VEG. BIRYANI Varieties

**Author - Alee Venkatesh **




Vegetable Dum Biryani

Authentic Vegetarian dish from India packed with aromatic herbs & spices*****

DUM - a procedure of cooking food on a slow process in tightly sealed vessel or pot in order to avoid steam to escape and hence steamed food retains its nutrition and the juices that makes the dish very nutritious, flavourful and delicious.




In Biryani - vegetables (& meat for non-veg. version) and rice are cooked separately before being layered and cooked together.

Spices & Condiments used to make Biryani includes clarified butter (ghee), saffron, cardamom, cinnamon, pepper, cloves, mace, nutmeg, mint, coriander, ginger, green chilli, onions, tomatoes, lemon juice, bay leaves.


Biryani is served with plain yogurt, Dahi chutney, raita, korma curry and salad






Hyderabadi Kuska Biryani   
  


Ingredients - 2 cups basmati rice (cooked with 2 cups water, 2 sps ghee, 3 sps dry coconut, 1sp vegetable stock), 1/2 cup curd,1 1/2 cup water, salt to taste, 1/2" cinnamon stick, 3 cloves, 1 cardamom, 2 bay leaves, 1/2 sp. fennel seeds, 1 each of onion & tomato finely chopped, 4 green chillies, 1 tsp. ginger-garlic paste, 1/2 spoon each of red chilli powder (for extra spicy and this is optional), coriander powder, garam masala.

Method - Heat 1 sp. of oil in a pan and fry bay leaves, cinnamon stick, cloves, cardamom, fennel seeds.  After 1-2 mins, fry onions, tomatoes, green chillies, ginger-garlic paste.  When onions & tomatoes are cooked properly, add chilli powder, coriander powder, garam masala, yogurt, salt and simmer until sauce thickens.  (optional - when this liquid mixture is cool, can be grinded to form a thick paste).  Then add cooked rice and mix everything well.  Garnish with coriander leaves and serve hot with onion raita or vegetable korma.


Jaipur Biryani



Ingredients:

  • 2 cups Basmati Rice
  • 1 cup Mixed Vegetables of your choice
  • 3 Finely Sliced Onion
  • 2 Finely Sliced Green Chillies
  • Salt to taste
  • 1 tsp. Red Chilli Powder
  • 2 tsp. Cinnamon & Caraway Seeds
  • 4 Cloves 
  • 1/2 tsp. Black Pepper Powder
  • 4 Tomato
  • 1/2 cup Yogurt
  • 4 tbsp. Vegetable Oil
  • 1/2 tsp. Mustard Seeds
  • 3 tbsp. Dry Fruits (cashew nuts, raisin)

Method:

  • Wash the basmati rice well before cooking. Then take rice with 3-3/4 cup water and a little salt added to it and pressure cook.
  • Cut all the vegetables into small thin pieces and fry each one of it in oil.
  • Take 1 tbsp. oil in a pan and add mustard seeds, green chilli, cinnamon and caraway seeds powder, cloves, black pepper powder and stir for about half minute. Then add onions and sauté them for a minute or till they get pink in colour.
  • Add salt and red chilli powder and stir.
  • Add fine chopped tomatoes and fry till they are properly cooked.
  • Take the yogurt and make it fine by putting in a blender for just 2 rotations. Add this fine yogurt and stir well. Heat it for about 10 seconds.
  • Add all the fried vegetables.
  • Add the cooked rice and mix well with very light hands so that the rice grain doesn't break. Cook for about 3 minutes.
  • Take this vegetable biryani out in a rice serving dish.
  • Garnish with dry fruits (optional) and green coriander leaves.
  • Serve this biryani hot with raita and pickle.