Layered Rice with Vegetables
By: Bergamot
Website: http://cookingescapadesanddelights.blogspot.com/
Rating
Rating: 5 / 5 stars - 1 vote(s).
Category: Vegetarian
Dish type: Main Dish
Key ingredients: basmati rice, onions, chillies, garam masala, cauliflower, beans,tomatoes
Time: Less than 1 hour
Procedure:
Step 1 : Preparing the crispy fried onions. I consider this as the most difficult part. Once you do this, the rest can be done with ease. I could not click photos while preparing the fried onions. Will update them later if possible. Crispy Fried Onion or birista as we call it is also available in speciality stores here. You can prepare this 1-2 days ahead if required. 2 large onions
Oil for frying
Slice the onions thin with a slicer and separate them. In a large wok add enough oil that would sufficient to deep fry the onions. When the oil is sufficiently hot, reduce the flame and add the onions slowly. Increase the flame and stir the onions occasionally until they turn white and begin to float on top. Now you need to pay devoted attention to the onions. Keep stirring them around until they start turning a very light brown. Remove from flame and keep stirring them till they have turn slightly dark. Drain the onions in a colander and spread them on a plate to allow it to cool. Once it is cool, crush it and keep it in an airtight box. The fried onions will stay fresh for a week.
Tip : You can prepare the fried onions with lesser oil i.e. sauté them in a frying pan until brown and crisp. Drain on a kitchen towel.
Step 2 : Prepare the vegetable gravy. The vegetable gravy is inspired by the Hyderabadi white biryani which is considered to be a delicately flavoured biryani.
Green chutney
1 cup coriander leaves
1 cup mint leaves
1-2 green chillies
2-3 flakes garlic
1” ginger
3/4 tsp coriander powder
¼ tsp cumin powder
¼ tsp garam masala (optional)
¼ tsp turmeric
10-15 small cauliflower florets
½ cup French beans cut into 2” pieces
½ cup carrot cut into 2” pieces
2-3 medium potatoes cut into 4” long pieces
½ green capsicum cut into 4 pieces (optional)
1 cup thick curds
A handful of fried onions
Place the wok in which you fried the onion back on flame. Add some oil to fry the vegetables in batches. First fry the potatoes till they turn a nice brown in color on all sides. Remove and keep aside. Next fry the cauliflower until brown spots appear on it. Remove and keep it with the potatoes. Add the remaining vegetables and fry for 1-2 minutes. Add to the cauliflower and potatoes. Keep aside.
Now prepare the gravy. Retain about 2-3 tbsp oil in the wok. Add the green chutney plus the dry spices and turn on the flame. Stir it around for 2-3 minutes till the oil separates. If it threatens to stick or burn add a tsp of water. Add the vegetables and mix them to coat with the green chutney. Add a handful of fried onions and curds. Increase the flame and cook till the gravy is nearly dry and vegetables are almost done. Turn off the flame and keep aside.
Step 3 : Parboil the rice
1 glass rice
5- 6 glasses of water
Salt to taste
10 peppercorns
2-3 cloves
2 1’’ cinnamon sticks
¼ tsp caraway seeds
1 bay leaf
In a large deep bottomed vessel, add the water and whole spices and heat till the water starts boiling. The spices added to the water release a flavor into the water and it lends a nice aroma and taste to the rice.
Add the washed rice. Allow it to cook on a high flame till it is almost done. Drain the rice in a colander and throw away the rice starch.
Step 4 : Assemble the garnish mentioned below and keep it handy. This can be done while the rice is being assembled.
1 cup chopped coriander
1 cup chopped mint leaves
1 cup chopped tomatoes
½ cup fried onions
Step 5 : Assemble the biryani. Now we have the rice, gravy and garnish with us to assemble the biryani.
Put a layer of rice on bottom of the deep bottomed vessel. Sprinkle the coriander, mint, tomatoes and fried onions
Now pour the vegetable gravy on top of the rice and spread evenly. Ensure that the potatoes and veggies are spread out so that you do not end up serving just one type of vegetable.
Garnish the vegetable layer too with coriander, mint, tomatoes & fried onions
Top it with the remaining rice. Sprinkle some of 2 tbsp oil used for frying onions on the rice. This will ensure that the rice does not turn out dry.
Step 6: Placing the biryani on dum
Cover the vessel with silver foil so that the steam does not escape. Close it with a heavy lid and place it on dum. For dum cooking, I used a old iron skillet/ tava. I place the tava on a high fire and allow it to heat. Place the covered vessel on this tava. The biryani ready for dum cooking. Keep the flame on high for about 10 mins, then reduce the flame and allow to cook for 15 mins. When you open the vessel and lift the silver foil, steam should escape bring a waft of fragrant spices. Mmmm, the biryani is ready to be served. You can also bake in a preheated oven at 200 C for 20 minutes if it is not possible to put in on dum.
Step 7 : Prepare the yoghurt and onion salad or raita
While the biryani is on dum, you can prepare the raita which goes very well with it. You can use the remaining chopped coriander, mint and tomatoes.
Just to ensure that you get the proportions right here are the ingredients
1 ½ cup thinly sliced onions
¾ cup chopped tomatoes
½ cup chopped cucumber
2 tbsp chopped coriander
1 tbsp chopped mint
1 green chill chopped into two pieces and sliced from the middle
A large pinch of sugar
Salt to taste
¾ cup thick yoghurt
Mix all of them together and let it stand for 5-10 minutes. Serve with biryani.
