I know for some it is boring to eat veg biryani. But once a while pure non-vegetarian should eat some veggies. My husband doesn't like veg biryani. When he is working on sunday's/saturday's i make veg rice/pulao/biryani. This is not as famous as Hyderabad Chicken/Mutton dum biryani among non-vegetarians but famous with people who don't non-veg.
Ingredients for marination
Curd 1 cup
Ginger and garlic paste 2 tbsp
Salt to taste
Red chilly powder 1 tsp
Shahi zeera 1/4 tsp
Cinnamon 1/4 inch stick
Marathi Mooga 1
Star anise 1
Chopped Mint leaves 1/3rd cup
Chopper coriander leaves 1/3rd cup
Fried Onion 1/2 cup
Oil 2 tbsp
Green chilies 2
Marinate for 1 hour.
Basmati Rice 2 cups
Shahi zeera 1 tsp
Cinnamon /4 inch stick
Green chillies 2
Coriander and mint leaves few
Soak rice with the above masala for 1 hour.
Fried onions 1/4 cup
Saffron soaked in milk
Dagad Phool little
Biryani leaf 1
Lemon juice 2 tbsp
Coriander and mint leaves chopped few
Take a pan. Add 4 tbsp oil. Add the marinate veggies. Cover and cook until gravy forms.
Cook rice until it is 3/4 done. Drain the water from the rice.
On the veggies sprinkle lemon juice,dagad phool and bay leaves.
Spread rice on the veggies.
Sprinkle saffron water.
Spread fried onions,coriander leaves and mint leaves.
Cover the bowl with foil and cook on dum for 1/2 hr on low flame.
I always place a pan under the bowl so that the flame doesn't reach the bowl directly and the biryani is cooked on low flame without vapors escaping.
Enjoy biryani with raita and mirchi ka salan.
Sunday, August 24, 2014
Wednesday, August 20, 2014
Prawns 1 pound
Capcisum 2 cut into strips
Coriender seeds 3tbsp (coarsely grounded)
Whole red chillies 4 (coarsely grounded)
Ginger 3 tbsp chopped
Garlic 11/2 tbsp chopped
Green chillies 2 chopped
Oil 6 tbsp
Ginger 2 tbsp cut into juliennes
Heat a pan with 2 tbsp oil and stir fry capsicum and onions for a 2 minutes and keep aside.Add balance oil to the same pan and heat.Add chopped ginger,garlic and green chillies.Saute for a minute.
Add tomatoes and cook till oil separates.
Add salt,kasuri menthi,fried capsicum,onions and prawns .Sprinkle little water and mix thoroughly ensuring that prawns doesn't get mashed up.Cook for 5-7 minutes.
Add ginger juliennes, cook for another 2 minutes.
PS:-Prawns doesn't take much time to cook.
Sunday, August 17, 2014
Rice 1/2 kg
Curd 1 cup
Red chilly powder
1/4 cup grated fresh coconut
Khas khas 2 tbsp
Make a fine paste
Soak rice for 1 hr
Take a thick bottom pan
Add oil. Sauté onions until light brown in colour.
Add shahi zeera,elachi,Chaka and lavanga
Add coriander powder and masala paste. Sauté until oil oozes out. Add green chillies, curry leaves and salt.
Add chicken. Mix thoroughly and close the lid. Now add rice on the top of the chicken. Cover it and let it cook for 5 minutes.
Now add mint and coriander leaves. Mix rice and chicken. Add water. For 1 glass of rice add 1 glass of water.cover and cook in slow flame for 15-20....
Serve hot with salan and raita.
Posted by Varunavi at 1:44 pm