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.
Serves : 4
Cooking Time : 40 min
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.
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