Friday, February 25, 2011

Vegetable Biryani

Some of the vegetarian readers of my blog have requested the recipe for a vegatarian version of biryani. The procedure is a little bit different but the ingredients and spices are very similar.  Use any vegatable you desire for this recipe. Sometimes I use frozen mixed veges. If you omit the cottage cheese this could be suitable for vegan cuisine. Substitute   tofu or cooked drained beans instead.

Ingredients (generously serves 4):
3 tablespoons canola oil
2 cups long grain basmati rice washed and drained
250 gms cubed paneer (Indian cottage cheese-omit for vegan version)
2 cups vegetables (peas, green beans, potato, carrots)chopped
4 cups water
salt to taste
Few strands of saffron soaked in 1 teaspoon of hot water (for 2-3 mins)
1 large red onion chopped fine
1 tablespoon ginger-garlic paste
Dry whole spices: coarsely ground:
½ teaspoon each of whole dry cumin and coriander,
5 whole cloves
1 long stick cinnamon
4 green cardamoms and 2 black cardamoms
2 pieces mace
Few black peppercorns
Dry ground spices:
½ teaspoon Turmeric powder
1 teaspoon Coriander powder
Red chilli powder (for desired heat level)
¾ teaspoon amchur (dry mango powder)
1 teaspoon dry mint
  1. In a large pan heat oil and lightly fry cubed paneer till golden brown. Keep aside. 
  2. In the remaining oil add all the dry spices and let them spatter for 30 seconds. 
  3. Add onion ginger and garlic and fry till it turns golden brown. Add rice and fry lightly for 1 minute. 
  4. Add all the vegetables along with the ground spices and salt and fry for 2-5 minutes till everything is well infused with all the spices. 
  5. Add water and saffron and give a stir to mix well. 
  6. Cover and monitor till it comes to a rolling boil. Then simmer covered for 10 minutes till rice is almost done. 
  7. Add the fried paneer and mix. take the pan off heat and cover, let stand for 2-5 minutes. 
  8. Serve with Raita. For raita recipe click

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