Sunday, 18 November 2012

Vegetable Biryani

This one's my husbands favorite and I make it atleast once in 2 weeks. I have tried many variations but by far this one has been the most fulfilling.

I would like to thank my mom-in-law for this wonderful recipe. Thanks ma..


Basmati rice: 500 gms
Onion ( sliced fine ) : 4 nos
Ghee: 3 tbspns
Biryani color or turmeric powder: a pinch
Cloves: 3 nos
Cardamom: 3 nos
Lemon juice: 1 tsp
Bay leaf
Cashewnuts/ small bread slices/ raisins: for garnishing
salt to taste

To be ground to a smooth paste (without adding water) :

1. Onion: 2 Nos
2. Green chillies 5 nos
3. Pepper about 30 nos
4. Ani seeds ( Perumjeerakam ) and Khuskhus: 3 small spoons each
5. Garlic: 10 cloves
6. Cardamom pods: 1o nos
7. Coriander leaves: A bunch


Carrot, French beans (cut into small pieces): 1 cup
Green peas: 1 cup

For this recipe, we will be using a pressure cooker so that the masala blends with the rice nicely.

Pour little ghee into the cooker and fry onion until golden brown. Add the finely ground masala paster and stir. Add cloves, cardamom and bay leaf and fry until a tempting smell fills the space. Add the veggies & rice. Pour water to the level of total quantity ( donot pour more water ). Add biryani color, lemon juice and salt. Close cooker and after first whistle remove from stove. Garnish with cashews, raisins, bread pieces fried in ghee and serve hot with veg salad.

Cooking time: 15 mts
Serves: 2

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