Spicy Vegetable Biryani
Vegetable Biryani is a great recipe for family get-together. It is usually done to signify a special occasion. It is a permanent part of a wedding menu. It takes some time for all the preparations and needs a little patience. But the taste is totally worth it. The dish is originally spicy. It is probably the only dish with literally thousands of variations and styles. Each region has its own flavor and unique taste. This recipe is one of the most common style of Tamilnadu. My mother taught me this when I was about to get married. I kept postponing learning it because of the time taken for preparation. Now biryani marks every special day in my family. It is best taken with curd or yogurt. Sometimes it is also served with spicy gravy.
Note: If the spices are not available you can use the ready made biryani powder available in shops.
You can follow the same procedure for chicken or mutton biryani too. Just replace the vegetables with chicken or mutton. No need to pre-cook them.
- Carrot - 200 g
- Beans - 200 g
- Dried Peas - 200 g
- Basmati rice - 4 cups
- Spices (cardamom, cinnamon, bay leaves, cloves, pepper) - 3
- Chilly Powder
- Turmeric Powder
- Onion - 1
- Tomato - 2
- Green Chilly - 6 nos
- Mint - a handful
- Coriander leaves - a handful
- Curry leaves
- Ginger - 50 g
- Garlic - 50 g
- Ghee - 3 tablespoon
- Water as required
- Salt to taste
- In a pan pour a little oil. Slightly fry all the spices and allow it to cool.
- Grind the mint leaves,coriander leaves and green chilly along with the spices.
- The ground paste will be in green color with a sharp odour. Keep it separately.
- Slice the carrot and beans.
- The green peas have to be soaked at least for ten hours. Soak it the previous night of preparation.
- Grind the garlic and ginger. Keep it separately.
- Now in a wide bottom pan, add a little ghee.
- When the ghee melts, add the Basmati rice and mix it thoroughly on small flame.
- This enables the rice to be cooked without sticking to each other.
- Next in a pressure cooker, pour some oil.
- Add ginger garlic paste and fry well.
- Add the diced onion, tomato, curry leaves to the paste.
- When the onion becomes golden brown, add the ground spice paste.
- Allow it to cook slightly.
- Next add the carrot, beans and peas and mix well.
- Add the roasted rice to the mixture.
- Add water to rice in the ratio of 3:1 (3 cups of water for 1 cup of rice)
- Add a pinch of turmeric powder, chilly powder and salt.
- Mix well and close the pressure cooker.
- Cook on medium flame till rice is cooked.
- Serve hot with curd.