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Thursday, December 15, 2011

Rice & Vegetables Cooked in Exotic Spices (Lucknowi/Awadhi Biryani)

Indian Vegetarian Main Course Special
Lucknowi/Awadhi Cuisine
Basmati Rice & Assorted Vegetables Cooked in Spices (Lucknowi Biryani)
Vegetarian Variation of the Classic Biryani/Pulao
Serves 3-4

Ingredients:
Basmati Rice- 2 Cups
mix of Pure Ghee & Extra Light Olive Oil/Olive Pomace Oil- 1 Tbsp. each
Bayleaf- 2 No’s
Star Anise (Chakra Phool)- 1 No.
Black Cardamon (Badi Elaichi)- 3 No’s
Green Cardamon (Choti Elaichi)- 2 No’s
Cinammon Stick (Dalchini)- 1 Inch stick
Cloves (Laung)- 3 No’s
Black Peppercorns (Kali Mirch)- 2-3 No’s
Black Cumin (Shahi Jeera)/Cumin Seeds (Jeera)- ¼ Tsp.
Roopak Stores Biryani/Pulao Masala- ¼ Tsp., Roughly Pounded

Onion- 3 Medium, 1- ½ Finely Chopped & 1- ½ Thinly Sliced
Potatoes- 1 Medium, Finely Chopped
Red Bell Pepper- 1 Medium, Finely Chopped
Yellow Bell Pepper- 1 Medium, Finely Chopped
Green Peas- 2 Tbsp., Parboiled
Carrot- 2 Tbsp., Finely Chopped & Parboiled

Fresh Coriander Leaves (Dhaniya Patta)- 2 Tbsp.
Fresh Mint Leaves (Pudina Patta)- 1 Tbsp. (Optional)
Cashwewnuts- 7-8 No’s, Fried till Golden
Raisin- 7-8 No’s, Fried till Golden


Method:
Wash and Soak the Rice for at least ½ Hour
Roast Onion slices till golden brown and keep the Crispy Fried Onions aside
Add Ghee and Olive Oil in a Deep Non Stick Pot
Slightly roast Bayleaf, Star Anise, Black Cardamon, Green Cardamon, Cinammon Stick, Cloves, Black Peppercorns & Black Cumin till they release aroma
Add Chopped Onions, Green Chilli
Add Potato, Parboiled Green Peas, Carrot, Beetroot and Sauté
Add Rice and mix well
Add all 3 varieties of Bell peppers and sauté
Add Saffron infused milk and mix well
Add Fresh Mint Leaves, Coriander and Garam Masala Powder
Add Vegetable Stock, Water, Salt and keep it covered (or on 'Dum' with Whole Wheat Dough (Atta) rolled over the Pot cover) till Rice and Vegetables cook
Garnish with Dry Fruits and Serve hot with Flavoured Vegetable Yoghurt (Raita), thick set Curd or enjoy it just like it is!
Tips:
If the Biryani Rice is pre-soaked, then the Rice: Water Ratio should be 1: ½ unlike the usual 1:2 for raw rice
If preferred, 1 medium finely chopped Tomato can be added
Roopak Stores (Delhi) has a roughly pounded Biryani/Pulao Masala which can be used if the whole spices are not available.

Can add Beetroot- 1 Tbsp., Finely Chopped & Parboiled along with the other Vegetables to give a Varied Colour effect

Feel free to share your views & do let us know how this one turned out :)

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