Biryani was invented in the kitchen of Mughal Emperors,Lahore, Kashmir, Kolkata, Lucknow, Hyderabad, Delhi/Agra and Malabar are the main centres of biryani cuisine. The dish may be served with dahi chutney or Raita, korma, curry, a sour dish of eggplant (brinjal), boiled egg and salad.The difference between biryani and pullao is that while pullao may be made by cooking the items together, biryani denotes a dish where the rice (plain or fried) is cooked separately from the thick sauce.The Lucknow (Awadhi) Dum biryani is the footprint that the Muslims of the Mughal Empire left on the northern part of India. The Awadhi Dum biryani is also known as “Pukka” biryani.Hyderabadi biryani called “Kacchi Yeqni” biryani involves cooking the marinated meat and the rice togetherMost biryani cuisines in Pakistan combine elements of Sindhi biryani such as the common use of Yogurt recipes.Memoni biryani was developed by the Memon ethnic group and is very similar to Sindhi biryaniMemoni biryani is made with lamb, yogurt, fried onions, and potatoes, and less tomatoes compared to Sindhi biryani.Tehari is the name given to the vegetarian version of biryani.Same preparation as Chicken biryani but with a boiled egg instead of chicken.Daal biryani offers the addition of daal to the ingredients of vegetable biryani. Addition of daal enhances the nutritional value, and with basmati rice, colourful vegetables, spices and fragrance. Today I am making simple Veg Biryani .for my family .
- 3 cups Basmati Rice
- 4 cups Mix vegetables (as per your choice)
- 2 tbsp Biryani garam masala
- 2 tbsp whole Garam masala
- 2 tsp cumin seeds or shahi jeera
- 1 tbsp red chilli powder
- 1/2 tbsp turmeric powder.
- Few saffron
- 2 cups curd
- 3 tbsp oil (Gravy)
- Oil for deep frying
- 5 cups sliced Onion
- 1 tbsp chopped green coriander
- 1 tbsp chopped mint
- salt to taste
Take a heated pan and add oil .Now add sliced onion .Cook till it becomes golden brown . Crispy onions are ready !! Keep a side.Sock biryani rice for 10 min in water. while rice is socking we can boil the water for rice .So just take heated big bowl and add some water more than half of bowl when water has boiled , add soaked rice, 1 tsp oil , pinch of kesar (saffron ), cinnamon stick, cumin seeds, salt and cook it for 15 min at medium flame (should not be cooked more than 80%). 20% we will cook with vegetables . So remember it, otherwise rice will be overcook and they will look like messy .
When they cooked , just drain the water from rice and keep a side. Rice are ready !!!
Now take a small bowl . Mix few drops of water and saffron together , saffron gives the flavor and color for biryani . If you want then you can use food color , some food essence for flavors .
Now its time to make our vegetables with gravy for biryani . Take a heated pan add put 2-3 tbsp oil. add all whole garam masala and cumin seeds .Now add garlic,ginger,green chili. cook for 2-3 min at medium flame.Now add turmeric powder. and mix it. If we will add turmeric at this point it gives nice color and color is very important for biryani .
Now add all vegetables (according to your choice) . Mix it well and cover it and cook for 8 min at low flame. I am using fresh vegetables if you are using frozen then it will take few less time . Remember vegetables should not overcook because ,we will cook them again with rice also .
Now add biryani powder masala which is available at any grocery store or you can use home made biryani masala .Now add red chili powder, curd ,salt according to your taste .
Mix them and add chopped coriander leaves and mint leaves. add 2 tbsp water.Now cover it and cook for 15 min at low flame .vegetables has cooked 80%. Now Remove from the flame and keep a side . Veg Biryani gravy is ready to put into birani handi or pan .
Now put some fried onion make a layer on rice .
Now again put some biryani vegetables on rice and make a layer ,put rice and fried onions , repeat same process again . Now cover it with white rice and add saffron on top at some place.
Now garnish with fried onions and chopped coriander leaves and mint leaves.
Cover it.and cook it for 15 min at low flame. I am using normal heavy bottom pan , i think my pan is not good for biryani , so i am putting one sauce pan at low flame after that i will put my biryani pan on it . So it will cook proper , there is no chance for burning .
Now remove the cover and check them if rice has cooked properly . Biryani is ready ……….
Spicy veg biryani is ready to eat!!!!!!!!!!!!!!!!!!!!!!! serve it with some gravy or mirch ka salan .