Jaisalmer Ker Sangri Biryani Desert One Pot

Method

1. 1

   Prepare ker and sangri: Double-boil the soaked ker and sangri to remove bitterness. Drain.

2. 2

   Heat ghee: Heat 3 tbsp ghee in a heavy pot. Add cumin seeds, bay leaves, cardamom, cloves and cinnamon. Sizzle 20 seconds.

3. 3

   Cook onions: Add sliced onions. Cook 12 minutes until deep golden.

4. 4

   Add ginger and garlic: Cook 2 minutes.

5. 5

   Add spice powders: Turn low. Add red chilli powder, turmeric and coriander powder. Stir 2 minutes.

6. 6

   Add ker and sangri: Add the drained ker and sangri. Stir to coat with the spiced ghee. Cook 2 minutes.

7. 7

   Add soaked rice: Add the drained basmati rice. Stir gently.

8. 8

   Add water and salt: Add 3.5 cups water and salt. Bring to a full boil.

9. 9

   Cook covered on lowest heat: Reduce to the absolute lowest heat. Cover tightly and cook 20 minutes.

10. 10

    Rest and serve: Turn off heat. Rest 5 minutes. Fluff gently. Add garam masala. Garnish with fried onion. Serve with yogurt.

11. 11

    Note: The Jaisalmer and Barmer districts of the Thar Desert have one of the most extreme food cultures in India — where regular fresh vegetables are simply unavailable for much of the year. The dried desert produce of ker berries and sangri pods (which grow on wild desert shrubs) has been the primary source of vegetables for the desert communities for centuries. This biryani represents the desert cooking philosophy: creating a complete, flavoured one-pot preparation from entirely shelf-stable preserved ingredients.