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Festive Biriyani

Posted By Vardhini On January 16, 2012 @ 5:10 am In Gallery,Indian,Main Dish | 3 Comments

I love rice dishes and would gladly take rice over anything else. Only a few years ago I learnt about biriyani
where the vegetables and rice are layered. Before that, I used to call my one pot vegetable rice a biriyani :) . Do not be alarmed at the ingredient list as they are the usual ingredients in most Indian houses.

Festive Biriyani | Cooks Joy
However, I have to say that biriyani is a dish which involves multiple steps and is also rich depending on the amount of ghee used. The funny part is that I did not realize the steps involved while I was cooking because I was busy making sure I add all the ingredients and capture all steps :) . So I was a bit taken back when I had 24 step by step pictures. But, do not let that stop you from making this dish because the end product is worth all the effort. Let it sit for a few hours and it tastes even better. I made this on Jan 1st and I am seriously thinking about making it again already :) .
The only heat comes from the green chillies and the pepper powder in the yogurt mix. We found it to be less for our taste buds and I will add some chilly powder while cooking the vegetables next time. Off to the recipe. Recipe from “100 Rice Delights” – Mallika Badrinath book.
I have used the oven to finish the dish. You can use any method of “dhum” cooking.
I could still taste it :)

Ingredients
1.5 cups basmati rice soaked for 30 minutes
1 cup soya chunks placed in hot water
2 tbsp oil
2 cloves
1 small piece of cinnamon
1 cardamom
1 onion (1.5 cups sliced)
1 tomato (1 cup choppd)
1 carrot
1 potato
Few cauliflower florets
3/4 cup frozen or cooked peas
1/4 tsp turmeric powder
Salt
Coriander leaves
Nuts to garnish

Ingredients – Mix and keep aside for 30 minutes
3/4 cup yogurt
3/4 tsp coriander powder
1/2 tsp cumin powder
1/4 tsp garam masala
3 green chillies
1/2 tsp ginger pastse
1/2 tsp garlic paste
3/4 tsp pepper powder
2 tbsp coriander leaves (cilantro)

Method
Soak basmati rice for 30 minutes.

Add coriander powder, cumin powder, garam masala, green chillies, garlic paste and ginger paste to yogurt.

Add pepper powder.

Add coriander leaves.

Mix and keep aside for 30 minutes.

Take soya chunks in a bowl and add hot water. Let it stand for 10 minutes. Squeeze out the water and use the soya chunks. Refer to this post for pictorial.

Cook the rice. Take about 4 – 5 cups of water in a vessel and add cumin seeds. Bring to a boil.

Add the soaked basmati rice.

When the basmati rice is about 75% cooked, turn the stove off. We do not want the rice to become mushy.

Rice ready.

Prepare the vegetables. Heat oil and add cloves, cinnamon and cardamom.

Add onions.

Onions are done.

Add the vegetables(tomato, carrots, potato and cauliflower) and soya chunks. Mix.

Add turmeric powder and salt.

Mix well. Allow vegetables to cook. Sprinkle water if needed for the vegetables to cook.

When the vegetables are cooked add the prepared yogurt and mix well.

Add the frozen peas or cooked peas. (If using fresh peas, add along with other vegetables so it cooks.) Remove half of the vegetables and keep aside for layering.

Let us start assembling. We have half of the remaining vegetables in the vessel. If your vessel is not oven safe, transfer to an oven safe vessel and proceed.

Add half of the rice.

Add the remaining vegetables.

Spread the vegetables around.

Add the remaining rice.

Spread the rice evenly and add some coriander leaves on top. Close and place in a 350F oven for 20 – 30 minutes until the moisture is absorbed.

Out of the oven. See the layers and I am ready to eat :) . Garnish with nuts.

Delicious biryani ready. Serve with raita of choice.

Enjoy!

Bake Fest #3 hosted at Pumpkin Farm
Sending to Reva’s Royal Feast – Biriyani event.
Let’s Cook – Rice by Radhika


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