1 Jan 2013

Vegetable Biryani - Brinji with Soya Chunks


Vegetable Biryani - Brinji with Soya Chunks


Ingredients :

Vegetable Biryani - Brinji with Soya Chunks

Basmathi Rice - 1 and 1/2 cup (soak for 15mins)
Soya Chunks - 1/2 cup (boiled) (click here : how to use / cook Soya Chunks)
Carrot - 1/4 cup (chopped)
Potato - 1/4 cup (chopped)
Fresh Peas - 1/4
Beans - 1/4 cup (chopped)
Onion - 2 nos (chopped)
Tomato - 2 nos (chopped)
Green Chili - 3 nos
Ginger & Garlic Paste - 1 and 1/2 tsp
Red Chili Powder - 1 tsp
Turmeric Powder - 1/4 tsp
Lemon Juice - 1/2 no
Mint Leaves - 1/2 cup (chopped)
Coriander Leaves - 1/2 cup
Bay Leaves - 2 nos
Cinnamon Sticks - 2 nos (2" long)
Cardamoms - 2 nos
Star Anise - 1 no
Cloves - 7 nos
Fennel Seeds - 1/2 tsp
Marati Moggu - 2 nos
Coconut Milk - 2 and 1/4 cup
Curry Leaves - 2 stks
Ghee - 3 tbsp
Salt to taste.

Method :

Vegetable Biryani - Brinji with Soya Chunks

  • Heat Ghee in a Pressure Cooker, roast Cinnamon Stick, Cardamom, Cloves, Bay Leaves, Marati Moggu, Fennel Seeds and Star Anise.
  • Then add Onion and Curry Leaves, saute until light golden colour.
  • Add Ginger and Garlic Paste, saute until raw smell leaves.
  • Then add Tomato and Green Chili, saute until tomato smash well.

Vegetable Biryani - Brinji with Soya Chunks

  • Now add Carrot, Peas, Potato, Beans and Soya Chunks, saute for few seconds.
  • Add Red Chili Powder, Turmeric Powder and required Salt, saute until raw smell leaves.
  • Then add Coriander Leaves and Mint Leaves, saute for few seconds.

Vegetable Biryani - Brinji with Soya Chunks

  • Add soaked Rice and mix well.
  • Finally add Coconut Milk and close the lid, cook for 1 whistle and 5mins in simmer.
  • When all the steam has escaped, open Pressure Cooker and mix well, ready to serve.

Vegetable Biryani - Brinji with Soya Chunks

Serving Suggestion : Serve hot with Onion Raita.

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