Monday, 11 January 2016

Vegetable Biriyani

Vegetable Biriyani, hope many of you would have made brinyani at your home. The recipe I am going to share here is a little different method than the one we usually make. That is, I am going to show you making Dum biriyani using pressure cooker. You might have already known this method if you are one  those who watch cookery shows on television regularly. This is the common method that Chefs follow to make Dum biriyani using pressure cooker. So, here I tried the same with vegetable Biriyani and it came out really really well. 

Basmati Rice - 2 Cups
Onion - 4 No.
Tomato - 4 No.
Shallots - 20 to 25 No.
Green Chilies - 3 No.
Ginger Garlic Paste - 1 tbsp.
Carrot  - 2 No.
Beans - 6 to 7 No.
Mushroom - 100 gm
Potato - 1 No.
Fresh Green Peas - 1/4 Cup
Mint leaves - 1/2 a bunch
Bay Leaves - 2 No.
Cinnamon sticks - 1 inch piece
Cloves - 4 No.
Cardamom - 2 No.
StarAanise (Annasi Poo) - 1 No.
Marathi Mokku (Kapog Buds) - 1 No.
Red Chili Powder - 1/2 tsp.
Coriander Powder - 1 tsp.
Garam Masala - 1 tsp.
Curd - 1/2 Cup
Lemon - 1 No.
Oil - 3 tbsp.
Ghee - 3 + 1 tbsp.
Salt to taste

1. Thinly Slice the onions. Finely chop the tomatoes. Roughly chop the carrots, beans, potato and mushrooms. Destem the mint leaves and wash it.
2. Soak the rice in water along with a bay leaf for half an hour. Add shallots and green chilies in a blender and grind it to a coarse paste.
3. Heat oil in a pressure cooker and add cinnamon sticks, cloves, cardamom, star anise(Annasi Poo), marathi mokku(Kapog buds) and a bay leaf. Fry for a minute and add the sliced onions.
4. Saute the onion till it turns transparent. Add the shallot and green chili paste and saute till it turns golden brown color. Add the ginger garlic paste.
5. Saute till the raw smell of ginger garlic goes off.  Add the chopped tomatoes and saute for a minute. Add red chili powder, coriander powder, garam masala and salt. Saute till the tomato is fully cooked and looks mushy.
6. Add in all the vegetables and mix well. Cook for a minute.
7. Add the mint leaves and mix well. Add the curd and mix it.
8. Drain the water from soaked rice and add to the vegetable masala. Mix it well. Add water. Note: Ratio for rice and water - For 1 Cup Rice add 1.5 Cups of Water
9. Allow the mixture boil. Squeeze the juice of one lemon and add to the mixture. Close the pressure cooker and place the weight  on it. Allow it to cook on low flame for 10 to 15 minutes. Note: You will not get whistle, so don't wait for it :)
10. Switch off the flame after 15 minutes. Allow it to rest for another 15 minutes.  After 15 minute open the lid and add a tablespoon of ghee and give it a gentle mix.
Tasty Vegetable Biriyani is ready to serve. Serve with any raita of your choice. 

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