Exquisite Corner

'Exquisite' means of such beauty or delicacy as to arouse intense delight .A food that's creative, thoughtfully prepared, beautifully presented and easy to eat makes it absolutely delicious.On this corner,I have tried to recollect the spicy memories and food that I have enjoyed, a delicacy that still persist on the corner of my heart.Hope you too will enjoy it. Bon Appetit !

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Thursday, March 1, 2012

Vegetable Biriyani - Malabar style



Ingredients 
  1. Basmati Rice - 2 cups
  2. Onion - 1 big
  3. Ginger - 1 inch size
  4. Garlic - 4 pods
  5. Green chillies - 2 No:s
  6. Tomato - 1 big(sliced)
  7. Potatoes - 2 medium size, cubed
  8. Carrots - 2 medium size, cubed
  9. Green peas - 1/4 cup(frozen)
  10. Cauliflower florets - 1/2 cup
  11. Cabbage - 1/4 cup, sliced
  12. beans - 1/2 cup, cut into 1 inch size
  13. garam masala - 1/2 tsp
  14. red chilly powder - 1/4 tsp
  15. Coriander powder - 1/4 tsp
  16. Turmeric powder - 1/4 tsp
  17. Cloves - 3 No:s
  18. Cinnamon stick - 1 inch in size
  19. Cardamom - 2 No:s
  20. Whole black pepper corns - 1/2 tsp
  21. Cumin seeds - 1/4 tsp
  22. Yogurt - 1 tbsp
  23. Water - 3 cups
  24. Biriyani essence - 1tsp diluted in 1 tbsp water.
  25. Oil - 1 tbsp
  26. Ghee - 2 tsp

For garnishing

Fired Raisins, Cashewnuts and onions

How to make

Clean and soak the rice for 20 mins. Heat ghee in pressure cooker, splutter cumin seeds. Add rice and fry for 1- 2 mins. Add cloves, cinnamon,cardamom, black pepper corns, turmeric powder and salt (2 pinches). Cook for 3 whistles. Remove from fire.

Chop 2-5 ingredients finely. Heat oil in a wok and add the chopped ingredients. Saute till the onions are translusant. Add tomato and cook till they are mushy. Now add the carrots and potatoes and cook till they are 80 % done(Sprinkle water if required to cook the carrots and potatoes). Now add cauliflower florets,cabbage, beans and green peas. Cover and cook till all the vegies are done. Add salt to taste, garam masala, red chilly powder, coriander powder and mix well. Add yogurt and stir well. Remove from fire.

Take a bottom heavy pan. Layer the cooked vegetable masala. Over that layer the cooked rice. Sprinkle biriyani essence.  Repeat the layering processes. Garnish with fried cashews, raisins and onions.  Now cover the pan with aluminum foil. Cover with lid and cook in low flame for 15 mins(This is done to give the dum taste). Serve hot with raita,pickle and pappad. Enjoy !!!

Note: You choose the vegetables as per your taste.

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