VEGETABLE BIRIYANI ( South Indian Style)

in One Pot recipe, Roti and Rice

 

 

Biriyani is one of the most ordered dish in most restaurants. Its  liked by all members of family , young and old, alike. Its also cooked in most homes, especially on a Sunday, so that all members of the family can relish it, at leisure . There are various versions of the Biriyani ,  each recipe gives its own different flavour , taste , aroma and color . Here is one recipe, which is easy on the palate as it has less spices , less elaborate ,but nevertheless tasty and lip smacking. This recipe is mostly made in South India as its made in coconut paste or milk.

Try this one pot recipe , which is sumptous and filling .

Ingredients 

Ingredients

  1. Basmati Rice or Seeraga Samba Rice 2 cups
  2. Vegetables 2 cups ( chopped )  in thin , one inch size
  3. Salt  2 to 3 teaspoons
  4. Onions half a cup (sliced thin )
  5. Cashewnuts 50 gms
  6. Green chillies 7 chopped roughly
  7. Garlic  6  pods
  8. Anise or fennel seeds one teaspoon
  9. Coconut grated (2 cups)
  10. Mint leaves half a cup
  11. Ginger grated 1 tablespoon
  12. Cloves 4
  13. Cardamom 2
  14. Cinnamon 1 inch
  15. Ghee 3/4 cup
  16. Water  One and three fourths cup

Method

Method

  • Soak the rice for 20 minutes.
  • Vegetables preferred for Biriyani are Carrots , Peas, French Beans , Cauliflower, Potatoes Cabbage , Capsicum.
  • Cut them thin, into  one inches or cubes .
  • Grind coconut , mint , garlic ,ginger, onion, green chilies and anise seeds to a fine paste .
  • In a pressure cooker , add ghee , add the cloves, cardamom and cinnamon and saute for a minute .
  • Add the ground paste and shallow fry to a minute or two .
  • Add chopped vegetables and shallow fry for  3  minutes on high , add salt . Stir often.
  • Drain the rice and add on top of vegetables, add water.
  • Cook on medium heat for one whistle in a cooker . After 10 minutes , release pressure to get a lovely aromatic biriyani.
  • Shallow fry cashewnuts in a tablespoon of ghee.
  • In the same ghee, add half of a chopped onion and fry till brown.
  • Garnish with cashewnuts and onions.
  • Serve hot with raita.

Note

  • A tomato can be added to the biriyani to get a tangy taste.
  • Instead of coconut gratings , you can add thick  coconut milk ( 1 cup ). Reduce the water quantity by half a cup.
  • Coriander leaves can be included.
  • More ghee can be added .
  • Bay leaves , star anise etc can be added to the masala.