Tarkari Biryani is nothing but vegetable biryani. I named the dish thus, because we used left over vegetables and made this. When you have very small quantities of mixed veggies, paneer and mushroom, you can prepare this.
Biryani is necessarily a curried rice dish. Many spices and pastes go into this to make it succulent and tasty. Freshly ground spices and herbs add to the aroma and the availability of modern kitchen gadgets has simplified the cooking process otherwise elaborate four decades ago!
You should be careful while selecting the basmati rice. We used India Gate long grain basmati which is old and takes longer time and more water to cook. Each grain of rice looks like broken noodle and tastes superb. So, I recommend India Gate or any basmati rice above that.
Ingredients:
Basmati Rice - 2 cups
Water - 4 Cups
Salt - To Taste
Chopped Mixed vegetables such as Carrots, peas, beans, cauliflower, paneer, mushroom - 1 and 1/2 cup
Ginger - A small piece
Garlic - 6-8 flakes
Coriander leaves - A handful chopped
Green Chillies - 2
Tomato - 1 chopped
Peppercorns - 1/4 Tsp
Clove - 2
Cinnamon - A small piece
Cardamom - 1
Bay leaf - 1
Turmeric powder - A pinch
Curd - 2 Tsp
Brown Onion paste - 1 Tbsp
Fried onions - 1 Tbsp
Fried cashew nuts - 1 Tbsp
Oil - 2 Tsp
Ghee - 2+1 Tsp
Method:
Grind Ginger, garlic, clove, cinnamon, cardamom, peppercorns, coriander leaves, green chillies and tomatoes into a paste.
Wash and soak basmati rice in water for 20 mins. Drain and keep aside.
Boil 4 cups of water in a pot and bring to a boil.
Add the bay leaf, salt to taste, ghee and soaked basmati rice.
Cover and cook on slow heat till the rice is undercooked and all the water has been absorbed. Allow to cool.
Heat oil in a pan. Fry the ground paste till raw smell disappears.
Add the brown onion paste, turmeric powder and salt to taste.
Fry well till oil leaves the sides.
Now add the chopped vegetables and stir fry on high flame till cooked.
Add the curd, mix well, cover and simmer for 5 mins.
Cover the veg gravy with the steamed basmati rice, drizzle one tsp ghee, cover and simmer for 5-10 min.
Alternatively you can arrange the veg gravy and rice in a microwave proof box and keep it for 1-2 mins.
Garnish with fried onions and cashew nuts and serve with raita of your choice.
Biryani is necessarily a curried rice dish. Many spices and pastes go into this to make it succulent and tasty. Freshly ground spices and herbs add to the aroma and the availability of modern kitchen gadgets has simplified the cooking process otherwise elaborate four decades ago!
You should be careful while selecting the basmati rice. We used India Gate long grain basmati which is old and takes longer time and more water to cook. Each grain of rice looks like broken noodle and tastes superb. So, I recommend India Gate or any basmati rice above that.
Basmati Rice - 2 cups
Water - 4 Cups
Salt - To Taste
Chopped Mixed vegetables such as Carrots, peas, beans, cauliflower, paneer, mushroom - 1 and 1/2 cup
Ginger - A small piece
Garlic - 6-8 flakes
Coriander leaves - A handful chopped
Green Chillies - 2
Tomato - 1 chopped
Peppercorns - 1/4 Tsp
Clove - 2
Cinnamon - A small piece
Cardamom - 1
Bay leaf - 1
Turmeric powder - A pinch
Curd - 2 Tsp
Brown Onion paste - 1 Tbsp
Fried onions - 1 Tbsp
Fried cashew nuts - 1 Tbsp
Oil - 2 Tsp
Ghee - 2+1 Tsp
Method:
Grind Ginger, garlic, clove, cinnamon, cardamom, peppercorns, coriander leaves, green chillies and tomatoes into a paste.
Wash and soak basmati rice in water for 20 mins. Drain and keep aside.
Boil 4 cups of water in a pot and bring to a boil.
Add the bay leaf, salt to taste, ghee and soaked basmati rice.
Cover and cook on slow heat till the rice is undercooked and all the water has been absorbed. Allow to cool.
Heat oil in a pan. Fry the ground paste till raw smell disappears.
Add the brown onion paste, turmeric powder and salt to taste.
Fry well till oil leaves the sides.
Now add the chopped vegetables and stir fry on high flame till cooked.
Add the curd, mix well, cover and simmer for 5 mins.
Cover the veg gravy with the steamed basmati rice, drizzle one tsp ghee, cover and simmer for 5-10 min.
Alternatively you can arrange the veg gravy and rice in a microwave proof box and keep it for 1-2 mins.
Garnish with fried onions and cashew nuts and serve with raita of your choice.
No comments:
Post a Comment