginger, green chillies and sauté.
- Add the cashews and peanuts, if using, fry for a while, and immediately add the rice too.
- Add salt, sugar, raisins, dates and mix everything lightly.
- Keep sautéing so that nothing sticks to the pan or get burnt
- Sprinkle garam masala powder, if using. Leave it out of you want to keep the flavour mild.
- Mix in properly, and remove from heat.
- Top the dish with cherries if you want to.
- Serve hot.