Vegetable Biriyani

Vegetable Biriyani

Vegetable Biryani is a world-famous rice-based dish that consists of layering cooked rice and vegetables, typically in a casserole, before baking it in the oven. However, I have used a crock-pot, as the goal of cooking in a crock-pot is to cook with the least amount of oil and not requiring attention while cooking, well, for most of the time.


Biryani is normally made with basmati rice and flavored with cloves, cinnamon, cardamon, bay leaf, coriander, mint, ginger, garlic and onions. Traditionally, saffron milk was sprinkled on the top of the dish before cooking, so that the rice grains have variable white and yellow-orange color and a subtle saffron flavor.


Coming from Hyderabad (India), we love to cook the biriyani the hyderabadi style i.e. by applying pressure (also known as "Dum"); which means to seal the ingredients in steam so that the flavors remain within the dish. There comes the famous word "Hyderabadi Dum Biriyani"


Biryani is often served with a yogurt-based condiment such as raita. It is good for crowds and a favorite at wedding receptions and typical Indian family dinners.

Ingredients:

1. Rice - 5cups
2. Water - 6cups
3. Onion (Medium)- 1
4. Vegetables according to your choice
5. Mint leaves - 1cup
6. Fenugreek leaves -1 cup (do not add more than a cup to prevent bitterness)
7. Yogurt - 1 cup
8. Biriyani Masala - 2 1/2 tbsps
9. Red chili powder - 1/2 tsp
10. Fried onions - 1 cup
11. Shahi jeera - 1tsp
12. Whole garam masala - 1tbsp
13. Bay leaf-1
14. Ghee - 2 tbsps
15. Oil -1 tbsp

Note- make sure to cut all the vegetables in about the same size to that the vegetables cook evenly.


Preparation Method: Please follow the video.

Sambar

Sambar is a very popular South Indian lentil-based vegetarian stew made with tamarind. You can add choice of vegetables with most common ones that are used in the Sambar being, Carrots, Green Beans, Onions, Tomatoes, Squash (mostly all kinds), Eggplant, Drumsticks etc. Sambar goes well with white rice, or can be used as a side dish for Idly, Dosa etc.

                                                                                

Ingredients:

1. Toor Dal – 1 cup (soaked for 3-4 hours and made into a paste)
2. Tamarind – 1 tbsp (soaked in ½ cup of water and made into a pulp), alternatively you can use concentrated tamarind paste, about 1 tsp.
3. Vegetables – 2 cups, chopped (I used carrots and green beans)
4. Onion – 1, chopped
5. Tomatoes – 1 big or 2 small, chopped
6. Sambar Masala – 1.5 tbsp (available in Indian groceries stores)
7. Garlic – 3 cloves, crushed
8. Red Chili Powder – ½ tsp.
9. Sugar – 1.5 tbsp (if you like more spicy and less sweetly, reduce sugar to ½ tbsp)
10. Water – 7-8 cups
11. Salt to taste
12. Cilantro – for garnish

For Tempering

1. Vegetable Oil – 2 tbsp
2. Mustard seeds – 1 tsp
3. Cumin seeds – 1tsp
4. Hing (Asafoetida) – ½ tsp
5. Turmeric powder – ½ tsp
6. Curry Leaves - about 10 (optional)

Preparation

• Add all ingredients (except tempering) into a 6 quarts crock-pot and put it on low for 8 hours.
• For tempering, heat oil in a small saucepan; add the tempering ingredients and turn-off the heat as soon as you hear crackling sound.
• To finish off, add tempering to the cooked sambar and garnish with chopped cilantro. Server will white rice and ghee (optional).