VEGETABLE BIRIYANI

Biriyani, a unique rice dish is relished by millions of people all over the Indian sub continent. It is made up of rice,spices and meat.In a way it can be compared to the casserole dishes of the west where all the ingredients are assembled and cooked together.It is a unique combination of rice, meat, yogurt and various spices, sometimes as many as 21 spices which include exotic spices like saffron and rose petals.

  

The history of Biriyani can be traced back to the Mughals whose cuisine had a remarkable Persian influence.The Nizam's kitchen had as many as 49 kinds of Biriyani and in Pakistan, the Sindhi version of Biriyani is very popular.

 

The most common version of Biriyani is with meat and chicken, though in many homes all over India, the vegetarian version is also made, and is usually called Tehri or vegetable Biriyani.Depending on the region it is made in, Biriyani comes in various styles like Hyderabadi Biriyani, Lucknow etc each with its own distinctive regional touch. Biriyani is usually served with raita,korma or curry.

Let us start with VEGETABLE BIRIYANI

VEGETABLE BIRIYANI

Ingredients :

1 1/2 cup uncooked long grain rice
3 pinches of saffron
2 onions sliced
12 cashewnuts broken into halves
2 tbsp raisins
3 tomatoes finely chopped
1/4 c yoghurt
1 1/2 c mixed boiled vegetables (capsicum, cauliflower, carrots, potatoes, green peas)
1 tbsp chopped coriander
3 tbsp chopped mint leaves
a little milk
4 tbsp ghee
2 tbsp butter
salt to taste

To be ground in to a paste:

6 cloves garlic
1 inch piece ginger
3 cardamoms
4 green chillies
3 cloves
1 tbsp poppy seeds
2 sticks cinnamon
1 tbsp coriander powder
1/2 tsp turmeric powder
1/2 tsp chilli powder
2 onions

Method :

Boil the rice in salted water. Each grain of the cooked rice should be separate. Drain and cool. Soak saffron in little hot milk and rub until it dissolves. Heat the ghee and fry the onions until brown and crisp. Remove the onions and in the same ghee, add the cashewnuts and raisins and fry for a few seconds. Remove and keep aside for garnish.
In the same ghee, add the ground paste and fry for 3 to 4 minutes. Add the tomatoes and fry again for 2 to 3 minutes. Add the yoghurt and fry till liquid evaporates a bit. Add the boiled vegetables, mint, coriander and cook for a while.

Grease a baking dish. Spread half the vegetables on it. Layer half the rice on it. Sprinkle, half the saffron liquid, half the onions, half the fried nuts. Repeat with the remaining vegetables, rice, saffron and nuts. Dot with butter. Cover and bake in a hot oven at 200C for about 15 minutes. Alternatively, layer in a pan with a very tight lid and keep on a very slow flame for 10 minutes. Serve hot with raita.

KAMA KAMA VEG BIRIAYNI IS READY FOR SERVING  ENJOY!