Biriyani is savored in all parts of India and forms an integral part of Indian Cuisine. Though biriyani made with Chicken, Lamb, Fish or Shrimp are the most popular across India, this vegetarian version is also lip-smacking and is a boon to vegetarians. Following is a recipe that I learnt from one of my friend’s mom who makes the best biriyani that I have ever tasted.
Ingredients:
Basmathi rice - 4 cups
Carrot (large) - 1/4 cup (chopped lengthwise about an inch long)
Beans - 1/4 cup (chopped lengthwise, an inch long)
Potatoes (small) - 1 nos (diced with skin)
Fresh green peas - 1/4 cup
Cauliflower florets - 1/2 cup
Double beans - 1/4 cup
Curry leaves - 2 sprigs
Red Onion (large) - 2 nos (chopped lengthwise)
Tomato (large) - 2 nos (diced)
Coriander leaves (roughly chopped) - A handful
Mint leaves (roughly chopped) - A handful
Green chilies - 5 (slit)
Salt - As required
Sugar - 1 tsp
Turmeric powder - 1/2 tsp
Kesar/edible red color - just enough(mixed in 1/4 cup milk)
Thick curd - 1/2 cup
Cloves - 5
Cinnamon sticks - 2 inch-piece, broken
Cardamom - 4 (crushed)
Bay leaves - 3 (cut in half)
Oil - 3 tbsp
Ghee - 3 tsp
Water - 6 cups
For masala (grind into a coarse paste):
Red Onion (small) - 1
Green chillies - 2 nos
Ginger-garlic paste - 2 tsp
Fennel seeds (Perinjeerakam) - 2 tsp
Chilly powder - 4 tsp
Method of Preparation:
1) Wash the rice and soak in water for about 1/2 hr and then strain and save the water.
:- 1.5 cups of water for 1 cup of rice.
2) Heat oil in a pressure cooker.
3) Add the cloves, cinnamon sticks, cardamom and bay leaves.
:- Crush the head of cloves to prevent them from bursting.
4) Add the thinly sliced onions, slit green chilies and curry leaves.
5) Fry till the onions turn brown.
6) Add the coarsely ground paste, salt, turmeric powder and sugar and fry till a nice aroma arises.
7) Add chopped tomatoes and fry until they turn pulpy and oil starts floating on top of the mixture.
9) Add all the vegetables, mint leaves and coriander leaves and fry till the mixture becomes dry.
10) Add the strained rice and fry for a few minutes.
11) Add the saved water, curd, ghee and mix well.
12) Check for salt and spice and sprinkle the saffron soaked milk and rice on top.
13) Close the cooker with the weight on.
13) Turn off the stove right after the first whistle.
:- Do not leave on fire for more than 1 whistle as rice would get over cooked and get burnt at the bottom.
14) Once pressure settles, open the cooker and transfer the biriyani onto a serving dish.
:- Serve hot with onion/carrot/beetroot raitha.
Happy cooking :)
Ingredients:
Basmathi rice - 4 cups
Carrot (large) - 1/4 cup (chopped lengthwise about an inch long)
Beans - 1/4 cup (chopped lengthwise, an inch long)
Potatoes (small) - 1 nos (diced with skin)
Fresh green peas - 1/4 cup
Cauliflower florets - 1/2 cup
Double beans - 1/4 cup
Curry leaves - 2 sprigs
Red Onion (large) - 2 nos (chopped lengthwise)
Tomato (large) - 2 nos (diced)
Coriander leaves (roughly chopped) - A handful
Mint leaves (roughly chopped) - A handful
Green chilies - 5 (slit)
Salt - As required
Sugar - 1 tsp
Turmeric powder - 1/2 tsp
Kesar/edible red color - just enough(mixed in 1/4 cup milk)
Thick curd - 1/2 cup
Cloves - 5
Cinnamon sticks - 2 inch-piece, broken
Cardamom - 4 (crushed)
Bay leaves - 3 (cut in half)
Oil - 3 tbsp
Ghee - 3 tsp
Water - 6 cups
For masala (grind into a coarse paste):
Red Onion (small) - 1
Green chillies - 2 nos
Ginger-garlic paste - 2 tsp
Fennel seeds (Perinjeerakam) - 2 tsp
Chilly powder - 4 tsp
Method of Preparation:
1) Wash the rice and soak in water for about 1/2 hr and then strain and save the water.
:- 1.5 cups of water for 1 cup of rice.
2) Heat oil in a pressure cooker.
3) Add the cloves, cinnamon sticks, cardamom and bay leaves.
:- Crush the head of cloves to prevent them from bursting.
4) Add the thinly sliced onions, slit green chilies and curry leaves.
5) Fry till the onions turn brown.
6) Add the coarsely ground paste, salt, turmeric powder and sugar and fry till a nice aroma arises.
7) Add chopped tomatoes and fry until they turn pulpy and oil starts floating on top of the mixture.
9) Add all the vegetables, mint leaves and coriander leaves and fry till the mixture becomes dry.
10) Add the strained rice and fry for a few minutes.
11) Add the saved water, curd, ghee and mix well.
12) Check for salt and spice and sprinkle the saffron soaked milk and rice on top.
13) Close the cooker with the weight on.
13) Turn off the stove right after the first whistle.
:- Do not leave on fire for more than 1 whistle as rice would get over cooked and get burnt at the bottom.
14) Once pressure settles, open the cooker and transfer the biriyani onto a serving dish.
:- Serve hot with onion/carrot/beetroot raitha.
Happy cooking :)
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