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Tuesday, 31 March 2015

Vegetable Biryani

Vegetable Biryani

Hi friends... Today I have tried my hand at Vegetable Biryani for the first time. I have made veg biryani many times but this time I have tried the Bombay style one.

Last year, we went to Bombay, also called Mumbai, and ordered a Vegetable Biryani from one of the vegetarian hotels there. Believe me, the taste of the biryani was simply out of the world and we had never eaten such a tasty biryani in our lives. That taste still lingers in our mouth.

We later came to know that it was the Bombay Veg. Biryani. 

This is what I have tried to make here though I must admit that the taste is not the same :)


Let me get straight into the steps:

Ingredients

For cooking rice:

Basmati Rice -1 cup
Bay leaf - 1 no
Cinnamon – 1, 1 inch length
Cloves – 2-3 no’s
Cardamom – 1-2 no’s
Salt to taste

For preparing the vegetable gravy:



Carrots - 3 
Peas – 100 gms
Cauliflower- 100 gms
Beans - 6-8 no’s
Potatoes – 1, medium
Oil - 2 tbsp.
Cumin Seeds - 1/2 tsp
Onion - 1 no
Tomatoes-2 no’s
Ginger - Green Chilli Paste - 2 tsp
Turmeric Powder - ¼ tsp
Coriander Powder - 2 tsp
Chilli Powder - 1 tsp
Garam Masala - ½ tsp
Milk-1/4 cup
Curd - 1/4 cup
Coriander - ¼ cup
Salt to taste

Process:

Preparing the rice:

Take 1 cup of rice, wash well and soak in water and drain after 30 min. Then in a vessel, pour 4 cups of water, add bay leaf, Cinnamon, Clove, Cardamom, rice and salt. Cover it with a lid and cook on a medium flame for 10 minutes or till the rice is cooked. Strain the rice using a strainer and keep aside.

Preparing the vegetable gravy:

Chop the onions and tomatoes and keep aside.  
Also, chop and cook the beans, carrots, potatoes and cauliflower and keep aside. Chop the coriander leaves and mix with the curd and keep aside.


Coriander and other powders added
to the sauteed onions
Take a pan and pour 2 tablespoons of ghee and heat in low flame. Once the ghee is hot, add the cumin seeds. When the Cumin seeds crackle, add the onions and sauté on a medium flame till the onions turn translucent. 

Add the ginger –green Chilli paste, turmeric powder, Coriander powder, Chilli powder and garam masala and sauté on a medium flame for a few seconds. 



Final cooked veg gravy
Add the tomatoes and a cup of water, mix well and cook on a medium flame for 5 minutes.

After that add the cooked vegetables, milk and cook on a medium flame for another 3 minutes, while stirring occasionally. 

Cook till the water almost evaporates.




Now, add the cooked rice into this and put off the flame. Mix well. 

Finally add the coriander-curd mix into this and mix well. 

Vegetable Biryani is ready. Serves 4…Serve hot with pickle and Veg salad/Raita...




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2 comments:

  1. wat a lovely recipe...noticed that the spices are different from those used in the hyderabadi version !!

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  2. Thanks Sweta... This is lrss spicy and tastes better too
    Pl do try n lemme know

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