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Sunday, October 27, 2013

Simple Vegetable Biriyani




INGREDIENTS:
  • Chopped Carrot - ½  cup
  • Chopped String beans - ½  cup
  • Chopped Cauliflower - ½  cup
  • Chopped Green peas- ½  cup 
  • Chopped Potato - ½  cup
  • Chopped onion - 2 cup
  • Chopped tomato - 2 no
  • Curd - 1 cup
  • Basmati rice - 2 cup
  • Ginger and garlic paste - 1 tbsp
  • Slit green chillies - 4 nos 
  • Coriander powder - 2 tbsp
  • Red chilly powder - 1 tsp
  • Garam masala powder - 1 tsp
  • Turmeric powder - ¼ tsp
  • Fennel seed powder - 1 tsp
  • Pepper Powder - ½ tsp
  • Cinnamon – 3 one inch stick
  • Cardamom – 4 nos
  • Cloves – 4 nos
  • Bay leaves – 2 nos
  • Finely chopped coriander leaves - ½ cup
  • Mint leaves (Pudina ila) - ½  cup
  • Ghee - 1 tbsp
  • Thinly sliced Onion - 1 cup 
  • Salt to taste
  • Oil for frying


PREPARATION METHOD:
  • Heat 2 tbsp oil in a pan.
  • Add Onions, green chillies, ginger and garlic paste.
  • Sauté onion till it turns transparent.
  • Add red chilly powder, turmeric powder, coriander powder, garam masala Powder,  fennel seed powder, pepper powder, salt and sauté .
  • Add tomato and sauté well.
  • Add all vegetables into it and saute well.
  • Slow down the flame and cover the pan and let it cook for  5 mins.
  • Add corriander leaves and pudina leaves into it and cook for a minutes.
  • Add curd into it and mix well and cook for 2-3 minutes.
  • Turn off the stove.
  • Heat oil in a pan.
  • Fry thinly sliced onions (for garnishing) until golden brown and remove it and keep it aside.
  • Heat 1 tbsp ghee in a heavy bottomed Pan.
  • Fry cinnamon, cardamom and cloves together for a minute. 
  • Add drained rice and mix well.
  • Add water and salt (to taste) and mix well.
  • Cover the pan with a lid and let it cook.
  • When the rice is half cooked, add cooked vegetable masala and mix with the rice.
  • Let it cook until the rice is cooked and all water has been absorbed.
  • Garnish the biryani with fried onion and chopped corriander leaves.

Recommended Combination: Serve hot with raita / pickle/ pappadam.

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