8/20/2019 The Great Indian Vegetable Biryani http://slidepdf.com/reader/full/the-great-indian-vegetable-biryani 1/6 3/14/13 The Great Indian Vegetable Biryani saffrontrail.blogspot.com/2008/10/great-indian-vegetable-biryani.html 1/6 Home Recipe Index Press & Mentions About Tweet Tweet 0 Like Send Be the first of your friends to like this. Search SEARCH THIS BLOG 26 OCTOBER 2008 The Great Indian Vegetable Biryani There are some recipes that escape ev en a vorac ious cook - and for me Biryani has been one of them. In most friends' house parties this is one dish that unfailingly features as the main course - a pot of vegetable bir y ani fo r the non m eat e ate rs an d a mu tto n bir y ani fo r the ot her s. Bes ide s it is co mmo nly or der ed in ou r favourite Punjabi restaurant Urban Tadka (UT) which you must have heard from me pretty often on this blo g. I n UT, th e bir y ani is mad e in in div idu al c lay pot s se aled with d oug h and b aked in the tand oo r - and in all my biry ani encounters, I c an easily rate theirs as the best. One evening when DH suggested ve getable bir y ani wi th r aita fo r din ner - it st ruc k me t hat t his is one dis h that has e lud ed m e all thes e y ear s and why not try my hand at it. Of all the recipes I found on food blogs and general food websites, I found this video by Vah Chef Sanjay Thumma very educativ e. Only pro blem with his video that he doesn't mention how much of each ingredient to use. So here's my ve rsion of his recipe. Since there quite a lot of ingredients, I will include them along with the directions. Special apparatus A l arge po t alo ng wi th a wi de p an or po t in wh ic h the first one will s it c om fort ably in c ase y ou p lan to finish off the final stage on stove stop, or else y ou can bake it off in the oven. Preparation 1. Wash 2 cups long grained basmati rice gently and soak for an hour in a large bowl. 2. Slice 4 medium onions very finely, separate. You can either deep fry these or bake them in the ABOUT M E SAFFRONTRAIL ON FACEBOOK Like Send 2,610 people like this. FRESH POSTS IN YOUR MAILBOX Healthy Cooking Blog HOMIES 2012 How many calories is your roti? How to make South Indian filter coffee Tandoori Aloo & Tandoori Broccoli [no tandoor required] Upma Kozhakattai w ith Thuv aiyal - a mouthful of joy Simple spring onion curry POPULAR POSTS TambrahmRage Cooks- Au th ent ic Recip es Tambrahm Rage TAMBRAHM RAGE ► ► 2013 (10) ► ► 2012 (37) ► ► 2011 (17) ► ► 2010 (41) ► ► 2009 (10) ▼ ▼ 2008 (42) ▼ ▼ October (2 ) The Great Indian Vegetable BLOG ARCHIVE 0 Share Share More Next Blog» Create Blog Sign In
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ove n till brown or shallow fry them on a non stick pan coated with oil on a very low flame (around 15
minutes or so)
3. Veget ables for t he biry ani - 1 small cauliflower broken into large florets
2 medium carrots, scraped and cut into large pieces
3 medium potatoes, peeled and cu t into large wedges
1/2 - 1 cup fresh or frozen green peas
2 large capsicums, deseeded c ut into large squares
4. Fry 3 tbsp cashews and then 2 tbsp of raisins in hot ghee o n a low flame, drain and keep aside.
5. Chop roughly 1/2 cup m int leaves and 1/2 cup c oriander leaves. Keep aside.
6. Soak a large pinch o f saffron strands in 1/2 cu p of warm m ilk . Keep aside.
Directions
1. Heat 2 tbsp ghee in a large non stick pot.
2. Add to the hot ghee, 3 bay leaves, 3 sticks of cinnam on 1" each, 2 black cardamoms, 2
green cardamom s, 4 cloves, 2 tsp cum in seeds and toss on a low flame.
3. Next, add 2 tbsp of ginger garlic paste and saute for a minute till cooked.
4. Throw in all the chopped vegetables, 2 tsp of salt, 2 tsp of red chilli powder, 1 tsp turmeric
powder, 2 tbsp of coriander powder, 1 tbsp cum in powder, 2 tsp garam masala powder,
3 slit green chillies, handful of mint leave s and saute well to coat all the v egetable chunks
evenly . On a low flame let the vegetables co ok till they are 60-7 0% done, sprinkling some water at
intervals if necessary . To this finally add 200 grams paneer cut into large cubes and toss well.
5. Once the vegetables are in the nearly done stage, add 3 cups of thick hom emade / Greek
y ogh ur t and stir on a low flame till the veggies are well coated with the spicy y oghurt sauce. Check
for salt and adjust as per taste. Keep this aside.
6. Meanwhile bring to a boil around 3-4 Litres of water in a large pot - add around a tsp of salt, 2
bay leav es an d 1 tbsp ghee / oil and add the drained soaked rice grains. Let this boil for around 5-7 minutes and check if nearly done. At the 7 5% done stage drain the rice out in a colander. Turn this
onto a large plate, spread it out gently with forks and let it cool.
Assem bly (for the stove top method)
1. In the large pot (that fits inside of another pan), first layer the half the rice. Add half of the vege table-
paneer-yogur t mix. Top with half of the browned onions, fried nuts-raisins and chopped herbs.
2. Add a cup of beaten yogurt on top of this.
3. Top with rest of the rice and repeat the remaining onion-nuts-herbs layer ove r the rice.
4. Cover the pot with 2-3 layers of thick aluminium foil. Cover with a fitting lid.
5. Place 2-3 cups of water in the larger pan. Keep over high heat. Place the cove red pot with biryani in
this pan and let the water simmer for 15 minutes.
6. Remove the pot from the pan and keep aside for 30 minutes or so for the flavours to d evelop fully
befo re s erv ing.
7 . Serve with any v egetable / fruit raita that is chilled.
For those of yo u who would like to bake off in the final stage, layer as abov e in a ove n proof deep pan and
seal well with foil. Bake for 1 5-20 minutes. Serv e as abov e.
Al tho ugh t his was no t as goo d as m y fav our ite r est aur ant's biry ani, t his is migh ty goo d for a firs t att emp t
and I would give all credit to Chef Sanjay's video, which you might chec k out for a quick recap. I hope the
quantified ingredients here make it a tad simpler for those of y ou wanting to try out the Great Indian
Ve get able Biry ani.
This recipe serves around 6-8 people for a main course along with raita made from 1 Litre yogur t.
I understand that the list of ingredients runs pretty long, but really y ou'll find most of the stuff in your
pantry. The paneer is optional here, but it adds a nice variation to the texture o f vegetables. Y ou could also
try bo iled chickpeas as a protein addition instead of paneer.
(all ingredients for this recipe are marked in bold in the v arious stages of description)