Vegetable Biriyani is the most easiest of the dishes. Its one pot cooking which suits the lazy day or an occassion. There is no celebration without a biriyani .In India an occasion permits vegetarian food so this veg biriyani never fails to be present in the spread.
Ingredients :
- Seeragasamba 11/2 cups
- Coconut milk 11/2 cups
- Curds ½ cup
- Potato 1 ( diced )
- Carrot 1 (cubed )
- Peas a handful
- Onions 2 ( sliced )
- Tomatoes 2 ( sliced )
- Green chilly 2 (optional )
- Mint leaves a handful
- Coriander leaves a handful
- Lime 1/2 ( optional )
- Ginger garlic paste 1 ½ tsp
- Turmeric ¼ tsp
- Chilly powder ½ – ¾ tsp ( to taste )
- Fennel powder 1 tsp
- Bay leaf 2
- Cardamom 2
- Star anise 1
- Cinnamon 1’
- Cashew 6-7
- Oil 11/2 tbsp
- Salt to taste
Method :
- Heat oil in a cooker ,throw in whole species and cashews ,allow it to splutter.
- Add onions and green chilly ,let it change colour.
- Add tomatoes and let it get mushy.
- Add ginger garlic paste and toss.
- Add turmeric, mint leaves and toss.
- Add vegetables ,chilly powder ,curds and toss.
- Now add rice and salt and give it a mix.
- Add coconut milk 11/2 cups ,water 11/2 cups ,fennel powder and mix.
- As it boils add mint leaves, coriander leaves and juice of half a lime and mix.
- Heat a dosa tawa and place the cooker on it ( this would give an effect of dhum) and close the cooker ,cook under pressure for 10 – 12 minutes.
- Now release the pressure ,give a gentle mix .
- Garnish with coriander leaves.
- Serve hot with raita.
