SAUSAGE BIRIYANI

                         A QUICK SAUSAGE BIRIYANI

All I took…..

1.5 cups basmati rice (or any long-grained rice)
1 large onion + 2 green chillies, ground to a paste
1 large tomato, pureed
A handful of green peas (fresh or frozen)
500grms of sausages cut into finger shape.

1 tbsp ghee (or oil)
Fresh chopped coriander leaves for garnish (optional) 

MASALA

1/2 tsp jeera / cumin
1 tsp dhania / coriander powder
A pinch of turmeric
1 tsp ginger garlic paste
1 heaping tbsp of biriyani masala
Salt to taste

How I Made It: 

1. Cook the basmati rice in 5 cups of boiling, slightly salted water until cooked but still firm. Set aside.

2. Heat the ghee in a pan and add the onion-green chilly paste. You can also slice the onions and chillies and add it that way but I felt like grinding it so I did. Fry the onion paste for about 2 mins. It will start losing moisture and get thicker.

3. At this stage, add all the masala ingredients in the order given. Fry well for about a minute till it starts smelling gooood.

4. Add the tomato puree, peas and cut sausages. Give it a good mix and cook closed on low fire until the it is cooked soft, yet retains its shape (about 5-7 mins). You can sprinkle some water if you feel the mixture is getting too dry.

5. Once done, check salt and then mix in the cooked rice gently until well combined. Garnish with chopped leaves and coriander and a spn of pure ghee.  serve with any raita and papad.

:-- THIS SHOULD NOT BE A DRY BIRIYANI, TO MAKE IT GREASY TAKE A SPOON OF GHEE AND ADD IT TO 3SPN OF THICK CURD AND BEAT IT AND ADD THIS TO BIRIYANI IN THE FINAL STAGE AND MIX IT.