Vegetable Biriyani is the vegetarian counterpart of the more popular Biriyani, which generally refers to the variety with meat. Back home, during family functions like marriages, baby showers etc we don’t normally serve meat in the menu. But to mark the grandeur of the function we serve vegetable Biriyani as one the dishes.
Vegetable Biriyani is popular in my home state, Tamilnadu. Honestly, I have not seen it in any other part of India. I would say it is a healthy dish since you add vegetables (English vegetables like carrot, beans, potatoes, peas etc) in abundance. You can also add fried bread pieces and that tastes good too.
The recipe for Vegetable Biriyani that I have given below does not have coconut milk as one of the ingredients and it tastes just as good as the one with coconut milk added. I have slightly modified Mom’s recipe and have presented it here. Try this tasty and rich Vegetable Biriyani in your home and let me know your experience:)
Freshly ground ginger garlic paste - 1 ¼ tbsp (I used organic garlic from trader’s joe)
Big ripe tomatoes - 1 ¼ nos
Cauliflower, medium sized potato (cut and soaked in turmeric water) - ½ + ½
Green chilli, long, slits - 9 nos
Chopped mint and coriander leaves - ½ cup
Salt - 1 ¾ spoon
Sakthi biriyani powder - ½ tsp
Coriander powder – 1 ¼ tsp
Homemade sambar powder - ½ spoon
Aachi red chilli powder - ¾ tsp
Garam masala powder - a generous pinch
Water, used to soak rice - 3 cups
Basmati rice - 2 cups
Chopped mint and cilantro - 1 tbsp
Sakthi biriyani powder - a pinch
Ghee - a tsp
Wash and soak basmati rice in water for 45 minutes. Drain and save the water.
Chop the vegetables and soak it in turmeric water.
Cut and chop onions, tomatoes, mint and cilantro.
Heat a pressure cooker with ghee and oil. Add biriyani powder and bay leaf.
Increase the flame to medium and add onions. Sauté until they turn translucent. add ginger garlic paste and sauté until raw smell disappears. Add tomatoes and cook for a couple of minutes. When they turn mushy add in the vegetables. Stir for a minute and add in green chillies, chopped mint and cilantro. Stir well for a couple of minutes and add all the masala powders. Mix well and add water. check for salt and bring it to boil. Add the soaked rice and allow them to boil. When the water is ¾ th observed and when you see the rice on top, garnish with mint, cilantro, sakthi biriyani powder and ghee especially on the sides. Cover the lid and dum cook in low flame for 10 minutes.
After 10 minutes open the lid and check if the rice and vegetables are well cooked and all the water is observed.
Serve hot with any raitha of your choice. Enjoy!!!
1.Always use freshly ground ginger garlic paste to reach a good taste. 2.You can substitute olive oil with vegetable oil. 3.I tried using organic garlic for this recipe. You could use the regular one.
Prawn is a very tasty seafood with high calorie content. But who cares as long as you have it once in a while and work out to compensate :). For those who love spicy food, I bet this is a recipe that you will love. For a long time I was curious to know the difference between a prawn and a shrimp. But apparently there is no real difference between them except for the fact that the name shrimp is widely used in America and prawn in rest of the world! So the dish I have presented here can be called as spicy prawn masala or spicy shrimp masala, depending on how you want it to be called 🙂
Spicy prawn/Shrimp gravy is a personal favorite of my HB. It is one of the easiest dishes to make and can be made quickly as well since prawn gets cooked very soon. But care should be taken so as to not overcook and make the prawns rubbery. Spicy prawn gravy involves two main steps – marination of the prawn and making the gravy. Once the gravy is made, all you have to do is mix the marinated prawns and cook for like 5 minutes.
Spicy prawn gravy can be had with dosa, rice, chapati etc. It tastes good with most non vegetarian main course dishes. Try this easy dish in your kitchen and let me know how it went 🙂
Cilantro, finely chopped – 1 to 2 tbsp (for garnishing)
Wash and clean the prawns and marinate with the above given ingredients. cover and leave them for at least 30 minutes.
Heat a kadai with oil and temper with cinnamon, cloves, cardamom and fennel seeds. When they start to sizzle, add in chopped onion. Sauté until the onions turn golden brown.
Add ginger garlic paste and cook until the raw smell disappears.
Now add in chopped green chillies and tomatoes. Cook until the tomatoes are mushy and well cooked. It takes around 3 to 4 minutes.
Now reduce the flame and add in all the spice powders (coriander, turmeric, red chilli, biriyani masala) mentioned above along with required amount of salt. Stir well and cook until the raw smell disappears. (Be careful not to burn the masalas. It tastes bitter when burnt).
Add half a cup of water to the masala and cook for another minute. You can skip this step if you want the gravy to be thick.
Finally add in the marinated prawns to the gravy. Mix well and cook for just 5 to 8 minutes. Switch off the flame when the prawns are well cooked and the gravy is thick. Garnish with chopped cilantro. Enjoy the spicy prawn masala with biriyani, chappathi, idli or dosa!