Vegetable Dum Briyani

I won't  prepare Veg Briyani often because of my husband. He would say, Briyani by default refers Chicken Briyani and nothing else.

 My friend's mom once shared this Vegetable Dum Briyani with us. My husband himself finished the whole Briyani. He also insisted me to get the recipe from her. Got such wonderful and detailed recipe from her, the next day itself.

Such a good veg recipe, which has mesmerized even  a Non-Vegetarian lover.. Such extra ordinary Briyani recipe follows..

Recipe For : 2

Ingredients:

Basmati Rice                 - 1 cup

Carrot                            - 1 (Medium Size)

Potato                            - 1 (Medium Size)

Fresh Peas                     - a handful

Butter Beans                 - a handful

Big Onion                     - 2

Tomato                         - 2

Green Chili                   - 2

Ginger-Garlic Paste      - 1 tbsp

Salt                                - As required

Turmeric Powder          - a pinch

Yogurt                           - 1/4 cup

Chili Powder                 - 1 tsp

Lemon                           - 1/2

Corinader Leaves          - few

Mint Leaves                  - few

Whole Garam Masala   - Each 2

Oil                                 - 2 tbsp

Procedure:

• Boil 3 cups of water in  a sauce pan. When the water boils, add washed Basmati rice. When the water boils again, reduce the flame and switch it off in another 8 minutes. By this way, rice would have cooked only 3/4 th.. When you take out the rice it should be mashable with hands but it should be little chewy when you eat.. Drain the excess water and let the rice cool. Sprinkle lemon juice over the rice and keep it aside.
• Chop carrot, Potato into little bigger pieces. Boil all the vegetables. You can also add vegetables like Cauliflower and French Beans. Chop Big Onion lengthwise. Chop tomatoes, Coriander leaves and Mint leaves finely. Slit Green Chili.
• Heat oil in a pan. Add whole Garam masala to it. Whole Garam Masala includes Bay leaf, Star aniseeds, Cardamom, Cloves and Cinnamon Sticks.
• After a minute add chopped onions and green chili to it. Saute till onions turn translucent and after that add Ginger- Garlic paste.
• Saute till raw flavor goes off  and after that add chopped tomatoes to it.
• After both onions and tomatoes are cooked completely add boiled vegetables.
• Add needed salt, Turmeric powder and chili powder. Cook for 2 minutes and then add Yogurt.
• Add also 1/2 cup of  hot water and mix the gravy well. Switch off the gravy in another 5 minutes.
• Take a baking pan. Grease it. Place half of the rice. Then Gravy.. and throw coriander, some coriander and mint leaves.
• And then add rest of the rice, gravy and again Coriander, mint leaves.
• Cover the pan. I used baking sheet for it.
• Pre heat the oven to 180 degree Celsius. Bake it for 15 minutes. Let briyani sit in the switched off oven for 10 more minutes.
• If you wish fry onions, cashews and add it to the Briyani. Mix everything and serve it hot with Raita..
• If you don't have oven, simply heat a dosai pan. Place rice,gravy,coriander leaves in layers in a Pan and place it over the dosai pan.. By this, Dum briyani can be done on stove top.
• Enjoy your Dum Briyani with Raita..

Mushroom And Vegetable Briyani (Traditional Style)

This is how my Mother-In-Law prepares Vegetable Briyani.. Her Briyani will always be very much flavorful.. The secret behind is, she used to saute everything in oil, which she grinds for masala..  Here is the flavorful and tasty recipe..

Recipe For : 4

Preparation Time: 30 minutes

Ingredients:

To Grind: For Masala

Chopped Ginger                                        - 2 tsp

Chopped Garlic                                         - 2 tsp

Green Chillies                                            - 2

Cinnamon                                                  - 1

Cloves                                                        - 1

Star Aniseeds                                             - 1

Cloves                                                        - 1

Green cardamom                                       - 1

Fresh Coriander                                         - a handful

Others :

Basmathi rice                                            - 2 cup

Button Mushroom                                      - 100gm

Carrot                                                        - 1

Fresh Peas                                                - 1/4 cup

French Beans                                            - 8 to 10

Big onion                                                   - 2  

Tomato                                                      - 2 

Fresh Coriander leaves                             - a handful

Fresh Mint leaves                                      - a handful

Curd                                                          - 1 tbsp

lemon                                                         - 1/2

Oil                                                              - As required

Ghee                                                          - 2 tsp

Water                                                         - 4 cups

Salt                                                             - as required

Masala Powders

Turmeric powder                                       - a pinch

Chilli Powder                                             - 2 tsp

Cumin Powder                                           - 1 tsp

Coriander Powder                                      - 1 tsp

Whole Garam Masala

Cloves                                                        - 1

Star Aniseeds                                             - 1

Cloves                                                        - 1

Green cardamom                                       - 1

Procedure:

1.  Wash the rice , empty all the water and keep it aside
2. Saute in oil and grind everything mentioned under 'To Grind'.
3. Chop Big Onion lengthwise. Chop Mushroom, carrot and French Beans into little bigger pieces..
4. Cook fresh peas as well. 
5. Chop tomato finely.
6. Heat oil + ghee in a cooker
7. Add rice to it. saute for some time. You can see rice getting dry. That is the perfect time to switch off the flame. This is done to prevent the rice getting sticky.
8. Take out the rice 
9. Add more oil + ghee and add everything listed in 'whole garam masala'.
10. Then add onions
11. Once onions become translucent add chopped vegetables and peas.
12. After some time add tomatoes.
13. Add the masala and all the powders under 'Masala Powders'  including salt.
14. Add rice, curd and 4 cups of water.
15.  Add coriander leaves and mint leaves. mix it well and keep the cooker for 1 whistle.
16. Add lemon juice atlast after opening the briyani.  Be careful while mixing up briyani. Make it a perfect round when you are mixing up the briyani otherwise you might end up breaking the rice.
17. Adjust the spice, according to your taste. You Can also use Seeraga Samba Rice (Briyani Rice) for this recipe.
18. Enjoy your briyani with raita, 

Mushroom Soya-Chunks Briyani

Mushroom Soya-Chunks Briyani

When ever we have vegetarian friends visiting our home for lunch, always my first choice would be Mushroom Briyani. I tried out this Briyani, adding Soya-Chunks and Peas.. It was awesome, rich and fulfilling.

That Rich and Yummy Briyani  Recipe follows..

To Grind: For Masala

Chopped Ginger                                        - 2 tsp

Chopped Garlic                                         - 2 tsp

Green Chillies                                            - 2

Cinnamon                                                  - 1

Cloves                                                        - 1

Star Aniseeds                                             - 1

Cloves                                                        - 1

Green cardamom                                       - 1

Fresh Coriander                                         - a handful

Others :

Basmathi rice                                            - 2 cup

Button Mushroom                                      - 200gm

Soya Chunks                                             - 10

Fresh Peas                                               - 1/4 cup

Big onion  (cut lengthwise)                        - 2  

Tomato                                                      - 2 

Fresh Coriander leaves                             - a handful

Fresh Mint leaves                                      - a handful

Curd                                                          - 1 tbsp

lemon                                                         - 1/2

Oil                                                              - As required

Ghee                                                          - 2 tsp

Water                                                         - 4 cups

Salt                                                             - as required

Masala Powders

Turmeric powder                                       - a pinch

Chilli Powder                                             - 2 tsp

Cumin Powder                                           - 1 tsp

Coriander Powder                                      - 1 tsp

Whole Garam Masala

Cloves                                                        - 1

Star Aniseeds                                             - 1

Cloves                                                        - 1

Green cardamom                                       - 1

Procedure:

1.  Wash the rice , empty all the water and keep it aside
2. Grind all things mentioned under 'To Grind'.
3. Chop Big Onion lengthwise. Chop Mushroom into little bigger pieces. 
4. Soak Soya chunks, in hot water for 10 minutes. After that squeeze out excess water. This is done to soften the chunks. If the soya chunks are bigger chop into two. If its small, use as such.Cook soya Chunks for a whistle.
5. Cook fresh peas as well. 
6. Chop tomato finely.
7. Heat oil + ghee in a cooker
8. Add rice to it. saute for some time. You can see rice getting dry. That is the perfect time to switch off the flame. This is done to prevent the rice getting sticky.
9. Take out the rice 
10. Add more oil + ghee and add everything listed in 'whole garam masala'.
11. Then add onions
12. Once onions become translucent add chopped Mushroom.
13. When the mushroom is cooked 3/4 th, add Cooked Soya-Chunks and Peas.
14. After some time add tomatoes.
15. Add the masala and all the powders under 'Masala Powders'  including salt.
16. Add rice, curd and 4 cups of water.
17.  Add coriander leaves and mint leaves. mix it well and keep the cooker for 1 whistle.
18. Add lemon juice atlast after opening the briyani.  Be careful while mixing up briyani. Make it a perfect round when you are mixing up the briyani otherwise you might end up breaking the rice.
19. Adjust the spice, according to your taste. You Can also use Seeraga Samba Rice (Briyani Rice) for this recipe.
20. Enjoy your briyani with raita, 

Mughalai Vegetable Briyani (With Step-Wise Pictures)

Mughalai Vegetable Briyani

There is a popular saying about Briyani.. "If there is such a thing as food of god, it is undoubtedly Briyani'.. Its true, right?? I love to try various types of Briyani... This Mughal Briyani  taste is very different from that of our usual one pot briyani.. Here rice  and  the gravy are cooked separatley..  Then both are cooked together in low heat (Dum).. I made use of oven for it..

Its a very rich n aromatic briyani perfect for a heavy weekend lunch.. Then for what are you waiting for?? here is the recipe!!

Ingredients: (Recipe For 4)

For Rice:

Basmati Rice          - 2 cups

Lemon Juice           - 1 tbsp

Oil                          - 1 tsp

Water                     - 6 cups

Salt                         - As required

Vegetables To Boil:

Carrot                   - 2 (medium size)

French Beans       - 8-10

Peas                      - 1/4 cup

Cauliflower          - 1/4 cup

To Grind(1):

Coconut                - 1 tbsp

Cashew Nuts        - 4-6

Poppy Seeds         - 1/2 tbsp

To Grind(2):

Tomato                 - 2

Others:

Oil                                   - 2 tbsp

Ghee                                - 1 tbsp

Whole Garam Masala     - Everything 2

Big onion                        - 2

Ginger-Garlic Paste        - 1 tbsp

Yoghurt                           - 1/2 cup

Salt                                  - As needed

Chilli Powder                  - 1.5 tbsp

Cumin powder                - 2 tsp

Coriander Powder           - 2 tsp

Garam Masala Powder   - 2 tsp
Coriander Leaves           - 2 handful
Mint Leaves                    - 2 handful

Procedure:

• Boil 6 cups of water in  a sauce pan. When the water boils, add washed Basmathi rice. When the water boils again, reduce the flame and switch it off in another 8 minutes. By this way, rice would have cooked only 3/4 th.. When you take out the rice it should be mashable with hands but it should be little chewy when you eat.. Drain the excess water and let the rice cool..

• Boil all the vegetables with less water. Grind both under ' To Grind' separately. Grate big onions.
• Wash and chop coriander and mint leaves.
• Heat oil +Ghee in a pan. Add whole Garam Masala to it. After a minute, add grated onions.. Once it gets browned, add Ginger - Garlic paste.. Add tomato puree after a minute.
• When the raw flavor of tomato goes off, add in coconut paste. 
• Saute it for about a minute and then add all boiled vegetables..
• After some time, add yogurt and all powders.
• Add half cup of water and simmer the gravy.. Switch it off when the gravy gets thickened.

• Take a baking pan. Grease it. Place half of the rice. Then Gravy.. and throw coriander, some coriander and mint leaves.
• And then add rest of the rice, gravy and again Coriander, mint leaves.
• Cover the pan. I used baking sheet for it.

• Pre heat the oven to 180 degree Celsius. Bake it for 15 minutes. Let briyani sit in the switched off oven for 10 more minutes.

• If you wish fry onions, cashews and add it to the Briyani. Mix everything and serve it hot with Raita..
• If you don't have oven, simply heat a dosai pan. Place rice,gravy,coriander leaves in layers in a Pan and place it over the dosai pan.. By this, Dum briyani can be done on stove top.