Madrasi Veg Biryani

Madrasi Veg Biryani

For me, weekends mean more time in the kitchen to fulfill everyone’s demands to eat their favorite dishes. Moreover, my son is a real foodie and ever since he has gone to live in a hostel and is not served good food, he pulls the emotional blackmailing card. Hence, I have to make whatever he asks for. This Sunday, he demanded South Indian food and I started with Idli-sambhar. While the sambhar was being cooked, an idea struck my mind and I decided to go with it. This led to the making of “Madrasi Veg Biryani”!!!

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Stepwise Pictorial Description of Madrasi Veg Biryani

Wash and soak 1 cup of basmati rice for ½ an hour.Boil rice in 3 cups of water till half cooked. Drain excess water and let it cool down. The rice should not be sticky. Sometimes water remains at the bottom of the strainer and rice grains become sticky. To avoid that after draining water, keep the strainer on a kitchen towel or napkin so that cloth absorbs any remaining water.

Chop all the vegetables and keep them ready.

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Heat 1 tablespoon of oil in a pan. Add cumin seeds, bay leaves and star anise and sauté for a minute.

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Add onion, ginger, garlic and fry till onion gets caramelized to medium brown and raw smell goes off.

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Stir in all the vegetables and cook till these get softened. If you like crunchiness in the vegetables then cook for lesser time.

Add well beaten curd and cook further till masala leaves the oil.

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Add turmeric powder, chili powder, sambar masala, coconut powder and salt. Stir the masala well and cook for another minute. Keep it aside.

Take 1 teaspoon of oil in a pan. Heat oil and add mustard seeds. Once these start spluttering, add curry leaves and fry for a minute.

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Now everything is ready. So, next is arranging rice and vegetables for making biryani. Take a heat proof bowl. Place a layer of rice at the bottom, then spread a layer of cooked vegetables on the rice layer. Arrange another layer of rice followed by vegetable layer.

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Spread curry leaf tadka on the top layer. Add few drops of yellow food color.

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Cover the bowl with foil paper and cook it for 20 minutes in preheated oven at 180oC.

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Serve hot with raita.

 recipe of madrasi veg biryani


Prep Time: 10 min          Cooking Time: 30 min          Serves: 4


Ingredients

Basmati Rice1 cup
Oil 1 tablespoon
Bay Leaves2
Star Anise1
Cardamom Powder1/2 teaspoon
Cumin Seeds1 teaspoon
Mustard Seeds 1/2 teaspoon
Sambar masala1 teaspoon
Turmeric powder1/4 teaspoon
Dessicated Coconut1 tablespoon (optional)
Red chili powder1/2 teaspoon
Curry leaves10-12
Garlic3-4 cloves, chopped
Ginger1/2 teaspoon, chopped
Onion 1, chopped
Green chili1, chopped
Carrot1, chopped
Peas1/4 cup
Beans10-12, chopped
Tomatoes2, chopped
Capsicum1/2 cup, chopped
Curd1/2 cup
Yellow food colorfew drops

Method

  1. Wash and soak 1 cup of basmati rice for ½ an hour.
  2. Boil rice in 3 cups of water till half cooked. Drain excess water and let it cool down.
  3. Chop all the vegetables and keep them ready.
  4. Heat 1 tablespoon of oil in a pan. Add cumin seeds, bay leaves,star anise and curry leaves and sauté for a minute.
  5. Add onion, ginger, garlic and fry till onion gets caramelized to medium brown and raw smell goes off.
  6. Stir in all the vegetables and cook till these get softened.
  7. Add well beaten curd and cook further till masala leaves the oil.
  8. Add all the spices and cook for another minute. Keep it aside.
  9. Take 1 teaspoon of oil in a pan. Heat oil and add mustard seeds. Once these start spluttering, add curry leaves and fry for a minute.
  10. Take a heat proof bowl. Place a layer of rice at the bottom, then spread a layer of cooked vegetables on the rice layer. Arrange another layer of rice followed by vegetable layer.
  11. Spread curry leaf tadka on the top layer. Add few drops of yellow food color.
  12. Cover the bowl with foil paper and cook it for 20 minutes in preheated oven at 180oC
  13. Serve hot with raita
 

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