This is a long pending post, almost pending for three weeks now. We visited out family friends, whom we have known since I was a baby, some weeks back. We got back in touch after many years. It was like the interim years were never there. The couple's boys are all grown up and married as well.
The aunty is quite famous for her cooking and Daddy never lets out an occasion pass when he remembers them and not talk about her cooking. She was famed to cook non veg dishes to ace and on top very quick as well. They invited us for lunch and it was almost outskirts if Madras. Uncle was keen on getting fresh fish cooked and some special dishes as well. He got Brussels sprouts specially for the biryani as this was supposed to give that special taste of a meat.
I got in action with my camera and caught the cooking from the beginning. This is one of those classic dishes that needs to be surely recorded. She used bamati rice and the water measurement is all eye ball and apprx whistles. Yet the rice turned out great, with just the right texture to it, grains separated and yet well cooked. As they say cooking is really an art.
All under an hour, she made this Vegetable Biryani, two types of Fish fry, Chicken 65, Chicken Kurma, and Brinjal Curry for the Vegetarians.
Step by Step pictures for making Vegetable Biryani
Vegetable Biryani with Soya, Brussels Sprouts and Beans
Basmati Rice - 2 cups
Water - 3 cups
Ghee - 2 -3 tsp
Bay leaves - 3 -4 small
Salt to taste
Mint leaves - 1/2 cup tightly packed.
Coriander leaves - handful
Broken cashews - 1/4 cup
Cardamon - 4 -5 whole
Ghee - 1/2 tsp
Spice Masala, coarsely ground
Cinnamon - 2"
Cloves - 4 -5
Fennel - 1 tsp
Cumin Seeds - 1 tspFor the Ground Masala
Onions - 2 medium
Green chilies - 4 -5 (adjust to your spice)
Ginger - 2"
Garlic - 4 -5 cloves
Fresh Green Peas, Butter Beans, 1 & 1/2 cup
Brussle sprouts - 5 -6
Soya Chunks - 100 gms, boiled and drained separetly
How to make the Biryani
Wash and soak the Rice for 20 mins.
Cook Soya Chunks in enough water or pressure cook till done. Drain and keep it aside.
Prep onions, garlic, ginger and green chilies. Grind it coarsely and keep it aside.
Coarsely powder the cinnamon, cloves, fennel seeds, cumin seeds, keep it aside.
Heat a Pressure cooker with ghee, add the bay leaves, ground spice powder, saute well.
Now add the ground onion paste, saute well. Once the ground paste is saute well, add mint, coriander leaves. Fry on high flame well.
Now add fresh shelled peas, butter beans, soya, brussels sprouts saute well. Add water and bring to boil.
Once the water boils, add the rice, adjust salt and cover with lid.
Pressure cook for a whistle and simmer for 5 mins.
This goes for the December Week 4, Cooking from Cookbook Challenge
I missed doing this last week, though this was ready. I am ready with the next Bake a thon as well.! Hope you make this and enjoy..