MALABAR VEGETABLE BIRYANI - BIRYANI RECIPES - INDIAN COOKING


 

 

INGREDIENTS:

 

 For Marination:

120 gm Curds

2 gm turmeric powder

3 gm Kashmiri red chilly powder

3 gm Biryani masala

5 gm ginger garlic paste

Salt to taste

5 gm oil

75 gm potato

50 gm cauliflower

50 gm carrot

25 gm beans

 

For Gravy:

40 gm ghee

75 gm sliced onion

Two green chilies

5 gm ginger garlic paste

50 gm tomato

3 gm Biryani masala

250 ml water

5 gm mint leaves chopped

5 gm coriander leaves chopped

 

For Rice:

20 gm ghee

25 gm cashew

5 gm raisins

2 gm jeera

One inch cinnamon

Two pods cardamom

2 gm saunf

Three nos cloves

350 gm Kaima rice

750 ml water

Salt to taste

 

For Layering

5 gm mint leaves

5 gm coriander leaves

60 gm fried onions

10 gm ghee

60 ml water

 

RECIPE:

 

Marination:

Marinate all the ingredients under marination for half an hour.

 

Gravy:

Fry onions to golden brown in ghee.

Add green chilies and ginger garlic paste and fry for 3-4 minutes.

Add the tomatoes and cook till tomatoes become soft and mushy.

Add the marinated vegetables. Cook for a minute.

Add the water, mint leaves, and coriander leaves. Mix well

Cover and cook the vegetables thoroughly.

 

Rice:

Heat the ghee in a kadai and fry cashew and raisin till the cashews turn golden brown. Strain them and keep them aside.

In the remaining ghee, add the whole spices. Saute till a pleasant aroma emanates.

Rinse the rice well (rice must not be soaked). Add the rinsed rice to the kadai and sauté for 2-3 minutes.

Add boiling water.

Add salt to taste.

Boil till the water dries up, which may take around 8-10 minutes. Keep occasionally stirring to ensure that rice does not stick to the bottom. Please note that this rice cooks faster than basmati rice. 

 

Layering:

In a thick-bottomed vessel, spread the vegetable gravy evenly.

Cover the vegetable layer with the cooked rice.

Spread the mint and coriander leaves over the rice.

Sprinkle fried cashews, raisins, ghee, and fried onions over the rice layer.

Add the water from the sides all around. (Coconut milk can be added instead of water)

Cover and simmer for 20 minutes on a low flame.

Biryani is ready to serve.

 

 

 

 

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