Monday, July 31, 2006

Vegetable Dum Biryani

Hi everyone.....hope u all had a wonderful weekend. My weekend was a usual one, cleaning cleaning and more cleaning. And one good thing about it was that I found my treasure of recipes.....I don't have to worry for the next couple of weeks now, I have so many new recipes to try and share with you and ofcourse my poor hubby's the experimental mouse...hehehe. I call him the OT-official taster. The great thing about my husband Sathyan is that he really tells me how the dish turned out, he just won't flatter me. Let me not bore you with my talk, lets get started on the recipes....this is my second recipe so far.
Biryani........yummmmmmmmmmmm. This brings back nostalgic memories of my college days. Come Ramzan and my friend Rushi would invite us home for a feast.... chicken tandoori fry, mutton biryani and sheer kurma. Wow, those tantalizing aromas and authentic flavors still linger in my memories. Left over biryani tastes heavenly if eaten the next day. It's called 'baasi biryani'. TIP: Any masala dish for that matter tastes better if eaten the next day as all the flavors infuse. So here is the vegetarian version of Muslim biryani as I call it. This is my mom's masterpiece besides many others. Whenever I go to India, mummy makes it for me. My sister always says mummy has some magic in her fingers, whatever she makes turns out to be so tasty. But no matter how accurately I follow her recipe, it never tastes like how she makes them. As my hubby dear puts it " good but not like what mummy makes". Hope you enjoy this dish as much as we do. This recipe is a little tedious but you'll be pleased with the outcome.

Basmati Rice- 2 cups
Mixed diced vegetables-2 cups
(peas, carrots, beans, potato, cauliflower)
Onions - 2 big (1 for grinding, slice the other into thin strips)
Green chillies-2
Red ripe tomatoes-3 big
Fresh ginger- 2 inch piece
Garlic- 7 cloves
Pudina leaves- 1 cup
Coriander leaves- a small bunch
Cinnamon- 1 inch piece
Cardamoms- 3
Bay leaf- 1
Cloves- 3
Juice of one big lemon
Coconut- 1/2 cup grated
Red chilly powder- 2 tsp or according to spice level
Dhania powder- 2 tsp
Turmeric- 1 /2 tsp
Salt to taste
Dissolve a few strands of saffron in 1/2 cup of warm milk

Grind together:
Grated coconut, 1 big onion, tomatoes, green chillies, ginger-garlic, cinnamom, cardamom, cloves and 1/2 bunch coriander leaves. Make into paste with little water.

Wash and soak rice for 15 minutes. Take a huge vessel with lots of water, lemon juice, salt, 1/2 cup pudina leaves, a few pieces of cinnamon, cardamom and cloves. Once the water comes to a boil, add the soaked and drained rice and boil briskly till 1/2 cooked. Drain all the water and spread the rice on a large plate.

Take some oil in a kadai, fry the sliced onions till golden brown and crisp. Take it out onto a separate plate. To the remaining oil, add diced vegetables, turmeric, red chilly powder, dhania powder and the ground paste. Fry till a good aroma comes and oil floats on top, add salt and cook till the vegetables are almost done. Be wary of how much salt you add because the rice also contains salt. Now the kurma is made. Next step is to bring all this together by layering.

I use the electric rice cooker to layer and cook the biryani to dum. You can use any vessel of ur choice or even an oven safe container. Whatever you choose to use, put a layer of aluminium foil at the bottom of the pan so that a layer of rice dosen't get burnt.

So start with a layer of rice, then sprinkle a few drops of the saffron milk, sprinkle some fried onions, a few leaves of pudina. Then a layer of the vegetable kurma, then again rice, milk, onions, pudina and so on. Continue and finish off with a layer of rice. Decorate as you please with garnishes and if using a rice cooker, put it on rice cooking and leave for about 1/2 hour. Do not disturb till you are ready to serve. If using the stove top, cover with foil and set it on low heat for 15-20 mins. If using an oven, preheat to 350 degrees F and bake for 15 mins. Yummy biryani is ready to be served. Serve as layers so that the guests can see how beautiful the biryani looks and eat as they mix it themselves. Can be served with any raita of your choice.


Priya said...

Hey Sangeeta

A hearty congratulations and a big toast on your blog. I am very happy to see that you have your own space to post your thoughts.

I very much appreciate your efforts. Thanks for putting this together and sharing your recepies.

I enjoyed the kosambari and the mouth watering biryani. Can’t wait to try it out soon. Will keep visiting to check your delicacies.

Best wishes. Keep the ball rolling.


saakshi said...

Thanks Priya, I definitely need all the support out there. That will keep the ball rolling.

Anonymous said...

Hi Sangy,

I will definitely try this out this week. I am yet to try your yummy Bisibelebaath recipe..

I have a huge backlog of recipes to cook and give you report..

Slow and steady wins the race..

Sumitha said...

Hi Sangeeta,you share your name with my sister:)A warm welcome to the blogosphere,im always very happy to meet a Bangalorean,aanasaarupalya,i loved the title!

Ashwini said...

Welcome to blogworld Sangeetha. Your recipe list already looks fabulous to me. Keep it up

Kavitha said...

Hi Sangee,

Your Blog looks simply Great! Please try to put some simple and fast cooking recipes so that i can manage to cook them.

And talking about Rushi's house Biryani , Man! that is one dish i can't forget the taste. My mouth starts watering even if i think of it now.


Hema said...

Hi Sangeeta,

First of all let me wish you on launching this blog...
I would never think twice, before trying any of these recepies posted in your blog.... As I have tasted the same made by you.

I am really impressed, the way you have put your talent in front of the world.

Yeah! Will be waiting for some more Yummy stufs....

Best wishes


Puspha said...

Super duper yummy!!!!!!! Thanx a lot for sharing.

Anonymous said...

i am a vegeterian too
i love your blog

priveenraj said...

hi sangeeta

thanks for the receipe. i'm a bloke who's just fallen in love with the ktchen recently. possible to mail me some receipes for some quick fix and healthy meals?

thanks a bunch!

puneeti said...

hi...i just want to know, if i use rice cooker, then there is a need to keep al foil first