Tummy wants Birrrrrrryani?
When you get bored of your routine food, you do feel like eating a biryani right? Let's make a delicious biryani. Biryani does need a good amount of ginger garlic, and yes good basmati rice!
Basmati Rice : 1 cup
Cauliflower : 1 cup
Carrot : 1 big
Beans : 7-8
Green Peas : 1/2 cup
Capsicum : 1 small or half of a big one
Potato : 1 medium
Onion : 1 medium
Ghee : 2 tsp
Bay leaf : 2
Cinnamon : 1 inch
Clove : 3-4
Black Pepper : 5-6
Saunf / Fennel seeds : 1/2 tsp
Oil : 3-4 tbsp
Ginger : 1 inch
Garlic : 9-10
Turmeric : 1/4 tsp
Red chilli powder : 1 to 1.5 tsp
Garam Masala :1 to 1.5 tsp
Dhaniya powder : 1 to 1.5 tsp
Kasoori methi : 1/4 tsp
Sugar : 1/2 tsp
Salt
Pudina leaves : 2-3 (optional)
Fresh Methi leaves : 4-5 (optional)
Milk: 1/4th cup (optional)
Method :
1. Soak the Basmati rice in water for minimum 30 min.
2. Drain the excess water from the soaked rice. Take a pan (thick bottom) , add ghee, add Bay leaf, cinnamon, cloves, black pepper, fennel seeds and saute for 30 to 60 sec. Add the soaked basmati rice and saute for 1 min.
3. Turn of the flame, transfer the rice into a another vessel. Add 1 + 3/4 cup of water, and 1/4 cup milk into the rice. Add 1/4 tsp salt and cook it in an electric cooker. (If you do not have an electric cooker, take a big kadhai, add 2-3 cup water into it, place a small stand in it(or any utensil which can give little height to the rice vessel), keep the rice vessel over it and close the kadhai with a lid.) Cook till the rice is long & well cooked, and if you put any spoon or knife into the rice, it should come out clean.
4. Take 3-4 tbsp oil in pan, add chopped onion, ginger, garlic and saute till onions turn translucent. Add the chopped vegetables, capsicum and green peas. Add turmeric, salt, red chilli powder, dhaniya powder and saute well on medium flame for 5 min. (Before adding salt, do remember that you have already added some salt into the rice and vegetables.)
Note: To reduce cooking time, you can also add chopped carrot, beans, cauliflower, potato in a vessel, add water which is just enough to immerse the vegetables, add pinch of salt and allow it to boil for 10-15 min. (or you can also use microwave oven to cook the vegetables). And then add the cooked vegetables in this step.
5. Add garam masala, kasoori methi, sugar, mix well and saute till all the vegetables including capsicum and peas are cooked 80 percent. (Pls do not overcook, else the vegetables will tend to mash easily and that will not help for a good biryani.) If you like, you can also add pudina and methi leaves by roughly tearing it into small pieces, it gives a fresh distinct flavour to your biryani. (Note: if you are adding fresh methi leaves, make sure you add less or no kasuri methi)
6. Check if the rice is cooked. Most of the whole spices would be on top of the rice. Remove as much as possible with your hand. Keep the flame in sim mode and start mixing rice into the vegetable pan. Cook it for 1-2 min with closed lid so that all the flavours blend together, then turn off the flame.
7. Serve with onion raita.
Note : You can also add mushrooms. But before step4, saute the mushrooms well in ghee/oil in a very hot pan till they stop oozing water and the water evaporates.Keep it aside and add the mushrooms along with other vegetables.
For paneer, before step4, chop the paneer into small cubes, slightly fry them in ghee till golden in colour. Add it in step6, before adding rice.
Ingredients : (serves 2-3)
Basmati Rice : 1 cup
Cauliflower : 1 cup
Carrot : 1 big
Beans : 7-8
Green Peas : 1/2 cup
Capsicum : 1 small or half of a big one
Potato : 1 medium
Onion : 1 medium
Ghee : 2 tsp
Bay leaf : 2
Cinnamon : 1 inch
Clove : 3-4
Black Pepper : 5-6
Saunf / Fennel seeds : 1/2 tsp
Oil : 3-4 tbsp
Ginger : 1 inch
Garlic : 9-10
Turmeric : 1/4 tsp
Red chilli powder : 1 to 1.5 tsp
Garam Masala :1 to 1.5 tsp
Dhaniya powder : 1 to 1.5 tsp
Kasoori methi : 1/4 tsp
Sugar : 1/2 tsp
Salt
Pudina leaves : 2-3 (optional)
Fresh Methi leaves : 4-5 (optional)
Milk: 1/4th cup (optional)
Method :
1. Soak the Basmati rice in water for minimum 30 min.
2. Drain the excess water from the soaked rice. Take a pan (thick bottom) , add ghee, add Bay leaf, cinnamon, cloves, black pepper, fennel seeds and saute for 30 to 60 sec. Add the soaked basmati rice and saute for 1 min.
3. Turn of the flame, transfer the rice into a another vessel. Add 1 + 3/4 cup of water, and 1/4 cup milk into the rice. Add 1/4 tsp salt and cook it in an electric cooker. (If you do not have an electric cooker, take a big kadhai, add 2-3 cup water into it, place a small stand in it(or any utensil which can give little height to the rice vessel), keep the rice vessel over it and close the kadhai with a lid.) Cook till the rice is long & well cooked, and if you put any spoon or knife into the rice, it should come out clean.
4. Take 3-4 tbsp oil in pan, add chopped onion, ginger, garlic and saute till onions turn translucent. Add the chopped vegetables, capsicum and green peas. Add turmeric, salt, red chilli powder, dhaniya powder and saute well on medium flame for 5 min. (Before adding salt, do remember that you have already added some salt into the rice and vegetables.)
Note: To reduce cooking time, you can also add chopped carrot, beans, cauliflower, potato in a vessel, add water which is just enough to immerse the vegetables, add pinch of salt and allow it to boil for 10-15 min. (or you can also use microwave oven to cook the vegetables). And then add the cooked vegetables in this step.
5. Add garam masala, kasoori methi, sugar, mix well and saute till all the vegetables including capsicum and peas are cooked 80 percent. (Pls do not overcook, else the vegetables will tend to mash easily and that will not help for a good biryani.) If you like, you can also add pudina and methi leaves by roughly tearing it into small pieces, it gives a fresh distinct flavour to your biryani. (Note: if you are adding fresh methi leaves, make sure you add less or no kasuri methi)
6. Check if the rice is cooked. Most of the whole spices would be on top of the rice. Remove as much as possible with your hand. Keep the flame in sim mode and start mixing rice into the vegetable pan. Cook it for 1-2 min with closed lid so that all the flavours blend together, then turn off the flame.
7. Serve with onion raita.
Note : You can also add mushrooms. But before step4, saute the mushrooms well in ghee/oil in a very hot pan till they stop oozing water and the water evaporates.Keep it aside and add the mushrooms along with other vegetables.
For paneer, before step4, chop the paneer into small cubes, slightly fry them in ghee till golden in colour. Add it in step6, before adding rice.
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