Tuesday, June 25, 2013

Vegetable Biryani

Today I was all set to make some mushroom kati rolls for lunch R came and said can I make Biryani for lunch.. I immediately changed my plan.. I love Biryani but have never made it at home. I started googling for recipes and came across this one from Nupur.

As she says, this does requires quite a bit of preparation and time. After making this next time I want to try it in a  metal pot :)

Biryani was believed to have been invented in the kitchen of Mughal Emperors. It is very popular in the Indian subcontinent and is a key element of the South Asian cuisine. Hyderabad, Malabar, Delhi/Agra, Dhaka, Kashmir, Kolkata, Lucknow and Lahore, are the main centres of biryani cuisine. (source: wiki)

You need:

Rice - 1 cup cooked
Oil 
Salt

Layer 1:
Potato - 2 medium (cut into small cubes)
Onion - 1 large (thinly sliced)
Raisins - handful
Baby Corn - 3 thinly sliced

Layer 2:
Mixed vegetables - 1 cup steamed(I used a mixture of beans, carrots and cauliflower)
Star anise - 1
Cloves - 3
Cinnamon - 1 inch stick
Black pepper - 3
Marata moggu - 1
Onion - 2 thinly sliced
Tomato - 2 chopped
Mint leaves - 1/4 cup
Cilantro - 10 - 12 springs
Green chillies - 5 (adjust as per taste)
Ginger - 1 inch 
Garam masala - 2 tsp 


Method:
Layer 1:
Heat oil in a pan
Shallow fry potatos till golden
Remove and fry the onions till golden brown
Remove and fry the baby corn till golden
Remove and fry the raisins
Keep aside

Layer 2:
In the same oil, fry the onions
when they become translucent add in the marata moggu, star anise, clived, cinamon, black pepper
Add in tomato and fry for 2 mins on medium flame
Remove and let it cool for 5 mins
Add in all the other ingredients expect Garam masala and grind into fine paste
Take 1 tbsp oil, fry the paste on medium flame for 1 min
Add Garam masala fry for few mins
Add in the steamed veggies and mix well
Fry for another 5 mins

Layering:
Pre-head oven to 190C
Take the baking dish
Grease it with ghee / oil
Add the first layer of rice, about 1 - 1.5 inch thick layer
Add in 1/2 the Layer 1 mixture
Add another layer of rice
Add in layer 2 mixture, spread the mixture evenly.
Add another layer of rice
Top it with Layer 1 mixture
Cover the pan tightly with foil, then bake at about 190C for 20 - 30 minutes
Serve Hot :)

Notes:
I did not have Basmati rice on hand so have used the normal rice
I have used ~ 3 tbsp olive oil in this dish

This is off to the Hearth and Soul event Hosted by Swati

4 comments:

Sushma Madhuchandra said...

love the biryani!

Charul @ Tadka Masala said...

The biryani looks perfect.. I love the layered version.. I know it is quite an effort to make it. But the beautiful end result is worth the sweat, right? :)

The 21st Century Housewife© said...

What a pretty way to serve Biryani. It looks absolutely delicious!

Swathi Iyer said...

Delicious biriyani, love that it is loaded with veggies thanks for sharing with Hearth and Soul blog hop.