Wednesday, January 6, 2010
VEGETABLE BIRIANI - VERSION 2
I wanted to prepare a quick and tasty biriani before my two month old grand daughter woke up from her mid morning siesta, and I wanted to achieve this without sounding off the pressure cooker or the electric mixer! This resulted in Vegetable Biriani-version 2. (Version - 1 has been published in the Blogger Aid Cook Book). Once the various groups of ingredients are gathered & prepared, and the pot is on the fire, you can enjoy this dish in just twenty minutes time.
GROUP 1 : (Rice)
Basmati rice - 1 cup
Black peppercorns - 1/4 tsp
Cardamom - 2
Cinnamon - 1''
Cloves - 6
Curry leaves - 2 twigs
Cooking oil - 2 tbsps
GROUP - 2 (Green masala)
Spring onions - 4
Green chillies - 2
Coriander leaves - 1/2 bunch
Mint leaves - 1/2 bunch
Grated coconut - 2 tbsps
Cooking oil - 1 tbsp
GROUP - 3 ( Vegetables)
Cauliflower - 1/4
Beans - 1 fistful
Carrots - 2
Potatoes - 2
I used brocollini stems and baby corn too.
Group - 4 ( Red Masala)
Tomatoes - 2
Fresh grated ginger - 1 tsp
Grated garlic - 3 cloves
Red chilly powder - 1 heaped tsp
Coriander powder - 1/2 tsp
Cumin powder - 1/4 tsp
Salt - 1 1/2 tsp
Curds - 4 tbsps
Cooking oil - 2 tbsps
1. Soak rice and keep it aside.
2. Finely chop the green masala ingredients and keep aside.
3. Clean,peel and chop all the vegetables length wise into 1'' pieces.
4. Mince tomatoes and keep aside.
5. Grate ginger and garlic finely and keep aside.
6. Heat oil in a thick bottomed vessel and add the Group 1 ingredients - i.e. pepper corns, cardamoms, cinnamon and cloves.
7. When the garam masala sputters add curry leaves and then the soaked and drained rice.
8. Fry till the rice becomes translucent and sticky; switch off the fire.
STEP - 2
9. Heat oil in another kadai and add the Group 2 ingredients i.e. green masala and the coconut gratings, and saute till you get a very pleasant aroma.
10. Now add Group 3 - i.e. the cut vegetables and blend well with the masala.
11. Switch off flame and add the vegetable and green masala blend to the rice pot.
STEP - 3
12. Return the kadai to the flame and add oil.
13. When the oil is hot add the Group 4 i.e. grated ginger and garlic, and saute till it becomes golden brown.
14 . Add the chopped tomatoes followed by chilly powder, coriander powder,cumin powder and salt.
15. Cover and cook till the tomatoes become pulpy.
16. Mix in the curd and cook till the oil separates.
STEP - 4
17. Pour the masala into the rice and vegetable vessel.
18. Add 2 and 1/4 cups of water and stir well. 19. Leave it on high flame till it starts boiling.
20. When it reaches boiling point lower the flame and cook for 15 minutes, covering it tightly with a lid.
21. Remove lid and stir the contents evenly with a spatula, without mashing it up.
22. Return the lid and cook for five more minutes until done and switch it off when the aroma of biriani is overwhelming.
Roasted cashew nuts , fried bread pieces or slices of caramelized onion can be used for garnishing. A cold mint raita will be an excellent accompaniment.