Wednesday, 6 March 2013

Vegetable Biryani

Vegetable Biryani (Feeds 4)

Ginger – 1 inch piece
Garlic – 2 pods
Onion – 2 large
Tomatoes – 2 large
Cream/curd/coconut milk – 2-3 tablespoons
Coriander Powder - 2 teaspoons
Chilly Powder – 1 teaspoon or as per taste
Turmeric - a pinch
Cloves – 2-3
Cinnamon – 1 inch piece stick
Bay leaf – 2-3
Garam Masala – 1 teaspoon 
Beans (Diced) – 20

Carrots (Peeled and Diced) – 2 large
Peas (Shelled) – 1 cup
Cauliflower (diced) – 1 cup
Fried onions
2 onions large sliced long and thin
Other ingredients

Rice – 1.5 cups basmati
Oil for frying and cooking
Ghee - 2 teaspoons
Salt to taste
Coriander(destalked and finely chopped) - 3 tablespoons
Mint (destalked and finely chopped) – 1 tablespoon

Method of preparation: Normally I make this in three parts, four if you consider the rice used. Cook good quality Basmati rice in the cooker. Follow the instructions on the packet carefully to ensure that the rice comes out white and fluffy. The normal rule of thumb for basmati rice is to use and one and quarter measure of water to one measure of rice.

The next step would be to prepare the vegetables and either cook them in the Microwave on high for 6 minutes with a little salt or if you do not have a microwave, steam the vegetables without water. Make sure that they are not cooked till they are too soft or soggy.

Fry the onion slices in oil till they are golden and crisp. Keep aside. Process or grind the tomatoes, onions, garlic and ginger to a rough paste. Heat 2 tablespoons oil in pan add cloves, cinnamon and bay leaf. Fry for a minute and then add the onion-tomato-garlic-ginger mix. Cook for 7-8 minutes and then add the Dhaniya powder, chilly powder and turmeric. Cook till the oil starts to come out on the sides and then add the salt and garam masala and cook for one more minute. Add Cream/curd/coconut milk and cook till mixture has a creamy texture.

Vegetable Biryani

Onion Tomato Raita
Assembling the Biryani: Take a large flat vessel (it should fit into the cooker for steaming or in case you are microwaving, it should be suitable for that). Spread a layer of rice(one third), sprinkle some of the ghee. Then add one third of the gravy on top, spread over the rice. Spread on third of the steamed vegetables. Then crush lightly with hand and add one third of the crispy onions. Sprinkle with one third of the chopped mint and coriander. Then start the next layer and then the next in the same sequence. Once you are done, cover the vessel with a lid and pressure cook for a 5-8 minutes without the whistle. In case you are microwaving then do it on high for 3 minutes.

Serve hot with a simple onion, tomato, coriander and green chilly raita.

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