Recipes for all manner of Indian food

Friday, October 14, 2005

Experimental Vegetable Biryani and Raita

Warning: This is not the authentic vegetable biryani you will get in hotels. This preparation was experimented on me for my quick lunch at college. It worked wonders and remains a favourite dish among my friends and family:-)


Ingredients:
Basmati rice: 2 small bowls (300-350 gms)
Pure Ghee: 4 tablespoons
Onions (medium-sized): 2
Tomatoes (medium-sized): 2
Ginger-garlic paste: 2 teaspoons
Haldi(Turmeric): ½ teaspoon.
Cauliflower: 200 gms.
Green Peas: 200 gms
Potatoes(medium-sized): 2
Everest Biryani Masala Powder: 1 ½ tablespoon
Red Chilly Powder: 1 ½ tablespoon
Salt: As per taste
Boiled Water: 4 small bowls( Double the amount of rice)
Corriander Leaves
Fresh Wet Grated Cocunut: For Garnishing.

Preparation:
Ginger-garlic paste:
You get this readymade these days, or else take an entire garlic flower, heat it in microwave for a min, it’s easier to get off the covering. Then add ginger around half a piece along with garlic in the mixer, grind it and add water and grind it further till you get fine paste.

Biryani:

  1. Soak rice in water for 1/2 hour. Then rinse the water from the rice.
  2. Take 4 tablespoons of pure ghee and heat.
  3. Add finely chopped onions in it. Add a pinch of salt to the onions, keep frying till onion turns brown. Add ghee if you think a little more will be needed.
  4. Then add ½ teaspoon haldi and 2 teaspoons of ginger-garlic paste.
  5. Stir the mixture for a minute.
  6. Then add finely chopped tomatoes and stir again.
  7. Then add green peas, the medium-sized chopped pieces of cauliflower and potato to it.
  8. Add 1 ½ tablespoon Red Chilly Powder and mix properly.
  9. Add 1 ½ tablespoon Everest Biryani Masala Powder and mix properly
  10. Add rice to this mixture. Mix properly till the rice gets dry i.e. the wetness goes.
  11. Add 4 small bowls of boiled water. Stir properly.
  12. Add salt as per taste. Around 2-3 teaspoons should suffice.
  13. Turn the gas on high and let the rice boil.
  14. Once all water evaporates and rice settles, turn the gas mild, and put a lid on top and let it cook for 15-20 minutes. If vessel is not non-stick keep a plate below the vessel as well.

Garnish:
Once the rice is done garnish it with finely chopped corriander and grated fresh coconut. Serve along with the vegetable raita

Vegetable Raita
Ingredients:
Cucumber: 1
Onion: 1
Tomato: 1
Corriander Leaves
Curd: 4 tablespoons
Salt: As per taste (1 teaspoons should suffice)
Sugar: As per taste (2 teaspoons should suffice)

Preparation:

  1. Finely chop cucumber, onion, and tomato.
  2. Take a bowl and put the chopped pieces in it.
  3. Add 4 tablespoons of curd to it
  4. Add Salt: As per taste (1 teaspoons should suffice)
  5. Sugar: As per taste (2 teaspoons should suffice)
  6. Mix the entire mixture properly
  7. Then add finely chopped coriander leaves to it.
  8. Leave it in the refrigerator for few minutes before serving.

Have the biryani with the raita, it tastes pretty good. The best part is this rice preparation does not consume much time or effort on one's part:-)

14 Comments:

Anonymous courtney said...

Very cool, very cool. You had me at hello with the "experimental" bit.:)
I have an Indian spice blog Naughty Curry that makes yummy Indian recipes as user-friendly as possible.
My questions: How much exactly is a 'bowl'of rice? What if we don't have the Everest masala? And what is your opinion(s) of store bought ginger-garlic paste?
My email address is on my blog....

10:30 AM

 
Blogger Minal said...

Hi Courtney:
I just glanced at your spice blog and intend to visit it more often, interesting stuff there:-)

A1) A bowl of rice could be a small-sized bowl the kind we use to serve side-dishes/desserts. I think I'll put up a pic of it over the weekend to give you an idea of the exact size:-)

A2) If you do not have the everest masala, you can use the garam masala powder( it comprises of fine powder of black pepper,Clove,Cardamom,Cinamon,Bay Leaf). This is easily available at indian stores.

A3) Honestly I'm not too fond of the store bought ginger-garlic paste but it can be used in times of emergency:-).
If you do not have the time to make the paste everytime, ideally prepare it together that will suffice for a week on the weekend:-) and store it in the freezer. That will save you the trouble everytime.

11:00 PM

 
Blogger Siri said...

first visit to your site and am gng to keep coming back for more ;)
will unleash the biryani recipe on my family this weekend...
incase you want some home made iyengar "kolambu" type recipes lemme know

9:49 PM

 
Blogger Ashish Gupta said...

wow! just the kind of blog I was looking for :D

between it being a fav. among frnds n family is a part of warning too or .... ? LOL!

8:48 AM

 
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1:20 PM

 
Anonymous shashi said...

Hi Minal,
Its great blog and great recipies..
Here, in the UK, we have some south Indian friends and they invite us for dinner sometimes and usually they prepare biryani. I perticularly like veg Biryani but my wife dosen't know how to prepare it. I think your guidelines will help her to prepare it...

11:42 PM

 
Anonymous Anonymous said...

lol not bad for a quick fix...try this site out it's got some more quickies: http://www.indian-recipe.net

1:45 PM

 
Anonymous Anonymous said...

lol thats very useful...

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12:21 PM

 
Anonymous Anonymous said...

thanks!
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10:45 PM

 
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12:50 AM

 
Blogger Pranav Kumar V said...

uhha!!! I came across this blog recently while I was looking for recipes and read someone was copying something from your blog and that something had been done about it by someone, or something like that!!! btw the other name for you dish happens to be Home-made Veg Biryani, a very popular version on this side of the planet!!! :P

4:17 PM

 
Blogger jaya said...

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12:25 AM

 
Blogger sha said...

hhhhhhhhh missing home very much

10:36 PM

 
Blogger Rajesh Kumar said...



YUMMY dish as well as easy preparation...loved it
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12:15 AM

 

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