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Thursday, September 11, 2014

Biryani/Vegetable Biryani(Step By Step Pics)

             To cook a perfect biryani is very hard(at least to me). In Tamilnadu muslim Biryani is very famous. Most popular biryani joints have a version of Muslim biryani. Going to India every time to eat good biryani  is out of the question but in this social media world we can accomplish anything right?
            A small story about biryani .. right after our graduation a good friend of mine got married . He was the first person from our batch to get married , many of us attended the marriage. This was a muslim wedding mind you and people were drooling about the biryani lunch. But little did I know that it would only be a Biryani lunch with sides and desserts of course. As you guys know I am a hardcore veggie and I expected a few veg dishes. Any ways to cut the long story short few friends of mine went to a local joint and got me some veggie food. All my friends made fun of me saying that I was the first and only person who ate a veggie lunch in a Muslim wedding!
       Coming to the biryani, I am no expert in biryani cooking. My husband makes a super tasty Vegetable biryani. This time he made it in a pressure cooker and I captured it. Pressure cooker Vegetable Biriyani was so tasty .

Some easy one pot meals
  1. Mushroom fried rice
  2. Peas pulao/rice(no coconut)
  3. Lime rice
  4. Coconut rice 
  5. Mint pulao/rice(no coconut)
  6. Bisibelabath 
  7. Mushroom Biriyani  
  8. Vegetable Pulov/With coconut

Preparation time:10 min+20 min soaking time
Cooking time:30 min
Serves:2- 3

  • 2 cups basmati rice (soaked for 20 min)
  • 3 cup water
  • 1 tsp ginger garlic paste/Ingi poondu viluthu
  • 1 large onion/vengayam
  • 1 plum tomato/Thakali
  • 2 green chilies/Pacha molakai
  • 1/4 tsp chili powder(not needed for reduced spice level)
  • salt as per taste
For marination:
  • 2 tsp biriyani masala
  • 2 tsp curd/yogurt
  • 2 cups chopped vegetables(carrot,potato,peas,beans etc)
  • 20 mint leaves
For tempering:
  • 1 tsp ghee/nei
  • 1 tbsp oil
  • 2 clove/Krambu
  • 1 cardamom/Elakai
  • 1 cinnamon stick(1 inch)/Pattai
  • 1 Star anise/annasi poo

Cutting vegetables for biriyani
  • Couldn't get a better picture of the vegetables used for biriyani .So linking other picture 
  • Wash and soak the basmati rice for 20 min and filter the excess water out .
Washed,soaked and drained rice

  • Start cutting the vegetables .
  • Marinate them with yogurt ,masala and mint leaves .
Marinating vegetables

  • prepare ginger garlic paste .
  • Cut onions and tomato.
  • In a large pressure cooker(7 lit) add ghee and oil .
  • Add all the tempering items (clove,cardamom,cinnamon ,star anise) and wait for a minute to get a nice aroma .
TEmpering for biriyani

  •  Add ginger garlic paste .
Add ginger garlic paste

  • Add onions and saute until its translucent.
Saute onions

  • Add tomato and cook it until mushy.
Saute tomatoes

  • Add marinated vegetables and saute it for a minute or 2 .
Add marinated vegetables

  • Add  basmati rice and saute it for 2-3 minutes .
Add rice

  • Don't saute too much (rice may break down)
  • Add 3 cups of water ,chili powder and salt .
Add required water and salt

  • Check everything (salt ,spice) when it comes to boil .
  • Add whistle and wait for the pressure built up .
  • After the pressure builds up reduce the flame and let it cook for 5 minutes in very low flame .
  • Switch of the flame .
  • After the pressure releases you can serve it .
Pressure cook it low flame

  • Serve it with raitha of your choice.

Biriyani ready 
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Linking this to Saturday Snapshots -Week 3 fun hosted by Shweta@ Merry Tummy & Siri@  Siri's Food

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