Aaah! The joy of getting back to blogging cannot be explained! I don’t have a lot of stories to tell but when I sit to edit my pictures (most of them are long forgotten) I feel an inexplicable feeling of exhilaration! I know, the words sound big, but such is the feeling, whattodo!
This biryani enticed me when my friend Veda first mentioned it. I couldn’t wait to try it as I am always in search of a good biryani recipe, the rice lover that I am. To be honest, I tried this during Lent and was feeling a little guilty to post it then. Today is a perfect opportunity to do so! I hope this recipe pleases hard core vegetarians because I am sure that you have tasted all the gorgeous veg biryanis out there! But do give this simple, humble and homely recipe a try won’t you? Pretty please? 🙂
Palak Biryani
This simple yet delicious biryani with the flavour of palak and the goodness of mixed vegetables is so satisfying and filling.
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Ingredients
- 1 teaspoon cumin seeds
- 3-4 peppercorns
- 3-4 cardamoms
- 3-4 cloves
- 1 inch stick of cinnamon or cassia bark
- 1 bay leaf
- 2 medium sized onions finely chopped
- 2 cups basmati rice
- 6 cups water
- salt to taste
- ghee or oil for frying
Mixed Veggies:
- 1 cup carrot chopped into small pieces, approx 1 big carrot, peeled and chopped
- 1/2 cup frozen green peas
- 1/2 cup frozen corn kernels
- 1/2 cup capsicum (green bell pepper), cubed
- 7-8 broad beans, you may use snap peas or french beans
For the masala:
- 1 cup palak leaves and tender stalk, about 10-12 big leaves
- 1 medium sized onion
- 1 cup coriander leaves
- 1/4 cup mint leaves, optional
- 5-6 curry leaves, optional
- 3 green chillies (adjust to taste)
- 2 inch fresh ginger
- 5-6 fat cloves of garlic
Instructions
- Wash the basmati rice in 2-3 changes of water and soak in plenty of water for 20 mins.
- Grind all the ingredients mentioned under ‘For the masala’ using a little water.
- Keep all the mixed veggies ready. In a pan, bring 6 cups of water to a boil.
- In a large, wide based kadai/pan heat ghee or oil and toss in the cumin seeds. When they stop sizzling, add the cloves, peppercorns, cardamoms, bay leaf. Fry for a few seconds and then add the sliced onions and fry until they turn translucent. Add the cubed capsicum and fry for a bit.
- Now add the ground masala, garam masala, red chilli powder, turmeric powder and fry for half a minute. Add the chopped vegetables and fry for a couple of minutes.
- Completely drain off the soaked rice on a colander and add it to the vegetable mixture. Stir fry for a couple of minutes and then add the freshly boiling water to it.
- Add salt to taste and adjust seasoning. Let the mixture come to a rolling boil, then reduce the heat to a simmer, cover the mouth of the pan with aluminium foil and a well fitting lid and let it cook on sim for 5 minutes. After 5 minutes turn off the heat and set an alarm for 15 minutes. Do not open it in between, the rice will cook in its steam.
- After 15 mins, gently open one end of the pan and quickly fluff up the rice all over using a fork. Cover again and keep it for 1-2 minutes. This is just to help the flavours mix well.
- Serve hot with raitha of your choice.Notes:
Notes
- Normally for biryanis and pulaos we use a 1:2 (rice to water) ratio ie, for every 1 cup of rice, 2 cups of water (or stock) is required. Since we are using several vegetables that don’t release a lot of their own stock (like carrots, peas, corn, beans) we are using an extra cup of water per cup of rice.
- Instead of using plain water you may use vegetable stock (or stock cube added to water). If you are not a pure vegetarian you may even use chicken stock to enhance the taste – but make sure you don’t feed it to a pure vegetarian 🙂
Disclaimer
The nutritional values are only indicative.
Tried this recipe?Please leave a comment & rate the recipe below or share a photo on Instagram and tag me @ruchikrandhap
Sounds delish Shireen – will surely try it soon!