Vegetable Biriyani

Strangely I am not a big fan of Biriyani but Kundan is, so I prepare it once in a while and this time I have captured it for the blog. Biriyani basically refers to rice dish prepared with roasted vegetables or meat and a rich blend of spices. This dish was invented during the period of mughal empires and now is fondly relished largely in south asia. There are umpteen biriyani varieties each having its own origin and flavour; this one is quite a simple version of biriyani that I tried this time.

Serves:  2

Preparation Time:  20 minutes

Cooking Time:  20 minutes

Ingredients:

1.      Basmati rice – 2 cups

2.    Tomato - 3

3.    Carrot – 2

4.    Broccoli or Cauliflower – ½ head

5.     Onion – 1 + 3

6.    Green chilies – 4

7.     Coriander – ½ of a bunch finely chopped

8.    Meal maker – 1 cup

9.    Biriyani masala powder – 2 tbsp

10. Butter – 1 tbsp

11.  Oil - for deep frying onion to make barista + 2 tbsp

12. Cloves – 3

13. Cardamom – 2

14. Bay leaf – 1

15.  Marathi moggu – 2

16. Star anise – 1

17. Cinnamon – 2 “ piece

18.Ginger garlic paste – 2 tbsp

              19. Salt as required

              20. Turmeric powder - 1/2 tsp

Method:

Step 1: Wash and soak basmati rice in the water required to cook (I use 1: 1.5 proportion)

Step 2: Thinly slice 3 onions and deep fry them in oil, this is called barista and is a major flavour of any biriyani.

Step 3: Chop other vegetables and keep ready.

Step 4: Boil salted water and add the soy chunks to it; after 3 minutes squeeze out the water and keep it aside.

Step 5: Heat 2tbsp of oil in the pressure cooker, temper with cinnamon, cloves, cardamom, star anise, Marathi moggu, bay leaf and then sauté ginger garlic paste, onion and some coriander in it.

Step 6:  Add other vegetables in the cooker and add to it the prepared soy chunks or meal maker.

Step 7: Add biriyani masala, turmeric, some more coriander leaves, butter and mix well.

Step 8: Drain and add the soaked rice, season with required salt and fry for 2 minutes.

Step 9: Pour in the rice soaked water, add half the barista and some coriander leaves. Close the cooker lid and let it cook for two whistles.

Step 10: When the pressure subsides, open the cooker, garnish with crisp barista and fresh coriander leaves.

Step 11: Serve hot with the classic onion raita combination.