Friday, October 2, 2009

Vegetable biriyani in Tamil Nadu Style

This vegetable biriyani is one of the quick ones where you put all the spices together and let the vegetables cooked with the rice. You can also do the whole thing in pressure cooker but the vegetables need to be added later... . I generally pressure cook chicken/mutton/beef biriyani. Otherwise just cook in the rice cooker or in a regular pot with lid or in a dutch oven. Since I learn this from my Tamilian friends in Mundanthurai, especially Pushpa Akka in the Mundanthurai Guest House Kitchen and from my friend Sara' s mother (U. Saravana Kumar). Thanks go to both of them.

I used long grain basmati rice here. In Tamil Nadu they use biriyani rice which are short grain fine quality unboiled rice.


Rice: 3 cups
Vegetables: carrots. broccoli, bell pepper, cauliflower, peas
tomatoes: 2-3
onions: 1 big red one
garlic: 4 cloves
ginger: 1 tbsp
Mint leaves: fresh 1 sprig
Coriander leaves: 2 aprig
Thai green chiies: 2-3 chopped
Turmeric: 1/2 tsp
Salt: as you want
curry leaves: 3-4
Black pepper: 1/4 tsp or less
chilli powder: 1/2 tsp or as you want
coriander powder: 1tbsp
aniseed/fennel: 1 tsp
nutmeg: 1/8 tsp
star anise: 1
clove: 2-3
cinnamon: 1/2 inch stick or powdered 1/8 tsp
cardamom: 2
oil: to fry

I first add all the whole spices and green chili in there. Add garlic ginger and onion fry them well add the chopped mint leaves. Then add tomatoes. Fry them well. add vegetables and then add rice. Fry them for little bit. Add water: for three cups add 6 cups of water. Cover the lid and let it cook until the rice is done. You can add some more mint leaves and coriander leaves at this point too. Remove from the hat mix it well granish it with coriander leaves and serve hot.