Jul 3, 2012

Handi Vegetable Biryani

 Vegetable Biryani is a  spicy rice dish with vegetables. Biryani are a contribution of the Mughals and that has been adapted by Indians.  This is a simple version of Vegetable Biryani which is served along with Raitha.The saffron aroma makes this dish very inviting. For a quick lunch or to serve your guests in a short notice, this is one of the best dishes. Hope you will enjoy this dish. Here you go…
Ingredients:
Basmati rice                      1 and 1/2 cups
Vegetables                       2 cups (carrot, beans, peas, potato, cauliflower)
Coconut milk                    2 cups
Water                            - ¼ to ½ cup
Tomato                           – 2 no
Ginger paste                    – 1 tsp.
Saffron                                – ½ tsp (soaked in 2 tbsp. of warm milk)
Finely chopped mint leaves    – 4 tbsp.
Coriander leaves                 – 4 tbsp
Unsalted butter                 1 tablespoon
Golden raisins                    2 tablespoons
Blanched, sliced almonds     2 tablespoons
Green chilies                     – 2 no
Butter /Ghee                       2 tbsp
Salt                                 – to taste.
Masalas:
Cinnamon                             – 1″
Cardamom                             – 2
Cloves                                   – 2
 Small bay leaves                 – 3 no
Fennel seeds                        – 1 tsp.
Red chili powder                   – ¾ tsp.
Star anise                           – 1no
Gram masala powder             – ½ tsp.

Method:

 Step 1
  • Soak rice for 30 minutes. Wash the rice under cold running water until the water runs clear.  Drain the water and set aside.
  • Chop the vegetables into small pieces. Chop, tomato, coriander leaves and mint leaves. Slit open green chili.  Keep aside. 
Step:2 
  • Heat a pressure with 1 tbsp. of butter/ghee.  When hot, add, cloves, cinnamon, cardamom and star anise.
  • Add the ginger pate and all masala powders. Cook until the raw smell of the spices is gone for about 5 to 6 minutes.
  • Now add green chilies, mint, coriander leaves and fry for one more minute.   Add chopped tomatoes and cook till it becomes gravy.
Step: 3
  • Heat a 1 tbsp. of butter /ghee in a pan, add bay leaves, , and fry for few seconds. Now Add the chopped vegetables leaves and fry for 3 minutes until it’s half cooked in the ghee. 
  • Now add the rice , swallow fry in the ghee for 3 minute . Mix them well.
  •  Now add the step 2 gravy in the rice and mix well, so that rice gets coated with all the masala. Turn off the stove.
Step: 4
  • Add coconut milk, and water to the rice. Add salt and mix well.
  • Transfer it to an electric cooker or pressure cooker.
  • If you are using a pressure cooker, cook the rice for one whistle and then remove from heat.
  • If you are using an electric cooker as soon as the light turns to warm or the rice is cooked, switch of the cooker. Let it cool.
Step : 5
  • Transfer the rice into the Handi or baking vessel.
  • Now sprinkle the saffron milk over the rice, 6 to 7 places.  Lastly pour the melted ghee, over the rice.
  • Cover and seal with aluminum foil or roti dough. Cook in the preheated oven, for ten minutes at 275°C. Reduce temperature to 225°C and cook for another ten minutes.
  • Alternately keep the Handi on a tawa and cook on low heat for fifteen minutes.
  • Remove from the oven; decorate with   fried raisins, nuts, and fried bread cubes.
  • Serve immediately with Raitha.



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