VEGETABLE BIRIYANI

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Hello again..I have got  quite a lot of biriyani recipes in my draft..I am not boasting 🙂 .There is a reason for this..I am crazy and totally in love with Biriyani dishes right from my college days..Be it non vegetarian or vegetarian.By far i have posted Malabar style Chicken Dum Biriyani and Beef Biriyani and Kappa Biriyani in my blog..there are a lot more to come..i think so…as long as I don’t take long gaps/breaks from blogging..When ever I think about my home back in Kerala,India, the first thing that comes to mind is the delicious aroma that fills up the air drifting from the kitchen…And now being a mom to my kids..I want them to remember their home like that too..a home sweet home filled with mouthwatering aroma..Biriyani is one such dish that during its preparation fills the air with MAGIC..which automatically brings everyone to the kitchen..So I make it a point to prepare Biriyani once a week..That has been like that ever since I have been a mom..And my family shares that special love towards Biriyani…

Today my post is of a Vegetable Biriyani..I prepared it during the Lent Season (Easter lent)…It was so delicious..with the goodness of vegetables.The kind of vegetables you want to include in this Biriyani entirely depends on you..Check it out.

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Ingredients:

  • Basmati Rice – 2 cups
  • Ghee  – 3 tbsp.
  • Cinnamon – 2 one inch sticks
  • Cardamoms – 3
  • Cloves – 3
  • Water – 3 ½ cups.
  • Salt to taste.

For the Vegetable gravy:

  • Carrots – 1 medium chopped.
  • Potatoes – 1 medium potato cubed.
  • French Beans – ½ cup.
  • Onion – 1 medium sliced.
  • Red chilli powder – 1/2 tsp.
  • Turmeric powder – ¼ tsp.
  • Coriander powder – 2 tsp.
  • Garam masala – 2 tsp.
  • Ginger garlic paste – 2 tbsp.
  • Yoghurt –  2 tbsp
  • Water – ¼ cup
  • Salt to taste.
  • Oil – 3 tbsp.

To grind:

  • Mint leaves – a handful
  • Coriander leaves – a handful.
  • Raisins – half a handful
  • Cashewnuts – 10
For layering & garnishing:
 raisins – 1/2 cup
 cashew nuts – 1/2 cup
1 medium size big onion, thinly sliced
Caramalised Onions – 1 cup
finely chopped fresh coriander leaves – 1/2 cup
A pinch of saffron
2tbsp warm milk

Method :

  1. Wash and soak the rice for 30 minutes.Drain the water and  keep aside.
  2. In a pressure cooker,heat ghee.To this add cinnamon,cardamom and cloves and wait till they emit an aroma(less than a minute).
  3. Now add the soaked and drained rice and saute .Now add 1 ½ cups of water and salt and pressure cook for 3 whistles and wait till the pressure releases.Open the lid and fluff the rice gently with a fork and leave aside.
  4. Grind the ingredients under “To grind” and keep aside.
  5. Heat oil in a pan.Saute onions till soft.Now add the ground paste and sauté till the raw aroma disappears.To this add chillipowder,Turmeric powder,coriander powder and garam masala powder and sauté well.Now add the yoghurt(Lower the flame).To this add the ¼ th cup of water and salt.Simmer for a minute and keep aside.
Layering and Dum
Grease your Biriyani pot with some ghee. Randomly place some  vegetables along with gravy along in the bottom of the dish; then spread some cooked rice, some fried nuts, fried raisins, caramalised onions and finely chopped coriander leaves,  and also a few drops of saffron milk. Repeat this layering process for the remaining rice.Place lid and and seal the edges with wheat dough. Place the dish on the hot iron tawa for 2mins and then reduce and cook for 20mins. Turn off heat and keep it aside for 15 mins before serving.
Conventional Oven Method:
Preheat the oven to 350F. Close the oven safe dish with aluminum foil and bake for 20-30 minutes.
Transfer directly to the serving plate. (Do not mix the gravy and rice). Garnish with fried onions, nuts and raisins.Serve with Salad.
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2 thoughts on “VEGETABLE BIRIYANI

    coconutcraze said:
    April 18, 2015 at 2:17 pm

    Biriyani is an all time favourite! Love the look of this biriyani!

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