Vegetable biryani served in hotels have a very different taste all the time for me. I tried several times to get to the right version of the Hotel Biryani but somehow it was failing all the times. Finally I got the secret recipe from my friend aunt in Bangalore couple of years ago and she explained to me in detail how they would do that biryani in large and small quantities in restaurants. From that time, I could feel confident that my biryani almost tasted like the Hotel ones. I tried the recipe several times at home and it did not disappoint me at all. This is the first version of the vegetable biryani which I learnt in my life and all other rice varieties were later tried by me, learnt from others..in the recent years.
I use our regular rice for making this biryani but not the Basmati Rice mainly to resemble the "Kadai Biryani".
IngredientsFor grinding:
Tomato - 2 Medium or 1 Big ripe
Pudina Leaves/Mint Leaves - 5-6 stems
Ginger - 2 small pieces
Coriander Leaves - 1 Cup
Garlic Pods - 9-10.
Red Onion cut - 1/2 cup
Green Chillies - 8 or 9
Sombu / Fennel Seeds - 1 tsp
Cinnamon Sticks / Pattai - 1 Stick Medium
Krambhu / Lavang / Cloves - 4 or 5
Cashew Nuts - 1 tbsp
Marathi Moggu - 1 tiny piece
Biryani Flower - 1 tsp
In a big non stick pan, add 1 tsp of ghee and 1 tbsp of oil and fry the above mentioned ingredients for few minutes and make a thick paste of it using a mixer grinder and keep it ready.
For the Biryani Main Process :
Red Onion - 1 Medium
Capsicum - 1/2 finely shredded or cut
Carrots - 1 medium
Beans - 15 to 20 cut into finger size
Potato - 1 Big
Peas - 1 Cup
Mint Leaves / Pudina Leaves - 2 tsp
Cinnamon Stick - 1
Marathi Moggu - 1
Sombhu / Fennel Seeds - 2 tsp
Kala Jeera - 1 tsp
Biryani Leaves - 3 or 4
Thick Coconut Milk - 1 Big Tumbler / Glass
Sona Masoori Rice - 2 Cups
Salt - To Taste
Red Chilli Powder - 1 tsp
Coriander Powder - 1 tsp
Turmeric Powder - 2 tsp
Ghee or Butter - 2 tsp
Oil - 2 tbsp
Actual Preparation Process :
Make the Gravy as mentioned above.
Extract the Coconut Milk and keep it ready.
Soak the Rice in water till you switch on the flame.
Cut the vegetables and keep the other ingredients as mentioned above and keep them handy.
- In a non-stick vessel or in a big pressure cooker, add the ghee / butter and oil first.
- When they get heated, add the masala spices first followed by Onion and capsicum. Add a pinch of salt and fry them till golden brown.
- Add the grounded paste ( gravy ) into the cooker and fry patiently on low flame till the raw smell is completely gone.
- Add the cut vegetables into the cooker now and fry them for a minute.
- Add all the powders into the cooker at this stage and fry everything well for another 2 minutes.
- Drain all the water from the rice and add them to the cooker and fry it along with all other ingredients till the rice get dried and slightly fried.
- For 2 cups of Sona Masoori Rice, add a cup of thick coconut milk and a cup of little watery coconut milk and 2.5 cups of water.
- Mix them well and add required amount of salt into the cooker and allow them to cook for just 2 whistles on a medium flame.
- If you cook the biryani in a Non-stick vessel, then close the lid and allow them to cook on a low flame till the biryani is completely cooked.
- Switch off the flame after the biryani is done in both the cases and allow the cooker to get cool down completely.
- After 10-15 minutes, slowly open the cooker and check the Biryani consistency. Keep the lid open for few minutes.
- Add some fried bread / bun pieces ( if you like ) into the biryani and serve it with cool onion raita.
- You will definitely enjoy this version of the biryani though it might take little more time.
- Its a complete meal and an excellent choice for weekend lunch.
Don't add more water as it makes the Biryani Pasty.
Don't reduce the spice level in this version, especially don't reduce the green chillies at all. Otherwise, the biryani would be sweeter due to the addition of coconut milk. ( My experience!!!)