VEGETABLE BIRIYANI

In a restaurant, Biriyani Fest is going on.............I had an urge to make this today. This exclusive recipe was taught to me 30 years ago in a Cookery class. All the credits are due to my Guru, for teaching me this easiest way to make Biriyani. Can you imagine??/No grinding, no tedious work...just assembling the stuff...that's all.

Ingredients

Basmati rice - 1 cup

Water - 1 3/4 cups

Turmeric powder - a pinch

Salt to taste

Onions - 2, chopped

Carrots - 1/4 cup, chopped

Beans - 1/4 cup, chopped

Green peas - 1/4 cup

Green bell pepper - 1/8 cup, chopped

Red bell pepper - 1/8 cup, chopped

Yellow bell pepper - 1/8 cup, chopped

Star Anise - 1, for decoration

For the marinade

Fresh curds - 1 cup

Cloves - 3

Cardamoms - 4

Cinnamon sticks - 4, small ones

Chilli powder - 1 tsp

Jeera powder - 1 tsp

Coriander powder - 1 tsp

Garam masala powder - 3/4 tsp

Ginger garlic paste - 1 tsp

Slit green chillies - 2

Chopped mint leaves - 1/4 cup

Chopped coriander leaves - 1/4 cup

Tomato - 1, chopped

For seasoning

Cooking oil - 3 tbsps

Ghee - 1 tbsp

Jeera - 1tsp

Recipe Cuisine: North Indian; Category: Lunch/Dinner

Prep time: 15 mts; Cooking time: 15 mts

Serves 2-3

Look at the riot of colours!!!!

First, take a cup of curds, whisk well, then 1.  add cloves, cardamoms and cinnamon 2. All the spice powders mentioned above 3. ginger-garlic paste and green chillies 4. tomato, coriander and mint leaves 5. All mixed well and left to marinate for 1 hour

1 cup rice measured, soaked in water for 15 mts, then completely drained

In the pressure cooker(Mine is an anodized one), add the oil and ghee, season jeera and add the onions. Saute till they become beautiful golden, and then.....

add the bell peppers

Saute a little, then add the marinade, and stir well. Keep the flames on the lowest

Now go in all the other veggies

Saute till all the water is absorbed fully

Let it become dry like this...and then....add the small pinch of turmeric powder.

Now, add the drained rice, and salt to taste

And add 1 3/4 cups hot water

Close the lid, when steam comes out, close the lid with a small cup, and keep the flames on the lowest and cook for 10-12 minutes.

Open after 5 minutes, give a gentle stir...this is how it looks...

Fully done!. Before opening the lid, allow it to rest for 5 minutes, then open.

Look at the star anise, perched on top of this beautiful, colourful and tasty Biriyani!!!

Just a bowl of curds on the side.....it is heavenly!!! Why go to any restaurant??

This post first appeared in www.malpatskitchen.com

Notes

*If there are small kids at home, who may not like the whole spice in their mouth when they eat, then, give a quick pulse to the spices and add.

*Star anise can be later broken into tiny bits and mixed with the rice. Needn't throw it. One whole  may be too much, so, reserve half, break the other half and add. Next time you make pulav or any north indian dish, the saved half can be added.

If you like this recipe, if you try this out, please post your comments. Waiting for your feedback.

                                                        

Categories: Rice Varieties