It's the month of Ramadan! What comes to mind is Haleem, Biryani and more meat. (full of calories, But they need it, after a full day of fasting!)
My dish is for vegetarians and for those who are on a diet, Here is my Recipe of "Vegetable Biryani".
It's easy to make and very healthy too! (very less calories)
Ingredients:
- Basmati rice: 2 cups
- Water: 4 cups
- Assortment of chopped vegetables (carrots, beans, potato, peas):500 grams
- Onions: 3 (sliced)
- Bay leaves: 2
- Shajeera: 1/2 tsp (caraway seeds)
- Ghee: 5 tbsp
- Mint and coriander leaves chopped. 3 tbsp each
- Salt according to your taste
~Spices which need to be ground to paste:
- Ginger: 3 cms
- Garlic: 8-12
- Green chillies: 3
- Poppy seeds: 2 tsp
- Fennel: 2 tsp
- Coriander powder: 2 tsp
- Chilly powder: 1/2 tsp
- Cloves: 5
- Cardamom : 5
- Cinnamon : 5 cms
Method:
- Soak the rice for 15 mins.
- Heat ghee in a kadai (wok). Add shah jeera and bay leaves.
- Then add sliced onions and fry till brown.
- At this point add the ground masala and fry for 2-3 mins.
- Switch off the gas burner and add the chopped mint and coriander leaves. Mix it properly.
- First add the soaked rice and water along with diced vegetables in the rice cooker.
- Then add the whole content of the kadai which you have just prepared ,and mix properly.
- Now put the lid and turn on the cooker (Switch to Cooking mode).
- Stirring half way gently would help in distributing the flavours in the biryani uniformly.
- When the biryani is cooked the cooker switch will automatically move to " Keep Warm " position.
- Let the biryani steam for 15- 20 mins before you turn off the cooker.
- Serve with fried dry fruits of your choice as a garnish.
Serving suggestion:
Stir gently otherwise the long grain rices will break and the beauty of the biryani will get spoiled .
No comments:
Post a Comment