Saturday, February 17, 2007

Quick Vegetable Biryani

This is a quick and simple biryani. I normally make rice separately these days for two reasons - We currently have the electric stove which seems to have a mind of its own, and the rice cooked on the stove gets, lets just say, crispy!! The other reason is that once the rice is already cooked I can change my recipe until the last minute depending on what I want that instant ..
This recipe is simple in the number of ingredients and vegetables used.

Cooked Basmati Rice - 1 1/2 cup
Onion thinly sliced - 1/2 cup
Carrots small cubes - 1 cup
Peas - 1/2 cup
Cauliflower - 5 to 6 Florets
Chili Powder - 1/2 tsp
Malli podi/ Coriander Powder - 1 1/2 tsp

Malli Ela /Coriander Leaves - 1/2 cup
Saunf/Fennel seeds - 1 1/2 tsp
Ginger - 1 " finely chopped
Garlic - 1 pod
Clove 3 to 4
Bay leaf -1
Cinnamon Stick - 1"
Nutmeg - 2 pinches
Cardamom - 2

Salt to taste
Ghee / Clarified Butter - 1 tbsp

When the Rice is cooked half the way you can start with the biryani masala. Once the rice it done cool the rice. In a blender make a smooth paste of 3 to 4 slices of onion, malli ela, saunf, cloves, garlic, ginger, cardamom, bay leaf, cinnamon, nutmeg using very little water. In the meantime in a wok / large kadai heat the ghee (you can also use any refined oil and 1 tsp of ghee for smell instead). Add the rest of the onions and fry it until golden brown and slightly crispy. Add the carrot, cauliflower and peas and cook for 10 minutes. I used cauliflower that I had already boiled and frozen. If yours is raw it would take slightly more time for the veggies to cook well. Once the they are done add the chili powder, coriander powder and fry to 2 to 3 minutes. Then add the paste you created earlier and cook for 5 to 6 minutes. Add the salt. Turn of the heat.
Now using a fork add the rice and mix with the masala. Run the fork and blend well. Serve hot with yogurt raita and pappadum.

If you would like to make the rice and the veggies together - after the paste is added and cooked add the uncooked rice and fry for 2 to 3 minutes. Add twice the amount of water for the rice, cover and cook on medium to low heat until the rice is cooked and the water evaporates. You might need to add additional 1 cup of water if you think it has not reached the consistency of the cooked rice you like.

To make a simple Yogurt Raita:
Mix finely chopped 2 tbsp of onion, 1 tbsp of finely chopped tomato, 1 tbsp finely chopped coriander leaves, 1/3 tsp of chili powder, 1/4 tsp jeera powder in 1 cup of yogurt. Add 1/3 cup of water and salt to taste.

You can also garnish with fried cashews, golden raisins and chopped Coriander leaves.


KitchenFairy said...

TSmitha,this is really usefull for me on this time..We people are on lending for next 50 days..I am looking for vegetarian recipes.Thank You .

Anonymous said...

Tried this recipe... and came out really tasty. It was the right blend of spices. Thank you for sharing.

Jennifer Kumar, Cross-Cultural Coach said...

I made this today. Thanks!! I never made it before and I am told it turned out pretty good. We had it with a side of onion and tomato raita.

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