The Legacy of Biryani
Biriyani/Biryani is an aromatic, festive rice dish made in India and Pakistan, and is also popular in the Middle East and Southeast Asia.
It is supposed to be originated in Persia and reached India around 1500 AD.
It is a festive rich dish and mainly catered in the Royal kitchen of Mughal Emperors.
According to the New York Times article, legend had that it is a filling wholesome dish made for warriors who fought in the battle field.
There are at least 1,001 variations, and each delicious in its own way, some built around vegetables and some layered with meat and spices.
Spice addition is lesser in Calcutta biriyani, moderate in Ambur biriyani and heavily spiced in Hyderabad biryani.
Lahore, Kashmir, Kolkata, Lucknow, Hyderabad, Delhi/Agra, and Malabar are the main centers of biriyani cuisine.
Biriyani, rice, and gravy are cooked separately and then they were layered with alternate gravy and rice resulting in highly flavorful rice with flavorful meat or vegetables.
This separation is partly a result of necessity: the proportion of meat/vegetables to the rice is high enough to make biriyani a one-dish meal, and the cooking time of each of the main ingredients is significantly different from each other.
In a properly made biriyani, the final dish is dry or minimally moist, with the individual rice grains separate, as opposed to a risotto, where the rice is of a creamy consistency.
On the other hand, pulao is a rice dish made with seasoned broth.
Normally biryani is either made of chicken, mutton or egg.
It is the most loved food in India.
But there is another version of it and that is Vegetarian Biryani.
So today I will be teaching you how to make Vegetable Biryani.
🍳 Cooking Time: 20-30 minutes
🍽 Servings: 4
⏳ Preparation Time: 15-20 minutes
🌱 Category: Vegetarian
1 1/2 cups Basmati rice, soaked
1 cup Onions, diced
1 big Carrot, 1/2 inch pieces
1/4 cup French beans,
1/4 cup Green peas
2 tablespoon Red bell pepper
2 tablespoon yellow bell pepper
2 tablespoon orange bell pepper
1/4 cup green bell pepper
1 teaspoon Salt or to taste
3 Green cardamoms
1 Black cardamom
2-inch stick Cinnamon
2 Bay leaf
1/4 teaspoon Caraway seeds (shahi jeera)
1/4 teaspoon Mace
1/4 teaspoon cumin seeds
1/4 teaspoon fennel seeds
1 tablespoon Ginger-garlic paste
1/4 teaspoon Turmeric powder
1/4 teaspoon Red chili powder
1/4 teaspoon Coriander powder
2 tablespoon Ghee
Water 3 1/2 cup
1 cup Yogurt
1/4 teaspoon Rosewater
1//8 teaspoon Saffron (Kesar)
2 tomato Fresh tomato puree
1 teaspoon Garam masala powder
2 tablespoon Fresh coriander leaves, chopped
2 tablespoons Fresh mint leaves, chopped
1.) Soak Basmati rice in water for at least 30 minutes. Boil the 3 1/2 cup water in a medium sauce pot.
In a skillet add 1 tablespoon of ghee with two green cardamoms, one black cardamom,3 cloves, half inch stick of cinnamon, and add soaked rice and fry for about 2 minutes.
Then cook this rice with boiled water and salt until three-fourth has done. Drain excess water and set aside.
2.) Heat a nonstick pan 1 tablespoon of ghee and add the remaining green cardamoms, cloves, black cardamom and cinnamon along with bay leaf, cumin seeds, fennel seeds, and caraway seeds and roast.
Add onions, carrot, French beans, green peas, bell peppers.
Sprinkle some salt and then cover and cook on medium heat for two minutes.
Add ginger-garlic paste (according to your taste) mixed with a little water and stir. Cover and cook for two minutes.
Add turmeric powder, red chili powder, and coriander powder and cook.
3.) Add tomato puree to the vegetables along with half teaspoon garam masala powder and mix well. Simmer for two minutes.
Whisk yogurt with rose water and saffron. Add a little water or milk and mix everything well.
4.) In a microwave safe deep bowl. Arrange a layer of rice at the bottom.
Over that arrangement add half, the cooked vegetables followed by another layer of rice.
Sprinkle half of the remaining garam masala powder, half of the coriander leaves, mint leaves, and yogurt mixture.
Later arrange the remaining vegetables followed by the remaining rice.
5.) Sprinkle the remaining garam masala powder, remaining coriander leaves, remaining mint leaves and the remaining yogurt mixture.
Cover with a silicon lid and cook in the microwave oven for four to five minutes on HIGH (100%). Let it stand for five minutes.
Serve hot with raita and papad
If you want you can add nuts and dry fruits of your choice.
I hope you liked the recipe.
For more such recipes visit South Indian Restaurants.