Kamal Kakdi (Lotus Root) Biryani
Preparation - Chop the onion into thin long slices.
Wash and soak the rice for 1-2 hours.
Cooking - Peel and slice the lotus root. Soak in warm water for 10 mins and rub them gently to dislodge any mud sticking to the pores. Once cleaned put them in fresh water till required.
Add the GG paste and fry till raw smell goes away. Add the tomato puree and fry till oil starts to separate out.
Add the poppy seeds paste along with turmeric, chili powder, coriander powder, cumin powder and garam masala. Fry for 1 minute.
Add the lotus root and green peas. Stir fry for 3-4 minutes.
Add the soaked rice along with the chopped mint, coriander leaves and green chili. Fry till the leaves wilt up a bit.
Cook on a medium low flame for 1 whistle (approx 12-14 mins). Remove and keep aside for 15-20 mins.