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Thursday, February 7, 2013

Vegetable Biriyani

Vegetable Biriyani:


Basmati Rice – 2 cups
Capsicum – 1
Onion – 2
Tomato - 3
Cauliflower – 10 to 15 medium sized florets
Potato – 2 (medium sized)
Beans – 10 in number
Carrots – 4 in number
Green Peas – ½ cup
Panner – 200 gms (optional)
Ginger Garlic Paste – 1 tsp
Mint leaves – 1 cup
Coriander leaves – few
Green chilli – 2
Chinnamon – 1 ½ inch stick
Cardamom - 2
Bay leaf – 1
Cloves – 2
Snauf– ½ tsp
Curd – 1 cup
Lemon – 1
Bread – 2 slice.
Salt – to taste
Garam masala powder – ½ tsp
Ghee / oil – 100 ml


Wash the rice till it runs clear. Strain and soak it in water for half an hour. Ratio of rice : water is 2 : 3½ .
Chop onions and tomatoes into fine pieces.
Cut the vegetables into long medium sized cubes.
Slit green chilli into two pieces.
Powder the chinnamon, cardamom, cloves in a mixie. (Coarse powder)


Add ghee / oil in the cooker and when hot add bay leaf, snauf and the grinded powder and sauté well.
Add onion and sauté till it turns pink. Now add ginger garlic pate and sauté.
Add chopped tomatoes and sauté it well for some time. Wait till the tomatoes turn mushy.
Add the diced vegetables, salt and sauté well. Wait till the vegetables are half cooked.
Now add half of mint leaves, little coriander leaves, green chillies, curd and panner and sauté well.
Add the soaked rice to it and sauté it for a minute.
Now add water (water used for soaking rice), salt and wait till it comes to boil.  Add the lemon juice and remaining mint leaves and close the cooker with the lid.
Allow the cooker for 2 whistles and turn of the stove and let the pressure release by itself.
Lastly add fried bread, fried onions, fried nuts and coriander leaves for garnishing.

Serve it hot with Onion raita and potato chips.  :)

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