Recipe : Siru Keerai Brinji | Siru Keerai Biryani | Healthy Greens BiryaniPrep Time: 40 minutes Cook time: 25 minutes Recipe Cuisine: Indian Recipe Category: Lunch Serves: 2 persons |
Ingredients : |
Ghee - 1 tbsp |
Oil - 1 tbsp |
Cinnamon Stick - 2" long |
Cloves - 3 nos |
Cardamom - 2 nos |
Star Anise - 1 no |
Bay Leaf - 1 no |
Fennel Seeds - 1 tsp |
Onion - 1\2 cup (sliced) |
Whole Green Chili - 2 no |
Crushed Ginger Garlic - 1 tsp |
Tomato - 1\2 cup (chopped) |
Red Chili Powder - 1\2 to 3\4 tsp |
Turmeric Powder - 1\4 tsp |
Siru Keerai - 2 cups |
Basmathi Rice - 1 cup |
Mint Leaves - 1\4 cup |
Coriander Leaves - 1\4 cup (chopped) |
Coconut Milk - 1 cup |
Water - 1\2 cup |
Lemon Juice - 1\2 no |
Salt To Taste. |
Method : |
Preparations, wash and soak the basmathi rice for about thirty minutes. To clean the siru keerai, remove the roots and cut into one inch long. Wash well, drain the water and keep aside. |
To make the biryani, heat the ghee and oil in a pressure cooker pan, roast the cinnamon stick, cloves, cardamoms, star anise, bay leaf and fennel seeds. Add the onion and green chili, saute till the onion turns slightly golden colour. Add the crushed ginger garlic and saute till its raw smell leaves. Add the tomato and cook till its turn soft. Add the red chili powder and turmeric powder, stir for few seconds. Add the prepared siru keerai and cook for two minutes. Add the basmathi rice, mint leaves, and coriander leaves, mix well and saute for an minute. Add the coconut milk, water, required salt and lemon juice, mix well and bring to boil. |
Cover with lid, pressure for an whistle and five minutes over simmer. When all the steam has released, open the pan, mix gently and serve hot. |
Notes: Siru keerai contains lots of soils, so wash well for four to five times and then use. Don't forget to soak the basmathi rice. |
Step By Step Images: |
Siru keerai biryani ingredients are shown in the above image. |
Preparations, wash and soak the basmathi rice for thirty minutes. To clean the sriu keerai, first remove the roots and cut into 1" long. Then wash well with water for four to five times. Particularly this keerai have lots of soils with it, so clean well and then use. Drain the water and keep aside. |
To make the siru keerai biryani, heat the ghee and oil in a pressure cooker pan. Add the cinnamon stick, cloves, cardamoms, bay leaf, star anise and fennel seeds, roast the spices. After that add the sliced onion and whole green chili, saute the onion turns slightly golden colour. |
Add the crushed ginger garlic and saute till its raw smell leaves completely. Then add the tomato and cook till soft. (In this stage, you can also add some salt, it helps to cook the tomato fast and turns soft.) |
Add the red chili powder and turmeric powder, stir for few seconds. Then add the prepared siru keerai and cook for about two to three minutes. |
Add the soaked basmathi rice, mint leaves and coriander leaves, mix well and saute for an minute. Then add the coconut milk, water, lemon juice and required salt, mix well and bring to boil. |
Cover with the lid and pressure cook for an whistle and five minutes over simmer. Then allow the steamed to release fully and open the pressure cooker pan. Mix gently and serve hot. |
Serving Suggestion: Serve the siru keerai biryani with the onion raita. Page: Collection Of Keerai Recipes. Variation: Similarly you can also make with the palak keerai. If you like this recipe: You will like this murungai poo kootu recipe also. Did you make this recipe? Please let me know how it turned out for you! Leave a comment below and share on facebook |
By Kalais |
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