It has been quite a very long time I stayed away from
blogging for various reasons. The more I
stayed away, I more I was addicted to that in fact. I was a silent lurker in all this time frame and never missed any of my favorite blogger recipes. Every time, I wish to resume blogging, I was
afraid if I would be able to continue it ever and stayed back for this
reason. However, the thirst of recommencing
blogging has always been there at the back of my small brain.
Time flies very fast and now Junior H has grown up and takes
care of him individually at most of the times.
He is pretty much like me J,
a foodie by nature, and is the first criticizer of my dishes. This nature of him pushed me the fact of resuming
blogging for a purpose; when he gets old he can have the collection of his
mommy’s recipes.
Coming to the recipe, I have always enjoyed eating
Biryani. I started knowing the dish when I was about in 10th grade of school. Ever since, my fondness on Biryani has never
faded and I have tried out in several variations which has mastered me in this special dish.
I have my own set of lunch gang in office and
this recipe is derived from one among them with my own variations to suit my
family taste.
Ingredients:
Mixed Vegetables (Beans, Carrot, Cauliflower, Green Peas, Potato) – 1 large
bowl
Mint and Clintaro leaves – 1 cup
Onion – 1 big size
Tomato – 2 medium size
Soya chunks/Meal maker – half cup or as desired (I used medium sized)
Ginger and garlic paste (make with 1/2 inch piece of ginger and 5 pods
of garlic)
Green chillies – 2
Basmatic Rice – 1 cup
Chilly powder – 1 teaspoon
Coconut milk – 0.5 cup (optional)
Cardamom – 1
Cinnamon – 1 inch
Clove – 3-4
Ghee – 2 tablespoons (As desired)
Oil – 4 teaspoons
Water – 1.5 cups
Pre-Preparation:
1. Soak the basmati rice in warm water for about 30 minutes.
2. Wash and chop the vegetables in
desired form.
3. In the large bowl, boil hot water with salt, and upon reaching the
boiling stage, switch off the flame, and add soya chunks. Let it remain for 10 minutes. Drain the water and squeeze out the soya
chunks to drain the absorbed water.
4. Heat a pan with little oil and shallow fry the soya chunks. This would help to remove to raw taste from
them.
5. Grind ginger, garlic, and green chilies and keep it aside.
6. Chop the clintaro leaves and clean both mint and clintaro leaves in
water to remove the dust.
7. Extract coconut milk from a fresh coconut. This is completely optional but gives rich
taste to the biryani.
Preparation
1. Heat the pressure with oil and add bay leaf,
cinnamom, cardamom, and cloves.
2. Add chopped onion and later tomato
3. Once the tomato has turned mushy, add the cleaned
mint and cilantro leaves.
4. Add the chopped vegetables except green peas and
cauliflower and add salt as desired.
5. After 3 minutes, add the ground paste of ginger,
garlic, and green chillies.
6. After the raw smell of paste has diminished, add
chilly powder. This will give a good
color to the biryani.
7. Add the
required amount of water, once it boils, add the basmati rice after draining
the water content.
8. Add coconut milk if you have planned to use,
else increase the water content by 1/2 cup in previous step.
9. Add soya chunks, cauliflower florets, and green
peas.
10. Add 2 teaspoons of ghee. Close the lid and pressure cook for one
vessel. Remove the lid once the pressure
releases.
2 comments:
Hi Im your new follower Gayathiri, since after tasting that delicious veg briyani(new neighbor). It was very simple, which didn't make me feel heavy. Especially kids will love it.
Hey, Thanks Gayathri :-). You can also follow me through FB. I have created a separate page for this blog which you can find with "Enthaligai".
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