Thursday, 26 April 2012

Sabzi Biryani



Though the traditional biryanis are unbeatable, sometimes a change in palate is not a bad idea.. and this sabzi biryani is realllly yumm :)

I have made it exactly like I make my chicken biryani...

1 large bowl of mixed vegs. I had friend potatoes, peas, carrots, french beans and cauliflower
3 mugs of rice, pre-boiled, kept warm
2 medium onions, fried dark golden, crushed to rough paste
1 tbls GG paste
1 level tsp, or to taste, salt
1 level tsp, or to taste, red chili powder
1 heaped tsp ground coriander = dhania
1 level tsp dry-roasted, ground cumin = bhuna, pissa safaid zeera
1 level tsp black pepper powder = pissi kali mirch
1/2 tsp mango powder = aamchoor
(substitute with khatai powder if needed)
1/2 tsp garam masala powder
1/2 tsp black salt = kala namak
1 level tsp of mace, nutmeg, green cardamon mix = jaifal, jawetri, sabz elaichi. Grind, mix and store airtight.
1 cup yoghurt
1/2 can chopped tomatoes
1 large fresh tomato
2 small lemons
2 bay leaves = tez paath
5 to 7 peppercorns = kali mirch ke danay
1 large piece of cinnamon = daarchini ka bara tukra
3 to 4 green cardamons = sabz elaichi
1 black kardamon = bari elaichi
1/2 tsp black cumin = kala/shahi zeera
food colour
oil

- heat oil. add the dry whole spices - the pepper, cardamons, bay leaves, cinnamons and cumin.

- let them splutter

- mix all ground spices with yoghurt and the can of tomatoes

- add GG paste, fry some more

- add the yoghurt mix and mix in well

- cover and set to cook on LOW heat

- once the gravy gives up oil, add the crushed onions and let it cook further

- add the vegs, cover and let it cook. It shouldnt take u long since potatoes are already fried and the rest is easily cook-able. Besides, a little crunch is good. If you want ur veggies to be totally soft, then add some water and let them cook, though I would not advise it.

- now its a matter of personal preference. if you like the gravy in your biryani to be thick and dry, then let it dry out. If you like a 'wet' masaledar biryani, add some water to make a gravy

- then layer as usual with rice, giving the sliced tomato and lemon slices in between. right on top, over last layer, pour over around 2 tsp of liquid food colour. if you only have the powder one, mix 1/2 tsp with 2 tbls milk. Vary amount according to ur preference.

- close lid well and let it gather damm.

Its a matter of your own choice - we dont eat that much spices, so I did not add green chilies. You can do so, if you feel like it.