Rusk is a hard dry bread or double baked bread which is widely available across the world. In many parts of India rusks are eaten after having been dipped in tea, coffee or milk. In this Biryani recipe the combination of these slight sweeten dry breads with rice and spices gives an immense pleasure to taste buds.Rusks are available under various brand names in India. I've used "Britania Premium Rusk" for this recipe. This pure vegetarian Biryani is extremely delicious and easy to prepare. This is one of my favorite Biryani of all time.
Basmati Rice : 500 gm
Rusks : 6 Pieces
Mint Leaves : 1/4 Cup
Cloves : 6 Nos
Bay Leaves : 3 leaves
Cinnamon : 3 Sticks medium size
Onions : 3 Nos (Sliced)
Green Chillies : 4 Nos (Split)
Ginger Garlic Paste : 2 Tea Spoons
Ghee or Oil : 2 Table Spoons
Salt : To Taste
Garam Masala : 1 Tea Spoon
Heat Oil or Ghee in a Pan. Add Onions, fry till Onions turn light Brown.
Add Mint leaves, Green Chillies, Cloves ,Cinnamon, Bay Leaves,Ginger Garlic Paste and Garam Masala, fry for 2 minutes.
Now add washed Basmati Rice to it. Fry the mixture for 2 minutes.
Add water in the mixture in ratio of 1:2 ( 2 cups of Water for every 1 cup of Rice ). Add salt.
Cover the vessel with a lid and cook the rice till done.( Choose a thick bottomed vessel to avoid sticking at the bottom).
Now remove the lid and place the Rusks in the middle of cooked rice, cover with lid and leave it for 5 minutes (for softening of Rusks) before serving.