Monday, January 5, 2009

Vegitable Biriyani

Basmathi rice - 2 cups
Onion- 1 1/2(cut lengthwise)
Carrot-1(chopped length wise)
Beans-10-15 nos(cut an inch length wise)
Potatos-1 no diced
Green peas-1/2 cup
Curry leaves-1 leaf
Tomato-2 nos( diced)
coriander leaves(chopped) -a handfull
Green Chillies-23-nos
Salt-as required
Turmeric powder-1/2 tsp
Saffron/red edible color (mixed half cup milk)
Thick curd-1/2 cup
Cinnamon-1 stick
Cardamom-4 nos(crushed)
Bay leaves-1 no

For Masala

Onion- 1no
Green chillies-1no
Ginger-garlic paste-2tsp
Fennel Seeds-2tsp
Red Chillipowder-3 tsp
(make a fine paste)

Method of Preparation

1.5 cups water=1cup of rice

soak about 1 rice in a separate cup of milk saffron/edible red color

Heat oil in a cooker

Add the cloves ,cinnamon sticks, cardomom and bay leaves.

Once the cloves stop bursting .add the thinly onions ,green chillies and curry leaves.

Fry till the onions start turning brown.

Add the coarsely paste, salt,turmeric powder and sugar and fry till a nice aroma arises.

Add chopped tomatoes and fry till they turn pulpy and mashed and oil starts floating an the mixture.

Add the vegs,and coriander leaves and stir fry until the water from the washed veg evaporates considerably.

Add the strained rice and fry with veg until the rice starts changing color.

Add the the strained water and all the rest like the rice soaked in saffron and milk ,curd ,and ghee.and mix well.

Check for salt and spice and close the cooker with weight on

Just after the first whistle remove from the fire.

Do not leave on fire for more than one whistle as the rice would get over cooked and get burnt at the bottom.
Remove the rice on to the serving dish...

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