Vegetable Biriyani

Vegetable Biryani:

Biryani  is a mixed rice dish from the Indian Subcontinent. It is made with spices, rice and meat or vegetables.The origin of biryani is uncertain. In North India, it is traditionally associated with the Mughlai cuisine of Delhi and the Awadhi cuisine of Lucknow; in South India, it is traditionally associated with the Hyderabadi cuisine.The word "biryani" is derived from Persian language. One theory is that it originates from "birinj", the Persian word for rice. Another theory is that it derives from "biryan" or "beriyan" (to fry or roast).

According to Pratibha Karan, the biryani is of South Indian origin, derived from pilaf varieties brought to India by the Muslim traders and rulers. She speculates that the pulao was an army dish in medieval India: the armies, unable to cook elaborate meals, would prepare a one-pot dish where they cooked rice with whichever meat was available.The only diffrence between Pulao and Biryani is the amount of spices added.

There are two basic types of biryani: pakki ("cooked") and kacchi ("raw"). In pakki biryani, the cooked meat and cooked rice are layered. In the kacchi biryani, raw marinated meat is layered with raw rice before being cooked together.

Now I am going to cook Vegetable Biryani, one of my fav dish. The same procedure can be used to cook any type of biryani , like, cauliflower biryani, potato biriyani etc etc.

                                  Vegetable Biryani recipe

Recipe Cuisine: Indian |  Recipe Category: Lunch
Prep Time:15 mins    |  Cook time: 30mins     |  Serves: 3

Ingredients

Rice(Basmati or seeraga samba) - 2 cups

Potatoes - 3nos

Cauliflower - 5 florets

Capsicum - 1/2 no

Onions-2 chopped

Tomato - 2nos chopped

Ginger Garlic paste - 2 tbsp

Ginger - 1 small piece

Spices - as needed

Red chilly powder - 3/4 tbsp

Turmeric powder - 1/4 tsp

Garam masala - 1/2 tsp

Mint leaves - 1 handfull

Coriander leaves - 1 handfull

Curd - 1/2 cup

Milk - 1/4 cup

Saffron - 3 threads

Warm milk- 2 tsp

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 Method:

• First wash the rice well and soak  in water and keep it aside. Mix curd and milk and keep aside.
  

• Cut the vegetables and keep it aside.
  

• Chop the onions vertically and the tomatoes finely. Grind the ginger and garlic to a fine paste ( if u want to store it in fridge grind it with 1/2 tsp oil)
• Chop the mint leaves and coriander leaves.
  
• Now comes the important step, for the kaaram I have grinded this paste consisting of coriander seeds, red chillies, 1/2 tomato and half ginger.  This is the paste which I am going to add for the flavour, if U wish u can skip it and add the Chilly powder and Dhaniya powder as per ur taste.
  
• Now take a cooker  and pour ghee and when the ghee is hot add the spices( 1cardamon, 1 black cardamon, 1 bay leaf, 1 small pattai, 1 javithri bud, 1 star anise, 4 cloves ) and saute well.
  
  
  
• Now add the onions and ginger garlic paste and saute well. Till the onions turn transluscent.Add the mint leaves too.
  
• Now add the tomatoes and mint -coriander leaves and saute well. Then add the chopped vegetables and saute well.
  
• Now add the powders and mix well and allow it to get cooked untill oil appears to get separated.
  
• Meanwhile whisk the curd and add the saffron strands soaked in 2 tsp warm milk to the curd and let it wait.Then add the whisked curd to it and make it to a boil. Add Salt when it forms into a gravy consistency and check the taste. It should be a point more as it needs  to support the rice. Now add required water and make it boil well. Water level should be enough for the half boiled rice and the chicken. Water is generally 1:1 ratio for uncooked basmati rice and 1:1/2 for half cooked basmati rice.
  
  
  
• Now the gravy will form into a kurma consistency gravy.Add the rice to it and mix well. Now close the cooker lid. Open after 3 mins and mix it well. Again close the lid and leave it. Repeat the same untill all the gravy has been mixed well with the rice.Now Simmer the flame to minimum and place the whistle.(dum style) You will not hear whistle sound in this process.
  
• Now open the lid after 20mins and mix the biryani well and serve it. Garnish with coriander leaves and ghee (optional). Raitha or egg roast serves as a best combo.
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