One Pot Vegetable Biryani

Thattukada
Thu, 28 Mar 2013 03:28:00 +0000
Its been a long time since I had a post in this space. Hoping addition of a little one to the family is a good enough excuse for the long absence! Its been a roller coaster ride this whole time with 2 kids. I am hoping I could post at much frequent intervals now, provided my laziness would give in :-) I was thinking as to what my first post should be after this break. Given that getting things done much quicker is a bigger priority for me now, I look for extra quick dishes. This One-pot Vegetable Biryani is one of that kind - flavorful, yummy and quick at the same time. This can be eaten on its own and does not need a side dish, which is an added bonus! Also a good lunch box option for kids. Print / Save this Recipe Serves around 5-7 people Oil - 2 tbsp Cardamom - 5 Cinnamon - 2 - 1" pieces Cloves - 5 Onion - 0.5 lbs (1/2 of an onion - thinly sliced) Ginger Garlic Paste - 2 tbsp Tomato - 0.3 lbs (1 tomato chopped) Turmeric Powder - 1/2 tsp Chilly Powder - 5 tsp Coriander Powder - 4 tsp Garam Masala - 1/2 tsp Mixed Veggies - 2.25 cup (12oz.) Paneer - 0.5 lbs (small cube sized pieces) Water - 5 1/2 cup Lemon Juice - 1/2 tsp Ghee - 2.5 tbsp Basmati Rice - 2.5 cups Salt - to taste Cashews - handful Raisins - handful Wash and soak the rice as the first step. Heat oil in a pan and add Cardamom, Cinnamon and Cloves when the oil is hot and saute for a few seconds. Add onions and saute until they start to turn brown. Add chopped tomatoes and ginger garlic paste and saute until the tomatoes are mushy. Add the turmeric powder, chilly powder, coriander powder and garam masala to the onion and saute until the raw smell is gone. Add the mixed vegetables and saute well with the masala. Add 1 1/2 cup of water and salt and let it cook for 5-7 minutes, until the vegetables are half done. Add the cubed paneer to the gravy and give it a stir. Add remaining water and lemon juice and let the water boil. Adjust the salt to taste. Drain the rice and add it to the boiling water. Add the 1 1/2 tbsp of ghee after adding the rice and mix well without breaking the paneer. Check in between and mix a little to make sure that the rice is not sticking to the bottom. Once the water is almost gone, turn off the stove and close the pan with a tight lid. Let it sit for 15-20 minutes. Open the lid and just stir it to make sure that the rice is cooked and the grains are not sticking together. Fry the cashews and raisins until plump in remaining ghee and add that to the rice for garnish. It is a complete dish on its own. For an elaborate non-vegetarian meal or for serving to guests, add in dry chicken dish or beef dish which will complete the menu.
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  • Dum Biryani is a very exotic Rice dish , wonderfully spiced, delicately cooked and enjoyed heartily. This is a slow-cooking method dating back to early sixteenth century Dum cooking was introduced to India by Mughal. Handi is the cookware used for Dum cooking. Dumpukht is derived from Persian meaning 'air-cooked' or 'baked'. The earliest documented recipe can be found in Ain-I-Akbar Handi is a round spherical shaped clay pot. The bottom is thick. The top has a wide-mouth opening about 85% of the middle of the pot. The opening is supported by a very narrow neck that flares out to form broad rim. There is no handle so the pot is lifted by grabbing the rim. A clay saucer is used as a lid and placed on the top. The lid is sealed with hard paste made of flour and water. The Handi is left on the charcoal for several hours, till the food is to be served. The heat creates the steam, it condenses and rolls down the curved walls. 'Dum' means warm breath signifying the steam. The 'Pukht' means choking. 'Dum Pukht' means choking the steam and prevent it from escaping. . Handiya is a smaller version of Handi For Dum cooking:Par-cooked food is kept in Handi with minimal amount of water. The lid is placed and sealed with a paste of flour and water. The flames are put out, leaving a bed of hot coals. The heat creates the steam, the steam condenses and rolls down the curved walls. In other words, the steam is choked before it can escape, leading to the term 'Dum Pukht'. For some of the dishes, the coals may also be placed on the lid to distribute heat evenly (Source: Here) There are many versions of Biryanis, ranging from Meat to chicken and ofcourse the vegetable Biryani.The trick lies in cooking the rice just perfect and handling it with care while mixing with cooked vegetables, the flavors are then allowed to mix , as all the ingredients are kept in a handi for slow cooking.The result? A perfectly cooked biryani, with awesome flavors and amazing aroma, that will teleport you straight in the Mughal era, as you relish The Mighty Biryani. Today's recipe is highly inspired by Sanjeev kapoor's Mushroom Dum Biryani, with ofcourse some changes here and there. Recipe: Vegetable Dum Biryani (Slow cooked Rice with vegetables, herbs and Indian Spices) Prep Time:20 minutes Cooking Time:30-45 minutes Serves:4 Shelf Life:Taste best when ate straight away from handi (Ok...not actually, but do consume right away) Recipe Inspiration/Source:Sanjeev Kapoor Recipe Level:Medium Spice Level: High Recipe/Post by:Alka Ingredients: Button mushrooms, quartered 15-20 medium (I used 10) Basmati rice, soaked 1 1/2 cups Bay leaf 1 Cloves 4 Green cardamoms 2 Black cardamoms 2 Cinnamon 1 inch piece Mace 1 blade Salt to taste Oil 2 teaspoons Onions, thinly sliced 2 medium Ginger paste 2 teaspoons Garlic paste 2 teaspoons Red chilli powder 2 teaspoons Coriander powder 1 tablespoon Black peppercorns, crushed 1/2 tablespoon Cumin powder 1/2 teaspoon Turmeric powder 1/2 teaspoon Tomatoes, pureed 2 medium Skimmed milk yogurt, whisked 1/2 cup Garam masala powder 1/2 teaspoon Fresh coriander leaves, finely chopped 1/4 cup Fresh mint leaves, torn 1/4 cup Kewra water 4-5 drops (I skipped this) Saffron (kesar) a pinch (I skipped this) Skimmed milk 1/4 cup (I skipped this) Add- ons: Carrot 1 French Beans 3 Baby corns 3-4 Shelled peas (As many as you like) A pinch of Kasuri methi You can use the commercial Biryani pulav masala(1/4 tsp ) instead of Whole Garam masala if you wish to make it less spicy.  Special Utensils: Handi or Bean pot or Crock pot Procedure: Verbatim Of Sanjeev Kapoor's Mushroom Dum Biryani (Check the notes given below to read the changes I made) Bring four cups of water to a boil in a thick-bottomed vessel. Add bay leaf, cloves, green cardamoms, black cardamoms, cinnamon, mace and one teaspoon salt. When the water starts boiling rapidly, drain the soaked basmati rice and add. Cook for eight to ten minutes, stirring frequently or until the rice is three fourths done. Drain in a colander. Heat oil in a non-stick pan, add sliced onions and stir-fry over high heat for two to three minutes or until the onion turns translucent. Add ginger paste, garlic paste and sauté briefly. Add red chilli powder, coriander powder, crushed peppercorns, cumin powder and turmeric powder. Stir-fry briefly and add the pureed tomatoes. Continue cooking over high heat for another two to three minutes, stirring continuously or until masala is fairly thick. Add the whisked skimmed milk yogurt, garam masala powder and half the quantity of chopped fresh coriander and mint leaves. Stir well and cook for two minutes more. Add the quartered button mushrooms and salt to taste.(At this step I added chopped and boiled Vegetables like carrots, beans, peas, babycorns etc) Stir-fry over high heat for two to three minutes and remove from heat. Arrange the cooked rice and mushroom masala (with vegetables in my case) in alternate layers in an oven proof dish (or Biryani handi), sprinkling the remaining chopped fresh coriander and torn mint leaves, kewra water and saffron dissolved in skimmed milk after each layer. Ensure that the top most layer is of rice. Cover the assembled biryani with a tight fitting lid and seal the edges with kneaded atta dough (if required). Keep the sealed dish on a medium hot tawa and leave for ten to fifteen minutes. You can also place a few burning charcoals on the lid. Alternatively, leave the sealed dish in a preheated oven at 200 degree C for ten to fifteen minutes. Break the seal and open the biryani, just before serving. Special Notes/Tips: Instead of just mushrooms, I boiled some chopped vegetables and mixed with mushrooms to have a more filling Biryani Instead of sealing with dough, I used aluminum foil to wrap around the lid.It worked well for me. For Dum, I placed the handi over a griddle , which in turn was kept over the gas burner and the flame was kept on lowest mark and the mixture was dum cooked for nearly 13 minutes or so. I skipped, kewra, saffron and milk, since I generally do not like to mix milk and yogurt in a single dish.But go ahead with these ingredients, these give a lovely flavor to the wholesome Biryani.
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