Hyderabad Vegetable Dum Biryani

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:

Ingredients for marination

Veggies- Carrot
             Potato
             Beans
             Peas
             Cauliflower
Curd 1 cup
Ginger and garlic paste 2 tbsp
Salt to taste
Red chilly powder 1 tsp
Shahi zeera 1/4 tsp
Clove 2
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
Clove 2
Cinnamon /4 inch stick
Green chillies 2
Coriander and mint leaves few

Soak rice with the above masala for 1 hour.

For layering

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

Method:-

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.

           
           

Kadai Prawns

 This is my try to replace paneer in Kadai Paneer with add Prawns. Can find Kadai paneer receipe is here

Prawns 1 pound
Capcisum 2 cut into strips
Onion 1
Tomatoes 1
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

 Method:-

 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.

 

Andhra Chicken Pulao

Ingredients:-

Chicken 1kg
Rice 1/2 kg
Ginger and garlic paste 2 tbsp

Marination
Chicken
Curd 1 cup
Curry leaves
Red chilly powder
Salt

Masala paste
1/4 cup grated fresh coconut
Khas khas 2 tbsp
Chaka
Lavanga
Elachi

Dry roast masala and 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 ginger garlic paste.

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.