Vegetable Biryani (2 ways)

After a short trip to Sri Lanka where we struggled to find veg food, our taste buds were craving for some spice and lots of vegetables. I wanted to make and eat something that celebrated our wonderful Indian cuisine. It had also been a long time since I had made biryani, I'd almost forgotten the recipe taught to me by my friend's mom. So I tried to recollect all I could and gave it a go. It definitely was the tastiest biryani I've ever eaten (may be cause I made it :P) Below is the recipe how I made it (1st one). There are a few things missing here that are present in an authentic biryani as I made it with things readily available. I have not added potato, black cardamom and saffron/kesar. You can add the potato along with the other vegetables. Black cardamom needs to be added to the rice as well as the masala (1 each). Few saffron strands are mixed with milk and added to the rice. I skipped all this and as I know it, it made no difference to the biryani tastewise. Also, I used regular rice and not Basmati. I highly recommend using Basmati as it adds to the fragrance. I am listing down 2 recipes below, 1st one is how I made it and the 2nd one is an easier method.

Vegetable Biryani



The masala before layering

Recipe 1 : How I made it:

Vegetable Biryani

Rice cooked with vegetables and a spicy masala

Recipe Type:  Main Course
Cuisine:          Indian
Prep Time:     30 minutes
Cook time:     60 minutes
Yield:              2-3 Servings

Ingredients:

1 cup / 10-12 florets Cauliflower
1 Carrot
1/2 cup Peas
12-15 Beans
2 medium Onions
2 medium Tomatoes
4-5 cloves Garlic
1 " piece Ginger
1/2 cup Curd/ Yoghurt
1/2 cup Mint
1 cup uncooked Rice
3.5 cups Water
4 Cloves
2 1" pieces Cinnamon
4 Green cardamom
2 Bayleaf
A few strands Mace
8-10 Peppercorns
1/2 tsp Cumin seeds
1/4 tsp Ajwain
6 tsp Oil
1 tsp Red Chilli powder
1 tsp Turmeric powder
1/2 tsp Garam masala
2 tsp Coriander powder
1/2 tsp Cumin powder
2 Tbsp Milk
Salt

Method:

• Take 3 cups of water in a kadhai/pan. Add 2 cloves, 1 bayleaf, 1 piece of cinnamon, 2 Green cardamoms, few strands of mace and 1/2 tsp of salt.
• Wash the rice and add to the water and boil until the rice is almost done.
• Remove the spices from the rice and drain excess water if any.
• Heat 4 tsp oil in another kadhai and add the cumin seeds.
• Once they brown, add the 1 chopped onions, remaining cloves, cardamom, bayleaf, peppercorns, ajwain and cinnamon.
• Cook until the onions are translucent.
• Grind together the tomatoes, ginger and garlic.
• Add it to the kadhai with the onions.
• Add chilli powder, turmeric powder, cumin powder, coriander powder and the garam masala and cook for 1 min.
• Add all the roughly chopped vegetables and 1/4 cup water and cover and cook on low flame until the vegetables are almost done.
• Add more water if needed.
• Grind the mint leaves with a little water and add it to the curd and whisk to remove any lumps.
• Add this to the masala and cook for 1 min.
• Add salt and remove from heat.
• In another pan, add the remaining oil.
• Once the oil is hot, add the remaining onion sliced lengthwise and fry until brown.
• Add one layer of the masala over the onions
• Add one layer of rice
• Again add a layer of masala and then one layer of rice.
• Sprinkle 2 tbsp of milk and cover the kadhai and cook on low flame for 10-15 mins.
• Mix well and serve hot with raita.

Recipe 2: Easy way out

Ingredients:

Cauliflower - 1 cup / 10-12 florets

Carrot - 1

Peas - 1/2 cup

Beans - 12-15

Onion - 2 medium

Tomato - 2 medium

Garlic - 4-5 cloves

Ginger - 1 " piece

Curd - 1/2 cup

Mint - 1/2 cup

Rice - 1 cup

Water - 2 cups + 1/2 cup

Cloves - 2

Cinnamon - 1" piece

Green cardamom - 2

Bayleaf - 1

Mace - few strands

Cumin seeds - 1/2 tsp

Oil - 6 tsp

Chilli powder - 1 tsp

Turmeric powder - 1 tsp

Biryani masala - 1-2 tbsp

Salt

Method:

• Cook rice along with cloves, cinnamon, green cardamom, bayleaf, mace and 1/2 tsp of salt. You can pressure cook the rice until it is done. Add a little less water than you regularly do so that the rice is not too mushy. We need the rice grains to be separate.
• Remove the spices from the rice and keep aside.
• Parboil the vegetables outside until they are half done. Especially carrot and beans that take a little longer to cook. You can microwave them on high for 3-4 mins.
• Heat 4 tsp oil in another kadhai and add the cumin seeds.
• Once they brown, add 1 chopped onion. Cook until the onions are translucent.
• Grind together the tomatoes, ginger and garlic.
• Add it to the kadhai with the onions.
• Add chilli powder, turmeric powder and biryani masala and cook for 3-5 mins.
• Add the vegetables cook on low flame until the vegetables are done.
• Add more water if needed.
• Grind the mint leaves with a little water and add it to the curd and whisk to remove any lumps.
• Add this to the masala and cook for 1 min.
• Add salt and remove from heat.
• In another pan, add the remaining oil.
• Once the oil  is hot, add the remaining onion sliced lengthwise and fry until brown.
• Mix the fried onion, masala and rice. Heat once again if needed.
• Serve hot with raita

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Vegetable Pulao

In the early 1990s, cable TVs had just entered homes, infact, TVs had just entered a few homes. International brands were unknown to most except probably those who had travelled abroad. Internet was virtually unheard of and computers unseen by most. Weekends were 1.5 days long and travels by Bajaj scooters. The only McDonald we had heard of was the old farmer who had pigs and ducks on his farm. Eating out was restricted to local foods like pao bhaji, sev puri, samosas and dosas. Eating out was an extravagance, a luxury. Families ate out once in 1-2 months. Sundays became special affairs. Sunday was a day to cook out specialities by the woman of the house. The menu for sunday until lunch was pretty much fixed. Idlis with hot sambhar and spicy chutney for breakfast. And my mom's special Pulao and Chana masala for lunch. How we lusted for the lunch. All the while, playing in the street, the mind was still in the kitchen smelling in the aroma of pulao. My mom's simple yet delicious vegetable pulao was always a favourite among friends and relatives. I use the same recipe, the same ingredients, but I can never match up to the pulao of those early sunday afternoons of my life. But each time I make this pulao, the feeling of nostalgia envelopes me.

Vegetable Pulao

Indian rice pilaf made with vegetables and whole spices

Recipe Type:  Main Course
Cuisine:          Indian
Prep Time:     30 minutes
Cook time:     20 minutes
Yield:              2-3 Servings

Ingredients:

1 cup Rice
2 cups Water (Or how much is needed to cook 1 cup of rice in a pressure cooker)
1 cup Assorted vegetables  (Roughly chopped Cauliflower, Potato, French beans. Carrots and Green Peas)
1 Onion
1 Tomato
2-3 Green Chillies
5-6 Black peppercorns
1-2 Cloves
1" stick Cinnamon
1 Bayleaf / Tej patta (dry)
1 cube Maggi magic cube (veg)
2 Tbsp Oil
Salt

Method:

• Wash the rice and spread on a muslin cloth to dry until ready to use.
• Heat oil in a pressure cooker
• Add the finely chopped onions and slit green chillies
• Add all the whole spices and fry until the onions are light brown
• Add the tomato and fry for 1 min
• Add the rice and fry for 30secs - 1 min
• Add the water. Crush the magic cube and add it to the cooker.
• Add salt. The magic cube itself has salt, keep that in consideration while adding salt.
• Pressure cook for 3-4 whistles or until the rice is done.
• Serve hot with raita or pickle

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Dalia Pulao | Broken Wheat with vegetables

I always thought Dalia was a sick man’s food.  Until my sister convinced me it was actually tasty.  I bought broken wheat from the store but still stared at it with apprehension. Then almost a month after buying it, I decided it was high time I used it. Pleasant surprise! That’s what it was. It tastes very much like uppit/ upma. And it is supposed to be very healthy as the broken wheat is hardly processed.

Dalia Pulao | Broken Wheat with vegetables

Thick porridge made using broken wheat and vegetables.

Recipe Type:  Breakfast
Cuisine:          North Indian
Prep Time:     15 minutes
Cook time:     40 minutes
Yield:              2-3 Servings

Ingredients:

½ cup Dalia/ Broken Wheat
1 cup mixed Vegetables(French beans / carrots / capsicum/ green peas)
1 small Onion
1 small Tomato
2-3 Green Chillies
5-6 Curry leaves
2 cups Water
3 tsp Oil
1 tsp Cumin seeds
½ Tbsp Lime juice
A handful of Coriander leaves
Salt

Method:

• In a pressure cooker, add 1 tsp of oil and lightly roast the broken wheat for around 1 min. (You can skip this step)
• Remove the broken wheat into a plate
• Add the remaining oil in the cooker and add the cumin seeds
• Once the cumin splutters, add the curry leaves, chopped onions and chopped green chillies
• Fry until the onions are done
• Add the tomato and fry for 1 min
• Add the remaining vegetables and fry for another 1 min
• Add the 2 cups of water and salt
• Add the broken wheat and pressure cook for 4-5 whistles or 10 mins.
• Add the lime juice and freshly chopped coriander leaves and serve hot

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Uppit / Upma

Uppit is easy breakfast to make in large quantities. I never liked uppit as a kid, but I think eating the breakfast available in my hostel mess, made me crave for things like uppit. As of most south Indian recipes, the taste of uppit can be altered by the addition/deletion of certain ingredients. You may add capscicum, dill leaves etc, to enhance the taste. You may also exclude vegetables mentioned below to get a different taste.



Uppit

Fry all the vegetable in oil

Add tomato to the fried vegetables

After the water evaporates, cover and rest until rava is cooked




Add coriander and freshly grated coconut and serve hot




 
Ingredients:

Rava/ Semolina – 1 cup
Water – 2.5 cups
Oil – 1-2 tbsp
Potato – 1 small
Carrot – 1 small
Beans – 8-10
Green peas – ¼ cup (optional)
Onion – 1 medium
Tomato – 2 medium
Mustard seeds – 1 tsp
Jeera / Cumin seeds - 1 tsp
Urad dal - 1 tsp
Ginger - 1/2" piece
Green chillies – 2-3
Coriander leaves – a handful (optional)
Grated fresh coconut – 2 tbsp (optional)
Salt


Method:

Roast the rava in a kadhai.You can add a tsp of oil while roasting.

Roast for around 3-4 mins until it turns slightly brown. It may take longer. Make sure you don’t burn it.  Generally color and fragrance tell you it is done.
Heat oil in a kadhai. Add mustard seeds and jeera and allow them to splutter.
Add urad dal and crushed ginger piece.
Add finely chopped onion and slit green chillis and fry until the onions are translucent.
Add finely chopped potato, carrot and beans. Add the green peas.
Cover and allow to cook for around 6-7 mins until the vegetables are almost cooked.
Add tomato and cook for another 2 mins until the tomato softens
Add the water to the kadhai.
Add salt and allow the water to boil.
Once the water has boiled, add the roasted rava and cover and cook until all the water evaporates (approximately 3-5 mins)
Once the water has evaporated, cover the kadhai and rest for around 10 mins.
Add coriander and grated coconut and serve hot. 

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Methi Mutter Milk (low fat)

Bored of making methi the same two ways I always do, I decided to try something new. After googling for a while, I decided to make methi mutter malai. Although, I must say my dish does not live up to its name. I have used no malai. The thought of malai makes me squirm. So it has been replaced by milk in my recipe. Extremely easy to make, this simple change in menu got me out of my boredom. Pleased to add a third way to cook methi in my recipe book.

Ingredients:

Fresh green peas - 3/4 cup
Fresh methi leaves - 2.5 cups
Onion - 1 large
Cashew nuts - 5-6
Garlic - 2 cloves
Ginger - 1 inch piece
Green chillies - 2-3
Milk - 1/2-1 cup
Amchur (dry mango powder) - 1 tsp
Garam masala - 1 tsp
Oil - 3 tsp
Salt

Method:

1) Heat 2 tsp oil in a pan and fry onion, cashew, ginger, garlic and green chillies until the onions are translucent
2) Blanch the methi leaves in hot water for 5 mins and shock them by adding them to cold water immediately
3) Boil or sauté the peas until done
4) Make a paste of the onion mixture along with a tbsp of methi leaves
5) Heat the remaining oil in a pan and add the ground paste
6) Add the peas and methi leaves to the pan. Add 1/2 cup water and all the dry spices
7) Cook for around 5-8 minutes
8) Add 1/2 cup milk and cook on sim for another 8-10 mins or until the methi is completely cooked. Add more/less milk depending on the desired consistency.
Do not cover and cook once the milk is added. Also, do not cook on high once the milk is added.
Serve hot with rotis or rice

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