Skip to main content

Vegetable Biriyani

Ingredients
  • Basmati Rice - 3 cups
  • Whole Spices (Cardamon, Cloves, Cinnamon)  - 4-5 nos: each
  • Diced Vegetables (Carrot, Beans, Potato, Green peas) - 2 cups
  • Onion - 3 nos: (finely chopped)
  • Ginger - Garlic Paste - 1 tbsp
  • Thick Curd - 1/2 cup
  • Cashew Paste - 2-3 tbsp (optional)
  • Red Chili Powder - 1 tsp
  • Mint (Pudina) Leaves - handful
  • Coriander Leaves - 2 tbsp
  • Green Chili - 2-3 nos:
  • Ghee - 4-5 tbsp
  • Salt - as required
  • Rose Water - 2-3 drops (optional)
For Garnishing
  • Ghee - 2 tbsp
  • Onion - 1 no:( finely sliced)
  • Cashew and Raisins - as required
Preparation Method
  1. Wash and soak the rice in water for about 30 mins:. Transfer the rice to a strainer and keep aside for about 30 mins: to drain the excess water.
  2. Steam cook the diced vegetables till they are done.
  3. Grind together the mint leaves, coriander leaves and green chili to a fine paste and keep aside.
  4. Boil 4&1/2 cup water.
  5. In a thick bottom cooking vessel, add 3 tbsp of ghee and splutter 2-3 nos: of whole spices. Add the rice and saute for 4-5 mins: in low flame. Add boiled water, salt and mix well. Cook the rice for 20 mins: in low flame, stirring occasionally keeping the lid closed. When the rice is 90% cooked, remove from flame, keep the lid open and separate the rice with a fork and keep aside.
  6. Mix 1 tbsp of turmeric powder in 1/2 cup water. Add 4-5 tbsp of cooked rice to this water and keep aside.
  7. In a wok, heat 3 tbsp of ghee and splutter the remaining whole spices.
  8. Add onion, ginger-garlic paste and saute till onion starts to turn the color.
  9. Add in the mint-coriander-green chili paste and saute till nice aroma comes.
  10. Throw in cooked vegetables, mix well and cook for 2-3 mins:
  11. Add red chili powder and saute for 1 min:
  12. Add in the curd and cashew paste, mix well, adjust the salt and remove from flame.
  13. Fry the items listed for garnishing in ghee and keep aside.
  14. Apply 2-3 tbsp of ghee to the bottom and sides of a thick bottom cooking vessel.
  15. Spread 1/3 of the cooked rice to the bottom of the vessel. Then spread 1/2 of the vegetable mix over the rice layer. Sprinkle little bit of fried onion, cashews, raisins and rice soaked in turmeric water. 
  16. Again spread 1/3 of the rice and then the remaining vegetable mix. Sprinkle little bit of fried onion, cashews, raisins and rice soaked in turmeric water. 
  17. In the top spread remaining rice. Above the rice spread fried onion, cashews, raisins and rice soaked in turmeric water. Sprinkle rose water and close the vessel with a flat tight lid.
  18. Boil 4-5 cups of water in a pan and keep aside.
  19. Heat a thick bottom tawa in stove. Once the tawa is really hot, bring down the flame to low and place the biriyani vessel over the tawa. On the top of the biriyani vessel keep the pan with boiled water.
  20. Let the biriyani vessel to sit like that for about 10 mins:.
  21. After 10 mins:, switch off the flame and take out the biriyani pot. Now you will get mouth watering aroma. Don't waste the time, open the pot.
  22. The delicious, hot, mouth-watering Vegetable Biriyani is ready to serve with raitha, pickle and papad.
Note: - While serving biriyani, take from the  side and make sure that the serving spoon goes till the down, so that everyone will get equal amount of rice and veggies. 

Labels:

Comments

Post a Comment

Popular posts from this blog

Pachor / Rice Cooked in Jaggery Syrup

Pachor is rice cooked in jaggery syrup with coconut. Pachor will be served in churches in central travancore (especially in Kottayam) during feast.   Ingredients Cooked Rice - 2 cups Jaggery (grated) - 3/4 cup Coconut (grated) - 3/4 cup Salt - a pinch Nutmeg + Cardamom + Dry Ginger + Cumin - 1 tsp (powdered) Ghee - 2 tbsp  Sliced Coconut - 1/2 cup Preparation Method Fry sliced coconut in ghee and keep aside. Melt jaggery in one cup of water, strain and keep aside. To a pan add cooked rice, melted jaggery, coconut and salt; mix well and cook till the coconut and rice absorbs the jaggery syrup and become thick. Add the spice powder and fried coconut along with ghee; mix well and remove from flame and allow to cool. Enjoy the sweet and warm Pachor. Note: You can use any rice, I used the matta (brown) rice.
4 comments
Read more

Bangalore, India to Dublin, Ireland amidst Covid-19

We, (myself, my husband, and our ten years old daughter), travelled from Bangalore to Dublin through Paris on 13th August 2020, as my husband got an employment offer from Ireland. We all were excited about the relocation but cautious. When our friends and relatives came to know that we travelled during the pandemic, many, who wanted to join their spouse or family abroad, but concerned about travelling with kids, started pinging us asking for the precautionary measures we took and the travel details. This is my humble attempt to write down the preparations for the travel and how we travelled.  Preparation       As soon as we came to know that we have to travel from Bangalore to Dublin any time in August, we started our planning.      We avoided going to any shops for purchase, in order to avoid the interaction with the public so that the risk can be reduced. We purchased all the items which were required for our travel, including shoes, from Amazon...
17 comments
Read more

Sooji Gothambu (Broken Wheat) Upma

Ingredients Broken Wheat - 1 cup Onion- 1 (chopped) Green Chili - 2 (chopped) Ginger - 1 piece (chopped) Carrot - 1 (chopped) Oil - 3-4 tbsp Curry Leaves - as required Red Chili - 1-2 nos: Salt   - as required Grated Coconut - as required (optional) Preparation Method Boil water in a deep pan, add broken wheat and a pinch of salt and cook till broken wheat is  cooked and become soft. Transfer the wheat to a strainer and allow excess water to strain. In a pan bring oil to heat, add chopped onion, carrot, green chili, ginger, red chili and curry leaves and saute till the onion becomes golden brown. Add cooked wheat, mix well. Add salt if required, close the lid and cook for 5mins:. Remove from flame, garnish with grated coconut and serve healthy breakfast.
Post a Comment
Read more