Vegetable Biryani
Ingredients:
Basmati rice 3 cups
Black pepper ½ tsp
Cloves 5 pc
Cinnamon 2stick
Bay leaves 2-3
Cardamom 1 pc or cardamom powder
Green chillies 2
ghee/butter 1 tsp
Salt as per taste
A big vessel full of water
Oil 2 tbsp
Deep-fried onion slices 1/4 cup
Deep-fried dry fruits
Onion 1 ½ cup cut into thin slices
Chopped tomatoes 1 cup
Cashew ¼ cup
Green peas 1/4 cup
Sweet corn 1/4cup
Salt as per taste
Shredded Carrots and potatoes 1/2 cup
French beans 1/4cup cut into 1-inch size
bell pepper 1/4 cup
Red chilli powder 1 tsp
Fresh cream 1 cup
Curd 2-3 tbsp
Ginger and garlic paste 1 tsp
Chaat masala 1tsp
saffron water 1 tbsp
Method
Rice preparation:
Step 1. Take a big vessel filled with 12 cups of water, add spices- cardamom, cloves 2-3, bay leaves
2, black pepper 4-5, salt, ½ tsp of ghee/butter and green chillies 2-3 to it and let it boil.
Step 2. Add rice when the water starts boiling and wait till it's partially cooked. Keep checking the
rice in between.
Step 3. Strain all the water from the rice and keep it aside. Meanwhile, start preparing the vegetable
Vegetable preparation:
Step 1. Take 1 cup of chopped onion and tomatoes 1 cup, fry it golden brown in a
pan, let it cool down and then grind it in a mixer to make a fine paste along with
cashew ¼ cup.
Step 2. Boil green peas and corn in water.
Step 3. Heat oil in a shallow pan, add ½ cup onion and saute.
Step 4. Fry the onions in a shallow pan until they turn golden brown.
Then add all the vegetables ( Green peas 1/4 cup, sweet corn 1/4cup, shredded Carrots and
potatoes 1/2 cup, bell pepper 1/4 cup, french beans 1/4cup cut into 1-inch sizes etc) and
ginger garlic paste and saute till it leaves oil from the edges.
Put some red chilli powder and saute for a minute.
Step 5. Pour some fresh cream and curd, stir, cover and let the vegetables cook
completely.
Now it is time to assemble the rice and cooked vegetables.
Step 6. Layer up the biryani using rice, deep-fried onion, saffron water, deep-fried dry
fruits and cooked vegetables.
Step 7. Give a smoky flavour (Dum). Burn a charcoal, place it on a plate keep the
plate in the layered biryani and pour ½ spoon of ghee, cover immediately. ( try not to do this at
home if you are new to this)
Facts About Biryani
1 Biryani is a popular and flavorful rice dish that originated in South Asia, particularly in India and Pakistan, though it has variations and influences across the region. Here are some interesting facts about biryani:
2. Culinary Influence: Biryani has significantly influenced global cuisine, inspiring various adaptations and fusion dishes that incorporate its unique flavours and cooking techniques.
3. Regional Variations: There are numerous regional variations of biryani in India alone, each with unique cooking methods, spices, and flavours. Some famous types include Hyderabadi biryani, Lucknowi (Awadhi) biryani, Kolkata biryani, and Malabar biryani.
4. Layered Cooking: Biryani is often prepared using the "dum" method, where the meat and partially cooked rice are layered in a pot and cooked together over low heat, allowing the flavours to blend as the dish cooks slowly in its juices.
5. Aromatic Flavors: Saffron, rose water, and kewra (screw pine) water are some traditional flavourings used in biryani to enhance its aroma and taste.
6. Accompaniments: Biryani is often served with accompaniments like raita (a yoghurt-based side dish), salad, or a spicy curry.
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