Dec 3, 2010

Vegetable Biryani



Vegetable Biryani

Preparation Time: 15 minutes
Cooking Time: 45 minutes
Serves: 4 - 5

Ingredients

2 tablespoon ghee

4 cloves

3 cardamom

2 cinnamon stick

25 g (1 onion)onion, chopped

1 tablespoon ginger - garlic paste ( fresh and homemade )

25 g (1 tomato) tomato, chopped

3/4 teaspoon red chilli powder

1/2 teaspoon turmeric powder

1/2 teaspoon garam masala powder

2 carrots, diced

5 French beans, chopped

5 cauliflower florets ( 20 g )

10 g green peas

1 cup / 200 ml/ / 8 oz (Indian standard measuring cup) good quality basmati rice ( wash and clean rice, do not soak it in water )

20 g onions, sliced and deep fried in 2 tablespoon oil until brown

1 teaspoon rose water (optional)

1/2 teaspoon kewra water ( screwpine essence ) (optional)

1 teaspoon saffron, dissolved in 1 tablespoon water (optional)

Salt to taste ( 1/2 teaspoon or to taste )

1 3/4 cup water (if using Daawat basmati rice / Neesa) - (Normally 2 cups of water required for 1 cup basmati rice and 3 cups of water required for silky raw rice (good quality pachari)

2 teaspoon chopped coriander leaves

Method

Heat ghee in a large saucepan on medium heat. Add cardamom, cloves and cinnamon and fry on a medium heat until fragrant. Add onion and fry until golden color.

Add ginger garlic paste and fry till for 1 - 2 minutes until raw smell disappears.

Add tomato, red chilli powder, turmeric powder, and garam masala powder. Mix all the ingredients well and fry for 3 - 4 minutes.

Add the vegetables, cover and cook for 10 - 12 minutes ( until 1/2 done and coated with spices and tomatoes / water dries up ). Recipe suggestion - One can also microwave high (750 W) vegetables like carrot, French beans and potato with 50 ml / 1/4 cup water (cut into cubes) for 3 minute 30 seconds and add along with the tomatoes. Then it won't take much time for cooking.

Add the rice, half of the fried onions, rose water, kewra water and saffron solution (optional). Add 1 3/4 cup water, stir well, add salt to taste, cover with a tight lid and cook on a low heat for 20 minutes ( rice should not be overcooked and each grain should be separated. See the photo above ) or till done and water dries up.

Garnish biryani with remaining fried onions and chopped coriander leaves (or shallow fried cashew nuts / raisins ..). Serve with vegetable raita / pickle / vegetable korma ....



3 comments:

Priya said...

Delectable briyani, very tempting..

Gayathri's Cook Spot said...

Biriyani looks so tasty..

Unknown said...

Garam masala makes a lot of difference. Please mention if you are using store bought garam masala or homemade. It would be useful if you dedicate a post to garam masala.