Hummm... I had promised to keep coming back to writing but it did not happen. I am writing after some break; but at least I am back. :-) My first blog was a bit heavy. I want to keep this one a bit light.
Let me spill out some of my secrets. I love food. I love to make good dishes and always am ready to try out new things. I do not get to cook during working days - my wife takes control of the kitchen and I get to be the king of kitchen over the weekend.
I made Vegetable Biryani over the weekend. The result was awesome! That is why I decided to write about it. :-) I hear you ask what is the big deal about it. Well, the big deal is I made this Biryani for the first time after beginning of 2006. Now, you are thinking that so much of love for Biryani that I came back to making it after almost three years. Well, I have my reasons. My wife had issue with spicy flavour - specially the "Garam Masala" flavour during pre and post preggy time. As I was in India, it was easy to eat Biryani out with colleagues and friends. That way she was happy that we did not have to make it and I was happy as I got to eat it! Anyways, now the story is different and we are back to making everything again. I was kinda craving for it.
O.K. - enough of background. Let's concentrate on making the "Birayani". I will write my recipe here and if you like it let me know. Alternatively, I am happy to have more suggestions. My recipe is from one of the recipe books - but I have tailored it the way it suits me. The listed ingredients will serve four to five people.
I rely on Red Gravy for making Biryani. So let's first look at Red Gravy recipe.
Red Gravy Ingredients:
- 20 gram Ginger
- 5 Red Kashmiri Chillies
- 3-5 Garlic cloves
- 3 Small pieces of cinnamon
- 3-5 Small cardamom
- 3 Cloves
- 2 Tea spoon garam masala
- 1 Tea spoon dhana-jeera
- 0.25 Tea spoon turmeric
- 50 grams Butter
- 100 grams Tomato puree
- 3 Onions (medium size)
- 1 Red capsicum
- Salt according to taste
- Oil (up to two table spoon)
- Make paste out of ginger, chillies, garlic, cinnamon, cardamon and cloves.
- Heat some oil (around one to two table spoon).
- Once the oil is hot, add the paste suggested in steps above. Let it cook for three to five minutes.
- Add onion and & capsicum paste and tomato puree to the stuff that is already being cooked.
- Add the remaining spices and let it cook for around ten minutes.
- Add butter and salt and let it cook for a couple of minutes.
- Two cup rice
- 50 grams Cauliflower
- 50 grams French beans
- 50 grams Peas
- 50 grams Corn kernels
- 50 grams Cabbage
- 50 grams Carrot
- One Green capsicum
- Cashew
- Almond
- Peanuts
- Coriander
- 1 tsp garam masala
- 1/2 tsp turmeric
- 1 tsp Red chili powder
- Salt according to taste
- 2 tbsp lemon juice
- 1 tbsp ghee / oil
- Chop all vegetables. Chop vegetables like beans, carrot, cabbage and capsicum long of the same size.
- Once vegetables are chopped, start boiling them. Make sure they are cooked but not over cooked so that they do not get mashed up.
- Once the vegetables are done, drain the water and add the vegetables to the red gravy. Cook the vegetables for a couple of minutes with the red gravy.
- While vegetables are getting done, put the rice for cooking.
- Wash rice thoroughly. Add garam masala, chili powder, turmeric, salt, lemon and ghee to rice. Put only 80% of required water and keep rice for cooking in microwave for 10 minutes.
- After 10 minutes stir rice and check if it is nearly done or not. If it is not done then let it cook for couple of minutes.
- This way the rice would be nearly done and would not be sticky.
- Now take a bowl. Make around four layers of rice and vegetables alternately with vegetables on the top.
- Put this layered stuff for cooking in microwave for 3 minutes so that rice is cooked completely.
- Decorate Biryani with cashew, almond peanuts and coriander.
1 comment:
looks yummm...will definitely try this one....at your place ;-)
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