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Friday, 10 August 2012

Veg Briyani

Vegetable Briyani is a common recipe cooked in almost every kitchen.  So nothing great behind it, I simply cooked it last Sunday afternoon...

Preparation time:  10 minutes to boil rice and simultaneously cut vegetables
Cooking time: 20 minutes including frying of potato and onion
Serves: 4

What goes in it:

Potato, vertically sliced- 1 big sized
Capsicum, vertically sliced- 1 small sized
Onion, vertically sliced- 1 big sized
Cashew nuts (Kaju), raisins (Kismis), almonds (Badam)- ½ cup
Cinnamon bark (Tej)- 4-5 pieces
Cloves (Laung)- 5-6 nos
Caradamom (Elaichi)- 5-6 nos
Rice, boiled- 1 cup (I used bastmati rice)
Carrot, diced and boiled- ½ cup
Peas, diced and boiled- ½ cup
French beans, diced and boiled- ½ cup
Turmeric powder- ¾ tbl spn
Red chilli powder- 1 ½  tbl spn
Briyani Masala- 2 tbl spn (I used Badshah Briyani and Pulav masala)
Oil- to fry
Ghee- 3 tbl spn (for sauté)
Lemon juice- 1 tbl spn
To make it look yummy:
3-4 pieces of Cashew nuts
Coriander leaves- ½ cup

How did I make it:

Wash and soak rice 1-2 hours before making the briyani.

Boil the rice with a pinch of salt for about 10 minutes. [Foodies’ Note: Don’t make the rice too mushy] Also add diced carrots, french beans and peas to it. When rice are almost done add few lemon drops. This will give nice texture to rice.

Drain off the water and let it cool.

Take a frying pan and pour oil in it to deep fry potato and onions till they turn golden brown. This will take 5 minutes each.

Remove oil from the frying pan. And add ghee to it or you can pour out extra oil from the pan and keep about 3 tbl spn of oil in it. Heat it up. Add cinnamom, cardamom & cloves to it while it heats up. This will bring a nice aroma in kitchen. Then put capsicum and fry them till they turn dark green. Now put raisins, almonds, cashew nuts to it. Fry it for about 5 minutes till raisins puff up.

Then add cooked rice, boiled vegetables, fried vegatbles, turmeric powder, salt, red chilli powder and briyani masala. Mix them all gently.

Use cashew nuts and coriander leaves for garnishing.

 Serve it with curd and roasted udad papad.

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