Jun 6, 2009

Vegetable biryani

Biryani and its aroma are far beyond explanation. Anyone who has tested it is the judge. Soft cooked and fluffy basmati  rice and the wonderful aroma of whole garam masala is the speciality that teases our taste buds and mind to eat, eat and just eat. Everyone has their own style to follow and everyone has their own taste to try out. So, here goes my version for the aromatic veg biryani

Serves... 2-3 ppl 
Serve option... with Curd Raitha

This is what u'll need....

Basmati Rice - 1 cup
Onion - 1 big
Tomato - 1 medium
Carrot -  1
Beans - 10-12 strings
Potato - 1 medium 
Mint leaves - as required 
Whole garam masala
Fennel seeds - 1 tspn 
Gg paste 1 tbspn 
Garam masala 1/2 tspn
Chilli pwder 1/2 tspn tspn
Turmeric powder - 1/2 tspn
Sambar powder - 1/2 tspn
Green chillies - 2 
Oil - 2 tbspn
Salt to taste

Here is the stir....
  • Wash and soak basmati rice. Keep this aside for 30 mins
  • Gather whole garam masala stuff and keep it ready
  • Heat oil in a deep nonstick  pan and add whole garam masala
  • Add finely chopped garlic to the pan
  • Spoon in ginger paste and fry it for a minute
  • Slit green chillies and add it to the pan
  • Toss in thinly sliced onions  followed by a little salt. Fry till onion turns translucent

  • Add chopped tomatoes and fry for a couple of mins
  • Meanwhile cut beans, carrot, potatoes. You can add any vegetable of your choice
  • Add the vegetables to the pan once tomatoes turn soft
  • Add little salt because we are gonna cook the vegetables
  • Fry this for a while and add garam masala powder, chilli powder, turmeric powder and sambar powder

  • Add half a cup of water and cook the vegetables for about 4-5 minutes 
  • Water would have almost dried up in the pan. Add 2 cups of water to the pan. Measure in the ratio of 1:2 (1 cup rice -> 2 cups water)
  • Add a tablespoon of whisked curd to the pan
  • Meanwhile drain the water from soaked rice and keep it ready
  • Check for salt and add is needed. The water should be a little salty. When the water in pan starts boiling, add rice to it

  • Give the mixture a good stir and add  mint leaves on top
  • Cover the pan with a tight lid so that the steam doesnt escape
  • Cook it on high for 3 minutes then turn down the flame to medium and cook for another 8-10 minutes 
  • Keep it closed for 5 more minutes
  • Open the pan and fluff up the rice with a fork

  • Serve with chilled raita and enjoy your meal 

  • Fluff it up with a fork once rice is done else it will stick to each other when serving
  • Cook on high for few mins then turn the flame to low
  • Curd make the rice soft. You can skip if you dont like 

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