Vegetable Biriyani is famous for its mouth watering aroma and superb taste.
It is a rice based dish, using Basmati rice or Kerala special Jeerakasala rice. Here is the recipe for an easy homemade Biriyani.
1 review, 4.72/5
|Basmati rice||1 ½ cups|
|Green peas||75 g|
|Salt||enough to taste|
|Pepper powder||1 tea sp|
|Red Chilli powder||¼ tea sp|
|Ghee||1 2/2tb sp|
|Star anise||1 star|
|Kapok buds||1 bud|
|Bay leaves||2 leaves|
|Cinnamon||1 inch piece|
|Ginger chopped||½ tb sp|
|Garlic chopped||½ tb sp|
|Mint leaves||1 cup|
|Coriander leaves||¾ cup|
|Cashew nuts||9 nos|
|Dry grapes||9 nos|
|Lemon juice||from 1 lemon|
Boil vegetables one by one until they are 75% cooked.cut peeled potato into cubes and boil them until 75% cooked. Remove potato cubes from the cookware. To the remaining water in the cook ware add fresh green peas, cook for 10 minutes. Take the cooked green peas out and keep it aside. To the remaining water in the cookware add chopped carrot (peel off the skin, wash and chop) and cook for 5 minutes. Remove carrots and keep it aside. Again to the remaining water in the cook ware, add beans (cut in 0.5inch length) and cook for 5 minutes. Take the cooked beans out and keep it aside.
Heat a pressure cooker and pour ½ table spoon of ghee and add bay leaves, cloves (slightly crushed), peeled cardamom(including skin), star anise, kapok bud(broken in half), cinnamon stick (slightly crushed) and stir until it gives out an aroma. To this add ginger and garlic, fry them until golden brown. To this add the boiled vegetables and pineapple (cut in 1inch cubes), mint leaves, ¼ cup coriander leaves and mix well. Now add Basmati rice (soaked for 1 hr and strained), salt, pepper powder and mix well. Now add 3 cups of water and close the cooker with its lid (no need to place weight). Wait for 20 minutes. Turn off the stove and keep the cooker aside.
Heat a frying pan, add ½ tb sp ghee, add dry grapes, fry it until it bubbles up. Remove the grapes from the pan and keep it aside. To the remaining ghee in the pan add cashew nuts (broken in halves), fry until it turns golden color. Remove immediately and keep it aside. To the remaining ghee in the pan, add ½ tb sp of ghee and to this add sliced onion, ½ tea sp salt and fry until it turns golden brown color. To this add ¼ tea sp red chilli powder, stir it until the raw smell of chilli powder goes away.
Now open the cooker and add the fried dry grapes & cashew nuts, ½ cup coriander leaves, lemon juice and mix well.
Take a shaped bowl, spread 1 tb sp of fried onions and stuff the bowl with Biriyani and serve it upside down in a serving plate. Garnish it with coriander leaves and present.
Tasty Biriyani is ready.
Stage 1- all spices and boiled vegetables sauteed in ghee
Stage 2- Soaked and drained Basmati rice added and mixed well
Stage 3- cashews, Dry Grapes fried
Stage 4 - Fried cashews and Dry grapes added to cooked biriyani
Stage 5 – onions fried in ghee.
Stage 6 - garnished with fried onions and served with Raita and pineapple.
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