Vinniskitchen

Ambur Veg Briyani

Ingredients:
  • Jeerakasala Rice / Kaima Rice - 2 cups
  • Vegetables of your choice - 2 cups
  • Onion - 1 big
  • Tomato - 1 big
  • Kashmiri Red Chilly - 8 to 10 nos
  • Mint Leaves - 1/2 cup
  • Coriander Leaves - 1 cup
  • Ginger Paste - 1/2 to 1 tbsp
  • Garlic Paste - 1 tbsp
  • Curd - 1/4 cup
  • Lemon Juice - 2 tbsp
  • Ghee - 1 tbsp
  • Oil - 1 to 2 tbsp
  • Cloves - 5 nos
  • Cardamom - 5 nos
  • Cinnamon Stick - 3 2 inch
  • Fennel Seeds - 1 tsp
  • Salt as required
  • Water - 1 1/2 cups + 4 cups for boiling rice
Method:

  • Chop vegetables to cube and keep aside.
  • Wash rice well and soak for 20mins. Drain water and keep aside. Bring 4 cups water to boil on high flame. Add salt and a tbsp of lemon juice. When water vigorously boils, add drained rice and cook till only 50% cooked. Drain cooked rice to a colander and keep aside.

  • Soak required quantity of red chillies in warm water for 20minutes. Make a thick paste with little water and keep aside.
  • Heat ghee and oil in a thick bottom vessel on medium flame.
  • Add fennel seeds, cinnamon, cardamom and cloves. Saute for 30 seconds.
  • Add garlic paste and saute till raw smell of masalas fade.
  • Further add ginger paste and cook it till raw smell fades.  
  • Add sliced onions at this stage and fry till golden. 
  • Add red chilli paste and saute till raw smell fades followed by curd, tomato,mint leaves, coriander leaves and lemon juice. Give it a good mix.


  • Add the chopped vegetables and 1/2 cup water. Cook for 10minutes on medium-high flame till almost cooked and water is gone.
  • Add drained half-cooked rice and 1 cup water. Adjust salt.
  • Cover tightly with a foil wrap and a tight lid.

  • Reduce the flame to simmer (lowest) and cook for 20minutes.




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