Saturday, 1 November 2014

Veg Biryani and mix veg Raita





Hey Readers!

We have a guest post today by a very talented Archana Bhargava; an Arts Graduate from  Home Science College Jabalpur. Her cooking journey started at a very young age, she was 6 when she made her First Chapati :) and then helping her seniors in school during Home Science Practicals. Archana is surely a bundle of talent.

Here's her take on Mouthwatering Veg Biryani with Mix Veg Raita!

Ingredients:
For rice: 
  • 2 cups basmati rice 
  • 1 tsp oil 
  • Salt to taste 
  • 4 cloves 
  • 3 green cardamom 
  • 8 black peppercorns 
  • Water as required 
Method:
  • Wash rice and soak for half an hour. 
  • In a heavy base pan heat oil then add all the spices, salt and cook until cooked 80%, keep aside cooked.

For Barista (fried onions): 
  • 8 medium size onions 
  • Oil for deep frying 
Method: 
  • Peel onions and slice finely in equal thickness. 
  • Spread the sliced onions on a piece of cloth for drying for two hours. 
  • Heat oil on high and put sliced onions for frying in small batches, put the flame on low and let them fry till brown and crispy.

For vegetables:
  • 12 baby potatoes 
  • 1 medium sized cauliflower florets 
  • 1 carrot 
  • 12 beans 
  • 1cup peas 

Method: 
  • Peel potatoes and deep fry them on low flame till completely cooked. 
  • Fry cauliflower florets. 

  • Cut carrot beans into stripes and boil them with peas and strain.


Other ingredients: 
  • 4 big tomatoes puree 
  • 1 tbsp garlic paste 
  • 1 tbsp green chilly ginger paste 
  • 1 tsp red chilly powder 
  • 2 tsp coriander powder 
  • 1/2 tsp turmeric powder 
  • 1/2 tsp garam masala 
  • 1/2 tsp green cardamom powder 
  • 12 cashews fried 
  • 1/2 cup mint leaves 
  • 1 tsp butter 
  • 2 tbsp Ghee or oil 
  • 1tsp cumin seeds 
  • 4 cloves 
  • 8 black peppercorns 
  • 1 cinnamon stick 
  • 3 black cardamom 
  • 10-15 strands saffron 
  • 1 cup milk 
Method for cooking vegetables:
Heat oil in a pan, add whole spices, let them splutter, add garlic paste cook till it changes colour, add green chilly ginger paste, saute for a minute, then add dry spices and tomato paste, saute till oil separates. Then add one and half cup fried onions and all vegetables with salt as required.


For assembling:
  • Take a microwave proof bowl, grease with butter. 
  • Put one layer of vegetables, then rice, sprinkle pinch of  garam masala, mint leaves, fried onions. 
  • Repeat the layering process, top it with fried cashews, little butter, saffron soaked in warm milk (this will maintain moisture and also enhances taste). 

  • Now cover the bowl with cling wrap and micro for 6-7min. 

It is ready to serve. 

For raita: 
  • 1 cucumber finely chopped 
  • 1 tomato finely chopped 
  • 1 onion finely chopped 
  • 1 boiled potato finely chopped 
  • Few mint leaves 
  • Salt to taste 
  • 1tsp cumin powder 
  • 1tsp red chilly powder 
  • 1tbsp roasted crushed peanuts 
  • 1tsp sugar 
  • 2 cups curd 
  • Pinch of black salt 
Method:

  • Mix curd with salt, black salt, red chilly powder, cumin powder. 
  • Add rest of the ingredients and mix well . 
  • Ready to serve.