Vegetable Biryaani ! Ingredients: - Beans -10 pieces - Carrots - 2 medium sized carrots - Peas - 1 Handful - Onions - 2 medium sized onions - Green chilles - 4 nos - Garlic - 10 nos - Chopped Ginger - 1 tbsp - Ghee - 4tsp - Oil - 2tsp - Salt to taste - Bay leaves - 1 - Basmati rice -2 cups - Lemon juice - 1tsp - Saffron - 10-12 pieces - - Biryani Masala Powder : - - Dhaniya seeds - 2tbsp - Bay leaves - 2 - Red Chilly round - 4 - Cinnamon sticks - 2 - Cloves - 1tsp - Cumin seeds - 1tsp - mace - 2 - nutmeg small - 1 - Black cardomom - 2 to 3 - Star anise - 7 to 8 - Green cardomom - 10 to 12 - Pepper - 2tsp - Sonf - 1tsp Method: - First dry fry all the malasa items one by one and then grind it. - Wash and drain basmathi rice. - In kadai, pour a tsp of ghee and then fry the bay leaves. - Then fry the drained basmathi rice along with it. - Then put this in a cooker vessel or Rice cooker. - Again pour a tsp of ghee in kadai and add all the chopped vegetable one by one into the kadai and fry well. - Side by side grind the green chilly, ginger and onion in a mixie grinder. - Then pour the grinded masala into the kadai along with the vegetables and mix well. - Then add salt and one tbsp briyani masala powder to it and mix well. - After it has cooked well, pour this masala into the basmathi rice and mix well. - Then pour 4 cups of water into it and then add 1 tsp lemon juice and 1 tsp oil. - Then mix well and add salt if required. - If you are using pressure cooker keep it for 3 whistles. - Put saffron strands in a cup of little water. - After taking out the Briyani, pour the saffron water into it and mix well. - Now its ready to serve. - Onion raitha is the best side dish for this. Notes: Instead of big onion you can use small onion also. It will give nice taste
If you want serve this biriyani as Restaurant style, you can cook rice and veg masala separately. Before serving, in a big bowl, put rice one layer and pour one spoon of saffron water on that. Then put the veg masala on that. Then again plain rice and put veg. masala. Like this do it fully. While serving, take from all the layers like 'Trifle' . Enjoy the Veg. Biriyaani with onion raitha.
Thank you for sharing these recipes. I love rice & the fact that it cooks quickly and can make a meal under half an hour. The mango rice looks interesting and will certainly be trying that out first
Karnataka Style Puliyodhara ! Ingredients: Sesame seeds 20gms coriander seeds 2 table spoon Channa dhal 1 tab.sp Udad dhal 1 tbsp Cumin seeds 1 tbsp Mustard seeds 1 tea spoon Black pepper 1 tea spoon Fenugreek 1/4 tea spoon Red Chilly 10 - 12 Curry leaves one handful Tamarind 100 gms. wash soak and take thick water out of it. 1/2 cup dried coconut ( kopparai) 1/2 cup 50 gms of Jaggery 75 to 100 gms oil (preferably gingelly oil) Turmaric powder 1 tea spoon asafoetida powder 1/4 tea spoon Salt to taste For Garnishing: Channa dhal,Udad dhal and Mustard seeds each 1 tea spoon one hand full of ground nuts Method: Dry fry sesame seeds Transfer to a plate and let it cool down Add oil in a pan, then add Dhaniya , Channa, Udad, Jeera Pepper, Mustard Seeds and Fenugreek . Then add, Red chillies 8-10, Curry Leaves (fresh or dried) Saute till you get good aroma Transfer to a plate and allow it to cool down Dry fry Coconut and keep aside Add oil in a pan Add mustard seeds for tempering Add water extracted from 100gms of tamarind soaked in water Add Turmeric Powder and stir well Allow it to boil for about 15-20 minutes. Use lid if required Once it cools down, grind these to a coarse powder Add salt. Keep in mind that we've already added salt to tamarind water Add crushed Jaggery Stir well, use a lid if needed Add the ground powder and mix well Heat oil in a small kadai Add mustard seeds, channa and udad dhal Add ground nuts to make Puliodarai crunchier Add it to cooked rice Add Puliodarai mix that we prepared to cooked rice and mix well Store the remaining Puliodarai mix in fridge upto 6 months !
