Vegetable Biryani

Sunday calls for a special Lunch and this Sunday we decided to go with scrumptious Hyderabadi Vegetable Biryani with Burani Raita. Biryani is a complete meal in itself but when accompanied with some complementary side dishes it becomes even more relishing. So, I decided to make Burani Raita and Garlic Coriander Chutny this time. But when I got up in the morning I saw lots of raw Mangoes in our Garden which fell down cause of last night’s thunder-storm so, I decided to make my Mom style ‘Aam ki Launji‘ also with the Biryani Meal.

Biryani is not a complicated recipe as many of you might think. It’s not complex but involves a lots of ingredients and steps. Lets start first with the ingredients.

Ingredients:

For Rice Preparation:

  • Basmati Rice 1 and 1/2 cups
  • Water 1 and 1/2 cups
  • One tsp ghee
  • Black Cardamom 1
  • Cloves 3-4
  • Bay leaves 1
  • Cumin Seeds 1 tsp
  • Salt to taste

For Veggies Preparation:

  • 1 Black cardamom
  • 2 bay leaves
  • 3-4 cloves
  • One cinnamon stick
  • Two medium carrots chopped
  • 12-15 French beans chopped
  • 8-10 mushrooms  cleaned and chopped
  • One medium capsicum chopped
  • Two big onions chopped in thin slices
  • 1 and 1/2 cup cauliflower cut in small florets
  • Garlic paste 1 and 1/2 tsp
  • Ginger paste 1 tsp
  • One cup smooth yogurt
  • Tomato puree of 2 small tomatoes
  • Salt to taste
  • Red chilli powder 1/2 tsp(or you can add more as per your liking)
  • Turmeric powder 3/4 tsp
  • Coriander powder 2 tsp
  • Cinnamon powder 1/2 tsp(or use one stick)
  • Garam Masala powder 1/2 tsp
  • One cup chopped coriander leaves
  • 1/2 cup chopped mint leaves
  • Few strands of Saffron mixed with 1 cup warm milk
  • 2 tbsp oil

Process:

  • First of all wash Basmati rice thoroughly in running water and then soak them in 1 cup of water for at least 20 minutes, in the mean time you can prepare your Vegetables.
  • After soaking strain the rice and keep aside, heat a pan and add some Ghee in it, when ghee is warm add Cumin seeds, bay leaf, black Cardamom and cloves in it let them crackle
  • Now add strained rice, stir them with the spices for a few minutes then add water n salt and close the lid
  • Let them cook till rice soaks all the water it would 75% cooked by then, keep them aside
  • Now take another pan heat oil in it and put in the whole spices – cloves, bay leaves, black Cardamom, and cinnamon stick, let them crackle
  • Add onions and fry them till you get a nice pink colour now add garlic and ginger paste, stir it
  • Now add Vegetables, firstly add carrots And beans then rest of the Vegetables, give them a good mix
  • Add all the powdered spices – salt, chilli, turmeric, coriander powder, Garam Masala, cinnamon powder(avoid if you already added a cinnamon in the beginning). Mix it well
  • Now add tomato puree and mix then cover the lid and let it cook for 5 minutes. Now open the lid and add the yogurt and mix well again cover the lid for 4-5 minutes.
  • By this time the Vegetables would be cooked if not, use your judgement and cook for some more time.
  • After removing the lid let it cook open for another 2-3 minutes, and this is ready.

Final Layering: 

  • Layering can be done in a ‘Clay Handi’ this will give a nice earthy flavor to your Biryani
  • First layer is rice, make a flat-bed of rice in the Pan or Handing, sprinkle some chopped coriander and mint leaves on it and then put some 4-5 tsp Saffron milk spreading everywhere.
  • Now layer the prepared Vegetables and then again repeat the previous step of rice layer.
  • This way you can make the number of layers you wish to make, the upper most layer should be coriander n mint and Saffron milk on rice.
  • Now cover the Handi/pan tightly so that there is no room for steam to come out, the Biryani will cook in its own steam now and thus will retain its beautiful flavors. Traditionally the Handi is covered with attadough(wheat flour dough) on its sides. While I do a shortcut I put a weight usually my Chakla(heavy round stone on which we roll roti) on the covered pan so that the steam can’t escape.
  • Now let it simmer on for about 10 minutes, voila yummy Biryani is ready.

It’s a wholesome meal in itself. There is a blast of flavors in your mouth with the very first bite itself. My husband and I had a great Sunday with this special Lunch😊 hope you too have a nice day😊

Advertisements

Author: flavoredwithlovebypriyanka

A complete Foodie by heart who loves to eat and cook, and cook with all the seriousness and lots of love...

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

w

Connecting to %s