Sunday, October 14, 2012

Vegetable Biryani ( Spicy Mixed Vegetable Rice)

Preparation time:- 45 minutes Approximately
Serves:- 4 to 6 (when eating only biryani)

Vegetable Biryani:-
This is a spicy rice dish,being loved among my friends. I have prepared this recipe
as per my liking's and it turned out really well ,my friends said this  :). And then i kept following the same recipe. This recipe is born when  first i was making the biryani by referring the recipe from Everest Biryani Masala packet,but i have made the changes as per my likes and tried to match the restaurant like test. First i tried this in Amsterdam and all my friends loved it . So here is the recipe

Ingredients For Rice:- 
1) Basmati Rice 3 and 1/2 cups (I used 'Daawat Basmati' rice )
2) Lemon juice 1 tablespoon
3) Unsalted Butter 1 tablespoon
4) Salt 1 teaspoon
5) Hot water 3 and 1/2 cups
6) Milk 1/2 cup
7) saffron few strands

Ingredients For Biryani Masala:-
1)Oil 8 to 10 tablespoons
2)Cumin seeds 1 and 1/2 tablespoons
3)Cloves 2 to 4 numbers
4)Green Cardamom 2 numbers
5)Black cardamom 1 number
6)Cinnamon stick approx 1 inch piece
7)Bay leaves 2 numbers
8)Cashews 2 tablespoons
9)Everest Shahi Biryani Masala 1 tablespoon
10)Red chilli powder 1 teaspoon
11)Turmeric powder 1/2 teaspoon
12)Brown Onions  5 numbers (Medium Sized and grinned to fine paste)
13)Brown onion medium sized and sliced lengthwise 1 number
14)Ginger finely grated 1 teaspoon
15)Garlic finely grated 1 teaspoon
16)Medium size tomatoes 3 numbers pureed
 ( or can use 2 tablespoons of ready-made tomato paste/ puree)
17)Cauliflower Florets  19 to 21 numbers(Big size pieces)
18)French Beans pieces medium size 19 numbers( Cut diagonally)
19)Carrots 3 numbers (Medium size)
20)Green peas thawed 1 cup ( If using frozen  do not boil them with other veggies)
21)Sultanas 1 teaspoon (Optional)

1) Wash and cut the veggies as mentioned . Partially cook covered in 2 to 4 cups of salted water (water should be enough so that all the veggies get immersed in the water and do not overcook the veggies they should be partially cooked that is nearly cooked consistency. It will take approx.10 to 12 minutes and my suggestion is do not use pressure cooker for cooking the veggies.) 
2) Wash the rice and transfer to a microwave safe bowl. To it add water,butter and lemon juice.
Give it a stir and microwave for 15 minutes.
3) While the veggies and rice gets cooked.In a deep pan/kadhai heat oil.
4) To the oil add cumin seeds, let them sputter.
5) Add in all whole garam masala stir for 2 to 3 seconds.
6) Add cashews and sultanas stir it.
7) Add sliced onions, fry till they become translucent
8) Add in Onion paste, fry for 5 minutes add ginger and garlic grated. Then fry till it changes to golden brown and oil starts to separate.
9) Add in Tomato paste/puree, fry till oil starts to separate and raw smell of tomato puree disappears.
10) Add in red chilli powder,turmeric powder and biryani masala ,mix well for 1 to 2 seconds
11) Drain the veggies and if the rice is ready transfer it into a flat tray/plate and allow it to cool.
12) Add in green peas in to the fried masala, cook for 3 minutes.
13) Add in all the partially boiled veggies and mix gently so that the veggies won't get mashed.
14) Soak saffron in 2 tablespoon of warm milk
15) Divide the cooked rice into 3/4th and 1/4th portions, add the saffron milk into the 1/4th portion of rice
16) Mix the 3/4th portion of rice into the onion gravy.
17) In a oven proof tin or aluminium foil baking tin make the layers of saffron rice and gravy rice. 
18)Start with  the saffron rice and end with the masala rice and spread a little of saffron rice on top (Refer  the pictures in the movie
19) Cover the tin with aluminium foil,poke holes in the middle of the foil with a fork.
And bake in a preheated oven for 10 to 15 minutes on 180° Celsius.
20) Serve with cucumber-yogurt raita(salad), Boondi raita (salad),Pineapple raita salad) or Mirchi Ka Salan            

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