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Saturday, April 24, 2010

Vegetable Biriyani

Ingredients:
1.5 cups Basmathi Rice
1 medium sized Onion
2 tsp of Corn flour
1 medium sized Carrot
1 small Potato
4-5 florets of Cauliflower
2-3 florets of Broccoli
12-15 strands of Coriander leaves (3/4 +1/4)
8-10 strands of Mint leaves (3/4 + 1/4)
3 Green Chillies
4-5 tsp Biriyani Masala powder / paste (I have used Priya Biriyani paste)
3/4 tsp Ginger Garlic paste
1 tsp Cumin seeds (1/2 for Cooking Biriyani Rice + 1/2 for cooking Biriyani Masala)
4 cloves(2 for Cooking Biriyani Rice +  2 for cooking Biriyani Masala)
1 inch sized Cinnamon (1/4 for Cooking Biriyani Rice + 3/4 for cooking Biriyani Masala)
2 Cardamom (1 for Cooking Biriyani Rice + 1 for cooking Biriyani Masala)
1 Ansi seed
1/2 Nutmeg flower / Jaayikayi Hu
1.5 cups Yogurt (3/4 for Cooking Biriyani Masala +3/4 for Biriyani)
Salt to taste
1 tsp Cashew nuts / Godambi
3/4 tsp Almonds / Baadami
Pinch of Saffron
Oil
Recipe:
Chop the onion into thin long pieces as shown picture below.

Add corn flour and mix them well.

Keep oil in a thick bottomed vessel and heat it. Put the onion and fry them in medium flame until they turn golden in color.

Put the onion in tissue paper to absorb the extra oil content.

Soak rice in water for about 30 minutes. Put around 8-10 cups of water in a vessel and bring it to a boil. Add 2 tsp Oil, 1/2 tsp Cumin seeds, 2 cloves, 1 cardamom, 1/4 inch sized cinnamon, 1/4 tsp salt and boil.

Add rice and cook it for around 4-5 minutes until the rice is cooked up to 75%.

Drain the water and keep it aside.

Peel the potato and put them in water for about 5 mins. Cut the potato and carrot into medium thin long pieces as shown in the picture below. Cut the cauliflower and broccoli into large pieces as shown in the picture below.

Cut the green chillies into two halves. Chop coriander leaves and mint leaves into small pieces as shown in the picture below.

Put 3-4 tsp oil in a pan. Add 1/2 tsp Cumin seeds, 2 cloves, 1 cardamom, 3/4 inch sized cinnamon, nutmeg flower, ansi seed and fry them in medium flame for about 1 min. Add ginger garlic paste and fry them for about 1 min. Add green chillies, chopped potato, carrot, cauliflower, broccoli, salt and fry them in medium flame for about 5-6 mins. Add 3/4th of chopped mint leaves and coriander leaves and fry them for about 2-3 mins. Add 4-5 tsp biriyani masala and fry them for about 3-4 mins in medium flame.

Once vegetables are 80% cooked, add 3/4 cup of yogurt and mix them well. Keep this biriyani masala in low flame for about 2 mins.



Put 2 tsp hot water in a bowl, crush the saffron, add it to the bowl and keep it aside.

Chop the cashew nuts and almonds into medium sized pieces as shown in the picture below.

Put half of the prepared biriyani masala in another vessel and heat it in low flame. Add 3/4 cup of yogurt, salt, broken cashew nuts, broken almonds and mix them well. Add 2-3 tsp fried onion on top of it as shown in the picture below.

Put 2/3 of cooked rice and spread it over the masala as shown in the picture below.

Add remaining prepared biriyani masala, remaining chopped coriander leaves, mint leaves and remaining fried onion as shown in the picture below.

Put remaining 1/3 of cooked rice and spread it over the masala as shown in the picture below. Add saffron water as shown in the picture below. Sprinkle little amount of water and salt and cover the lid.

Put 2 cups of water in another large vessel and heat. Keep the briyani vessel in this vessel and cook them for about half an hour as shown in the picture below.

Serve hot along with Raitha. The mentioned ingredients will serve around 4-5 plates of vegetable biriyani. I tried this recipe from vahrehvah. Thanks Sanjay for the recipe.

Broccoli Raitha

Ingredients:
2 Broccoli
2 strands of Celery leaves
2 - 2.5 cups Curd / Yogurt
2 Green Chillies
Pinch of Asafotida powder
1/2 tsp Mustard seeds
2-3 Curry leaves
Salt to taste
1-2 tsp Oil

Recipe:
Chop broccoli into medium sized pieces as shown in the picture below. Cut green chillies into medium sized pieces. Chop the celery leaves into small pieces as shown in the picture below.

Put oil and mustard seeds in a thick bottomed vessel / pan. Once it starts spluttering, add pinch of asafotida powder, curry leaves, green chillies, chopped celery leaves and fry them for about 2 mins in medium flame. Add chopped broccoli, salt and fry them for about 2-3 mins in medium flame. Sprinkle little amount of water and cook them well by covering a lid.

Keep it aside till it comes to room temperature. Once it comes to room temperature, add yogurt, salt and mix well.(You can add little amount of milk if curd is too thick or it is sour.) Mix well before serving. It goes well with Rice / Pulav / Biriyani.