We had a long weekend here in Kuwait and on Friday when I wondered what curries I should make to go with rice, I remembered the Vegetable Biriyani recipe that I had come across. Since Biriyani itself is a complete meal I did not have to bother my head with the curries and other accompaniments for a holiday lunch. It did turn out pretty well and I compensated the lack of chicken with boiled eggs.
Vegetable Biriyani (copied from Veggie Belly )
Ingredients
1) Cashewnuts or almonds - 1 tbsp
2) Khus khus (white poppy
seeds) - ½ tbsp
3) Fresh grated coconut - 1
tbsp
4) Oil - 1/3 cup
5) Onions grated 2 numbers grated
6) Bay leaf - ½ a leaf
7) Thin piece of cinnamon 1 n
8) Cloves - 4
9) Cardamom pods - 2
10) Ginger paste - 1 tsp
11) Garlic paste - 1 tsp
12) Tomatoes, pureed in a
blender - 2 medium
13) Full fat yogurt - ½ cup
14) Garam masala - 1 tsp
15) Chili powder - 2 tsp
16) Cumin powder - ¼ tsp
For layering
1) chopped cilantro leaves ½ cup
2) chopped mint leaves ½ cup
3) 2 tablespoons ghee
For layering
1) chopped cilantro leaves ½ cup
2) chopped mint leaves ½ cup
3) 2 tablespoons ghee
Method
1. Grind the cashew, khus khus and coconut into a smooth paste, using as little
water as possible. Set aside.
2. Heat oil in a large skillet. Add grated onions, and cook on low heat till the onions are brown, about 10 minutes.
3. To the onions, add the bay leaf, cinnamon, cloves, and cardamom. Crank up the heat to medium and stir for about 1 minute or till fragrant.
2. Heat oil in a large skillet. Add grated onions, and cook on low heat till the onions are brown, about 10 minutes.
3. To the onions, add the bay leaf, cinnamon, cloves, and cardamom. Crank up the heat to medium and stir for about 1 minute or till fragrant.
4. Add the ginger and garlic pastes. Stir and
let it cook for about 30 seconds.
5. Add the coconut, khus khus, cashew paste. Stir another 30 seconds.
6. Add pureed tomatoes and cook for about 4 minutes. Remove the skillet from the heat.
5. Add the coconut, khus khus, cashew paste. Stir another 30 seconds.
6. Add pureed tomatoes and cook for about 4 minutes. Remove the skillet from the heat.
7. Add yogurt and mix well. Moving the skillet
away from the heat when adding yogurt will prevent it from curdling.
8. Return the skillet to the stove. Turn heat to low, and add garam masala, chili powder, and cumin powder. Stir for 1 minute.
9. Now add the reserved vegetables and salt. Cook for 10 minutes or till the vegetables are almost done. Add ½ cup water, and simmer another 3-5 minutes.
8. Return the skillet to the stove. Turn heat to low, and add garam masala, chili powder, and cumin powder. Stir for 1 minute.
9. Now add the reserved vegetables and salt. Cook for 10 minutes or till the vegetables are almost done. Add ½ cup water, and simmer another 3-5 minutes.
10. Taste the gravy and adjust salt if needed.
Remember: this gravy will be spicy, but when you add the rice to it later,
everything will balance out.
11. Now you are ready to layer the biryani. Take a large baking dish. Lightly oil the inside.
12. Layer everything in this order – half the rice, half the chopped cilantro, half the chopped mint, all the vegetables and gravy, remaining half of the rice, saffron dissolved in milk, remaining half the cilantro and mint. Drizzle the top with ghee.
11. Now you are ready to layer the biryani. Take a large baking dish. Lightly oil the inside.
12. Layer everything in this order – half the rice, half the chopped cilantro, half the chopped mint, all the vegetables and gravy, remaining half of the rice, saffron dissolved in milk, remaining half the cilantro and mint. Drizzle the top with ghee.
13. Cover the baking dish and bake in a 350f oven
for 15 minutes or till the rice is cooked through but not muchy. Turn the
oven off, and let the biryani sit in the hot oven another 10 minutes. ( I used
the microwave oven for the same time)
