Metro Plus
Bangalore
Chennai
Coimbatore
Delhi
Hyderabad
Kochi
Madurai
Thiruvananthapuram
Visakhapatnam
Vegetarians rejoice
|
Two veggie versions of the ubiquitous Hyderabadi dish
|
THE BIRYANI needs no introduction to the Hyderabadis. But it is the non-veg biryani which steals the show. Its vegetarian counterpart is often meted step-motherly treatment. Here are four vegetarian recipes (using the necessary ingredients) to cheer up those who feel left out. Go ahead and have a good time savouring them.
Panch ratani biryani
Ingredients:
Basmati rice - 200 gms
Carrots (diced) - 50 gms
French beans (diced) - 50 gms
Green peas - 50 gms
Baby potatoes - 50 gms
Baby corn (diced) - 50 gms
Cloves - 10
Cardamom - 8
Cinnamon sticks - 4
Salt - to taste
Red chilli powder - 10 gm
Juice of 2 lemons
Mint (chopped) - 30 gms
Fresh coriander (chopped) - 30 gms
Green chillies slit - 06 no
Curd - 200 gm
Ghee - 60 gms
Ginger-garlic paste - 30 gms
Method: Soak rice for 15-20 minutes. Heat water for rice. Boil vegetables. Drain and keep aside.
Now in a handi, heat ghee, sauté ginger-garlic paste. Add cloves, cardamoms, cinnamon sticks, slit green chillies, chopped mint, chopped coriander, red chilli powder, curd and salt. Cook for a while. Then add vegetables. Keep aside. Cook rice in hot water till half done. Take a lagan (a dish with a thick base). Layer rice and vegetables (with vegetables in the last layer too) in it. Add lemon juice. Put on dum (put a tawa on the gas and then put the lagan) for 15 minutes. Serve hot.
Kufti biryani
Ingredients:
Basmati rice - 200 gms
Khoya - 100 gms
Cardamom powder - 10 gms
White pepper powder - 10 gms
Cornflour - 20 gms
Oil - for frying kufti
Ghee - 30 ml
Cloves - 10
Cardamom - 6
Curd - 60 ml
Cream - 30 ml
Fresh coriander (chopped) - 30 gms
Mint (chopped) - 30 gms
Brown onions - 30 gms
Walnuts - 30 gms
Kewra water - 10 ml
Salt - to taste
Method: Soak rice in water. Heat water for rice. Take khoya, rub with cardamom powder, white pepper powder and cornflour. Make into small round koftas. Heat oil. Fry till golden in colour. Remove. Keep aside. Take a handi. Add ghee, put cloves, cardamom, curd, chopped fresh coriander, chopped mint, brown onions, salt, walnuts and cream. Cook. Keep aside. Cook rice in hot water till half done. Cook till half done. Take a lagan. Put the gravy, on top put half the kuftis. Add rice and repeat the layer. Put kewra water on top. Put it on dum for 15-20 minutes. Serve hot.
O.P. KHANTWAL
The writer is Executive Chef at ITC Kakatiya Sheraton Hotel and Towers
Printer friendly
page
Send this article to Friends by
E-Mail
Metro Plus
Bangalore
Chennai
Coimbatore
Delhi
Hyderabad
Kochi
Madurai
Thiruvananthapuram
Visakhapatnam
|
