I, whenever enjoyed a good and delicious Biryani, felt that the vegetarians ought to have it as good also. Many a versatile kitchen did turn out this ensemble, but it was, in opinion, at best a Plough.
I, in my efforts to cook up a delightful fare, have finally evolved a recipe which shall be, I am confident, shall be acceptable to the most ardent gourmet critic.
This, simple to cook dish accompanied with a cool Raita (of any kind) and a ‘KACHUMBER’ salad will be a complete meal by itself for any dinner.
For serving FOUR you will require:
1. Long grain BASMATI OR SELA RICE- 02cups
Soaked for 15-20 minutes and slightly under boiled, &, tossed to separate the grains
2. Onion diced - 01 cup and Onion sliced. -1/2 cup, fry sliced onion till golden.
3. Potato small(size of lime) round peeled- 08
4. Paneer/Cottage Cheese 1” cubes – 16pcs.
Deep fried to golden brown.
5. Curd/Yogurt beaten – 1/2 cup
6. Fresh green Chili diced -04
7. Fresh Coriander leaves -04 tps
8. Ginger Garlic paste – 03 tps
9. Jeera/Cumin, Dry Coriander powder-02 tps each
10. Cloves – 06/08 pcs
11. Black Cardamom – 04/06 pcs
12. Green Cardamom – 06/08 pcs crushed to near powder.
13. Cinnamon Sticks – 04, 1” each
14. Bay leaves/TEJ Pata - 04
15. Red chili powder – 02 tps
16. Turmeric powder – 01 tps
17. Salt to taste
18. Cooking Oil – 75 ml (recommend use Desi ghee )
METHOD
1. Place the under cooked rice in a broad plate or thali and pour 02 spoons of the cooking Oil and mix the entire rice and ensure each grain is separated.
2. Take a deep vessel like a PATILA with a narrow opening. Place on medium flame and pour in the entire cooking oil. Let it heat for a minute.
3. Put in bay leaves, Jeera, Cloves, Black Cardamom, Cinnamon sticks and crushed green Cardamom. Fry for a minute.
4. Add Ginger Garlic paste, green chili and half of the fresh coriander leaves. Also, diced Onion. Sprinkle a little Salt & stir fry till Onion starts to look light golden.
5. Put in all the potato and stir fry till light golden color.
6. Mix in red chili powder & turmeric powder.
7. Pour in the curd. Stir fry the mixture till the curd is used up and the oil separates.
8. Adjust salt to taste.
9. Put in the fried Cheese, a few spoons of water & stir fry to mix in well for 01 minute.
10. Put in the remainder of the fresh coriander, mix and cover to cook for 02 minute on slow flame.
11. Remove from fire. Immediately remove to another plate all of the cooked mixture.
12. In the same vessel, put in half of the rice, spread the cooked mixture, cover with the rest of the rice. Spread the fried Onion slices and a couple of spoons of oil/desi ghee. Cover the vessel and place a heavy weight on the lid. Pressure cook for a few minutes on very low flame, preferably keeping a TAVA between the flame and the vessel.
Serve HOT with the suggested accompaniments.
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