Vegetable Biriyani

Namaskara !

Vegetable Biryani, sounds complicated ? It might have one too many ingredients but certainly is a very spicy delicacy. Here goes the recipe of Vegetable Biriyani. Cook and eat like royally like the “Nizam of Hyderabad”.

One quick etymological fact. Biryani in Persian means “fried” or “roasted”. And over here in this recipe, we add deep fried onion slices on top and the dish is cooked with a yogurt based masala.

Ingredients: Serves for 4

  1. Basmati Rice – Washed and Soaked for 20 minutes – 2 Cups
  2. Ghee – 1/ 2 Cup +  2 Tbsp
  3. Carrots  – Diced Small – 1 medium
  4. Beans  – 1/2 ” pieces – 8-10
  5. Capsicum – Diced Small – 1/2 Cup
  6. Potatoes – Boiled and Diced – 2 Tbsp
  7. Cauliflower – Florets – 10-12
  8. Onions – Sliced – 2 + 2 for deep frying
  9. Ginger Paste – 1 Tbsp
  10. Garlic Paste -1 Tbsp
  11. Coriander Powder – 1 Tsp
  12. Red Chilli Powder – 1/2 Tsp
  13. Lemon juice – 1 Tbsp
  14. Curd – 1 Cup
  15. Raisins – Fried- 1 Tbsp
  16. Cashewnuts – Fried- 1 Tbsp

For the tadka:

  1. Cinnamon Stick – Dalchini – 1/2″ piece
  2. Cloves – Laung –  2
  3. Black Cardamom – Moti Elaichi – 1
  4. Saunf – 1/2 Tsp
  5. Jeera – 1 Tsp

Method:

  1. In a pan, heat ghee. Fry the cinnamon stick, cardamom, saunf, jeera and cloves. Let them roast a bit.
  2. Add the rice and sauté. Add 3 Cups water and let the rice cook.
  3. In another pan heat the remaining ghee. Add onions and fry well.
  4. Add ginger and garlic paste. Sauté well.
  5. Add the carrots, beans, and cauliflower. Fry well. Add salt.
  6. Add the potatoes and capsicum.
  7. Add the coriander powder, red chilli powder to the vegetables.
  8. Add the yogurt and mint leaves to the rice. Mix well.
  9. To make biriyani, take a biriyani pot. Add one layer of rice.
  10. Add pudina leaves, little yogurt, fried raisins and cashews and fried onions slices.
  11. Add layer of baked vegetables. Repeat the layering process 2 more times. Add the lemon juice on top.
  12. On low heat cook the biryani for 7-8 minutes.

To serve:

  1. Place fried onions and cashews on top.
  2. Enjoy the scrumptious biriyani hot.

Culinary secrets:

  1. One bay leaf also could be added to the tadka and removed later on to get that extra aroma.
  2. Make the biryani in a deep pot. Add fried onions generously on each layer.
  3. Cauliflower florets must be washed in hot water with salt.
  4. The yogurt keeps the biryani moist and gives a smooth texture to the rice.
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Published in: on June 20, 2010 at 12:22 PM  Comments (2)  

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2 CommentsLeave a comment

  1. Put photos also alongside..


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