If you love eating, you can surely be a good cook, but to be an excellent one, you should have good critics at home. For that I owe to my husband and my children.

I dedicate this blog to the young ladies - "the starters".

Wednesday, February 10, 2016

Veg Biriyani

Rice   -   2 cup
Curd   -  1 cup
Water   - 3 cups full
Cubed and  fried potato – 1 large
Peas   - 2 tbsp
Onion  fried -  2
Green  chilli    -  2
Ginger garlic paste  - 1 tbsp
Garm masala powder   -  1 tsp
Turmeric powder   -  ½ tsp
Oil     - 1 tbsp
Ghee  - 2 tbsp
Cashew nuts and sultanas  - 2tbsp
Whole spices
Cardamom    -   10
Cloves            -    8
Cinnamon      -       3 inch
Maize of nutmeg  - 1 full
Mint leaves     -  ½ cup
Coriander leaves  - ½  cup
                         On a low flame,  in  a wok pour oil and ghee  add nuts, whole spices, sultanas
fry for a minute,  turn  off  flame and remove a teaspoon of  whole spices to powder
and use in the end. Keep aside.
 In the wok  add washed rice and  sauté  rice on low flame  till dry.
Take out rice and keep aside.
On low flame,  in the wok   pour curd   add ginger garlic paste, turmeric  powder,
garam masala powder, green chilli, a part of fried onion, half of coriander leaves and
mint leaves , salt.  Let   it boil   now add 3 cups of water as it boils add rice.
Now   close the wok   with a lid covered in a kitchen towel.  Cook for 5 minutes on
low flame . Now add fried potato cubes and peas.
 On low flame keep a  frying  pan .
 After   5 minutes take out the wok with
boiling  rice with the lid,  keep on the frying  pan for 5 more minutes.
Open the lid  sprinkle the kept  aside  -  fried onions,  mint, coriander leaves, cashew, currents
And powdered   whole spices   which were kept aside.
Serve  with raita and pappad.

To get fried onion, slice thinly onions and deep fry till golden brown.
And take out.
In  that remaining  oil deep fry the skinned and small  cubed potatoes

1 comment:

beena stephen said...

That looks really Yummy