Veg Biriyani (Spicy rice with vegetables)

Hello everybody ! Hope you are having a great week.

I was very sick for most of last week. I was even hospitalized for 2 days 😦 Thankfully I could celebrate Durga Puja with my family before falling sick. I took a break from posting in my blog due to health issues. Hope you understand !

Though Durga Puja celebration is over in Kolkata. But this is just the start of the festive season. We have a lot more coming up 😀 Please follow my Instagram page to see all my festive outfits and other fun stuff. I give details of makeup products used on most of my outfit look photos, you can see what the products I review actually look on me. You can also DM me in case you want to know any other detail 🙂 All links to my social media pages are available in the Home page.

Though Bengalis love eating all kinds of food – veg and non veg during any festival or occasion. But I know most of my North Indian or vegetarians in general stick to home made veg recipes. Today’s recipe is one of my husband’s favorite rice recipe – the Veg Biriyani. My husband is a huge lover of vegetarian food, and so I prepared a veg platter for him to celebrate his birthday on 15th October. I will be sharing with you how I prepare the delicious wholesome one pot meal – Veg Biriyani which all of you can  enjoy at home during this festive season.

I have shared with you Chicken Biriyani recipe on a previous post. Please click the below link to check that out as well if you like to see the non veg version.

Chicken Biryani (Kolkata style)

Lets get started !

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Preparation Time : 15 minutes

Soak Basmati rice in water for sometime before you start preparing other ingredients.

Cooking Time : 45 minutes

Ingredients :

  • Basmati Rice – 1 and 1/2 cups (use any long grained rice if you do not have Basmati, I used Lakshmi Bhog, semi long grained but nice aroma)
  • Potato – 1 small, cut into small cubes
  • Cauliflower – 1/2 of a small one, cut into small florets
  • Carrot – 1/2 of a small one, cut into not very thin semi circular pieces
  • Long runner beans – 6, cut into medium sized pieces
  • Cottage Cheese – 150g, cut into small cubes & shallow fried
  • Onion – 1 medium, finely chopped (you can keep some long and thin to prepare fried onions before garnishing)
  • Garlic – 2 cloves, finely chopped
  • Ginger – 1 inch, finely chopped
  • Fresh Coriander leaves – 1 tablespoon, (you can also use 1 teaspoon of mint leaves if you want)
  • Whole spices – 1 star anise, 4 green cardamoms, few sticks of cinnamon, 2 cloves
  • Bay leaf – 1
  • Yogurt – 4 tablespoon
  • Refined oil – 4 tablespoon (I used refined vegetable oil)
  • Clarified butter (ghee) – 2 tablespoon
  • Turmeric powder – 1 teaspoon
  • Red chilli powder – 1 tablespoon
  • Cumin powder – 1 teaspoon
  • Garam masala powder – 1 teaspoon
  • Salt – as per taste
  • Sugar – 1 teaspoon

You can add more vegetables of your choice to this dish if you prefer – like green peas, mushroom, soy chunks or baby corn.

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Recipe :

  1. Heat refined oil in a wok or deep bottom frying pan. Once the oil is hot, add potatoes. Shallow fry them until they turn golden.
  2. Next add cauliflower florets and runner beans. Add some salt for seasoning. Shallow fry all the vegetables until they are moderately fried. Take them all out from the pan / wok.
  3. Now in the same pan, add onions. (If you want to use fried onions as garnishing you can fry them now and take them out. Add the finely chopped onions next.)
  4. When the onions are translucent, add garlic and ginger. Stir fry until the onions are golden brown.
  5. Now add all the fried vegetables, carrots and cottage cheese. Mix everything well.
  6. Add yogurt. Stir continuously so that no lumps are formed.
  7. Add spices – turmeric powder, red chilli powder, cumin powder and garam masala powder. Add salt as required. Stir and mix everything well.
  8. In the meantime, in a deep bottom pan, heat 2 to 3 cups of water. When the water comes to a boil, add salt and whole spices – bay leaf, star anise, green cardamom, cinnamon sticks and cloves. Add soaked Basmati rice. Cover the pan with a lid. Let the rice become semi-boiled.
  9. When the vegetables are almost done, check the rice. The rice should be semi-boiled by then. If water remains in the rice, strain and add the rice into the vegetables. Do not throw the bay leaf or whole spices away. Add them also along with the rice.
  10. Cover the wok / pan with a lid and let everything cook in their own steam.
  11. When everything is done, add fresh coriander leaves (and mint leaves if you are using) on top. Also add clarified butter (ghee). Give it a stir. The rice should be fluffy but non-sticky.
  12. You can add fried onions on top before serving. I skipped this step.

You can serve Veg Biriyani as a wholesome in itself with salad and raita. Else you can serve it with any paneer or vegetable gravy of your choice.

This is the platter I prepared for my husband for his birthday lunch. Menu : Veg Biriyani, 5 types of fries (tradition), vegetable lentil soup, potato & cauliflower curry, kadai paneer and sweet raita.

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