In today's atmosphere, everything is instant and due to work pressure and
time restraints, housewives have little time to allot for cooking and yet the family
demands good tasty food. There are some time tested recipes from my own
kitchen. Try them and win hearts of people who love you.
Biriyani is an all time favourite of South India .I have taken years to perfect this dish .I am thankful to the Musalamaan Khaansama of Rafeeque
Ahmed & Co. Madras for teaching the original recipe of Deccan Madras special
Biriyani. (Ofcourse I had to beg for more than two years to learn & Know the
recipe). I have done my own homework in instant recipe and perfected it. I am
sure this recipe would not disappoint you. Please understand one thing that
Biriyani grains after cooking should not be very separate. Neither they should
be sticky. The grains should be together but not sticky like pongal. Nor
separate like puliodhirai.!!
Sour Curds 3/4 cup (150
Green Peas shelled 1/2 cup
diced 3 nos.
Carrots diced 2 nos.
cloves finely cut
Onions 2 nos. cut
Fresh Mint leaves 1/4 cup
Green chillies (shredded) 3 to 4 nos.
Ginger 2"' piece finely shredded
Turmeric powder 1/2
Red chilli powder 1.5 spoons
Cinnamon and cloves powder 1 spoon
( cooking oil of any brand) 3 ladles.
6 to 8 nos.
3nos Cardamom 6 to 8 Nos.
Bay leaves 2 to 3 nos. cut in half
Lime juice 1/2
Salt to taste
garlic, Slice onions and finely cut/shred green chillies. Keep aside.
Remove leaves of fresh mint and keep aside .I generally make a coarse
paste of Mint leaves and add to the spices just before closing the lid of
the cooker. Prepare the green vegetables like Carrots, Green peas and keep
aside. If you are using Basmati Rice/Biriyani Rice, ensure that the rice
is old otherwise, if the rice is new, toast the rice after soaking in
water for ten minutes and draining all the water and toasting in a kadai
in two spoons of ghee till the rice is very light creamy or pinkish
looking. Toasting for about ten minutes would do. This would ensure your
rice grains remains separate when cooking.
Now take rice and put directly in cooker without any separator. Best to
use is Hawkins pressure cooker. Now add all the above cut spices and
vegetables in it and add salt. Now add all the dry spices and chilli
powder, spices powder and Turmeric powder. Add enough water to cook the
rice and the vegetables. Please ensure that you add just enough( 500
for the above. But ensure that you use only old rice. Water quantity must
be fixed by you as per the quality and quantity off rice you use.
Now take oil in a small Kadai and add cinnamon, Cardamom, Bay leaves and
cloves. When cloves and cardamom puff up add sliced onions and green
chillies to the oil and
let it fry for about a three to four minutes till the onion slices become
light pink..Now add sliced garlic and finely cut or coarsely shredded Mint
leaves, add along with tempering with onion to the cooker. Stir well.
Taste for salt and add if less. Add lime juice and curds now. If the curd
that you are using is sour , reduce or avoid lime juice or reduce to
Close the lid and pressure cook for just two whistles.
Let the cooker get cold enough. Keep the cooker open for some 15 minutes
This will give time to rice to get properly set.
After the whistles( 45 minutes )open the cooker. Fantastic Aroma of
INSTANT VEGETABLE BIRIYANI would tickle your taste buds when you open the
This Vegetable Biriyani would immediately become your favourite.
As usual, don't forget to post in your feedback please.