VEG BIRYANI
I like to cook the rice in vegetable stalk with a burning charcoal which gives the Biryani a smoky flavour. My mother used to cook this biryani in earthen pots on burning charcoal which is called dum giving process. It is because of this dum that all the flavours of veggies and spices are very well incorporated in the rice.
• 1 and a half cup long grain basmati rice.
• 2 and a half cups of water/ Vegetable stalk.
• 1 potato diced.
• 1 orange carrot.
• 5 long beans.
• 2 small florets of cauliflower.
• 2 green chillies.
• 4 red whole Kashmir chilli.
• 1 inch ginger sliced.
• 2 onions slices.
• 1 tomato finely chopped.
• 2 table spoons ginger garlic paste.
• 10 black pepper corns.
• 5 cloves.
• 3 bay leaves.
• 2 black cardamom and 3 green cardamom.
• One medium stick of cinnamon.
• Some curry leaves.
• 1/2 cup fried paneer.
• 1/2 cup fried besan (Gramm flour) gatte.
• 5 table spoon ghee/ unsalted butter/ oil.
FOR GARNISH
• Finely chopped coriander
• Fried cashews (optional)
Now add all the whole spices (black pepper corns cloves bay leavesblack and green cardamom cinnamon and curry leaves. Give a nice stir. Add stalk. Bring it to a boil and than ad rice. Cover the rice with a plate. Put some water in the plate so that rice do not get stick to the bottom of the pan. Cook the rice for about 10 min. By this time it will absorb all the stalk and is not over cooked. It should still have a grain.
Keep it aside.
For preparing gatte, take approximately 1/2 cup Gram flour besan. Add 1/4 tea spoon chilli fenugreek leaves dried salt 2 tea spoon oil 1 tea spoon curd and mix altogether to make dough. Roll in cylinders and give this steam for 5 to 8 min. Cut in pieces.
FRYING ITEMS
• Take small amount of butter in a pan and heat it.
• Shallow fry prepared gatte.
•Coat paneer cubes with cornflour paste and shallow fry paneer cubes
• Shallow fry Kashmir red chill.
• Shallow fry cashews.
• Shallow fry onions till Brown.
•Keep all the fried items aside.
In the same pan, add lil more butter, and add ginger garlic paste, red chilli powder, turmeric powder , coriander powder, roasted cumin seeds powder. Add all the veggies (not the fried ones). Half cook the veggies. If you want to have more spicy,you can increase chilly powder as per your taste. Make sure there is no water in the veggies.
DUM GIVING PROCESS
Now finally it is time to layer the rice and cook this on very low heat.
For this take a heavy bottom pan and grease it. Spread 1/3rd of the rice evenly and a layer of veggies followed by a layer of rice again .Than comes a layer of fried gatte and paneer and onions and cover this with remaining rice. When all the layers are done, place a heated charcoal on small earthen diya. If you don't have a diya you can use 3 to 4 folds of small aluminium foil just to place the super hot charcoal on it.Quickly add some butter or ghee on the hot charcoal and close the pan immediately with a tight lid or seal with dough and place the pan on heated griddle at very low flame for about 15 minutes. Turn off the flame and let the pan stand at rest for another 10 min. Open the pan and generously mix biryani just before serving. Garnish with coriander leaves and cashews.
Serve hot biryani with Raita, chutney, salad or can be served on its own.
Biryanis literally means spiced rice. It is an ancient dish having its origin in South Asia. During Mughal period Biryani was modified into a rich cuisine with the addition of nuts, veggies,spices, flavours and of course meat, chicken. Both Veg and non veg Biryanis taste great.
I like to cook the rice in vegetable stalk with a burning charcoal which gives the Biryani a smoky flavour. My mother used to cook this biryani in earthen pots on burning charcoal which is called dum giving process. It is because of this dum that all the flavours of veggies and spices are very well incorporated in the rice.
INGREDIENTS
• 1 and a half cup long grain basmati rice.
• 2 and a half cups of water/ Vegetable stalk.
• 1 potato diced.
• 1 orange carrot.
• 5 long beans.
• 2 small florets of cauliflower.
• 2 green chillies.
• 4 red whole Kashmir chilli.
• 1 inch ginger sliced.
• 2 onions slices.
• 1 tomato finely chopped.
• 2 table spoons ginger garlic paste.
• 10 black pepper corns.
• 5 cloves.
• 3 bay leaves.
• 2 black cardamom and 3 green cardamom.
• One medium stick of cinnamon.
• Some curry leaves.
• 1/2 cup fried paneer.
• 1/2 cup fried besan (Gramm flour) gatte.
• 5 table spoon ghee/ unsalted butter/ oil.
FOR GARNISH
• Finely chopped coriander
• Fried cashews (optional)
LET'S BEGIN
Take a heavy bottom pan and heat some butter.Now add all the whole spices (black pepper corns cloves bay leavesblack and green cardamom cinnamon and curry leaves. Give a nice stir. Add stalk. Bring it to a boil and than ad rice. Cover the rice with a plate. Put some water in the plate so that rice do not get stick to the bottom of the pan. Cook the rice for about 10 min. By this time it will absorb all the stalk and is not over cooked. It should still have a grain.
Keep it aside.
For preparing gatte, take approximately 1/2 cup Gram flour besan. Add 1/4 tea spoon chilli fenugreek leaves dried salt 2 tea spoon oil 1 tea spoon curd and mix altogether to make dough. Roll in cylinders and give this steam for 5 to 8 min. Cut in pieces.
FRYING ITEMS
• Take small amount of butter in a pan and heat it.
• Shallow fry prepared gatte.
•Coat paneer cubes with cornflour paste and shallow fry paneer cubes
• Shallow fry Kashmir red chill.
• Shallow fry cashews.
• Shallow fry onions till Brown.
•Keep all the fried items aside.
In the same pan, add lil more butter, and add ginger garlic paste, red chilli powder, turmeric powder , coriander powder, roasted cumin seeds powder. Add all the veggies (not the fried ones). Half cook the veggies. If you want to have more spicy,you can increase chilly powder as per your taste. Make sure there is no water in the veggies.
DUM GIVING PROCESS
Now finally it is time to layer the rice and cook this on very low heat.
For this take a heavy bottom pan and grease it. Spread 1/3rd of the rice evenly and a layer of veggies followed by a layer of rice again .Than comes a layer of fried gatte and paneer and onions and cover this with remaining rice. When all the layers are done, place a heated charcoal on small earthen diya. If you don't have a diya you can use 3 to 4 folds of small aluminium foil just to place the super hot charcoal on it.Quickly add some butter or ghee on the hot charcoal and close the pan immediately with a tight lid or seal with dough and place the pan on heated griddle at very low flame for about 15 minutes. Turn off the flame and let the pan stand at rest for another 10 min. Open the pan and generously mix biryani just before serving. Garnish with coriander leaves and cashews.
Serve hot biryani with Raita, chutney, salad or can be served on its own.
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