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Vegetable Biriyani Popular

Category : Rice Specialities

Author : sneha

Date : 10/28/2005

Rating: Rating 4.0 ( 4.0 ) by 70 users

Basmati Rice - 2cups
Beans - 100gm
Carrot - 100gm
Turnip - 100gm
Green peas - 1/4cup
Onion - 250gm
Garlic - 2flakes
Ginger - 1/4" piece
Green chillies - 2nos
Cinnamon - 2"piece
Cloves - 4nos
Cardamom - 4nos
Andhra moggu
Bay leaves -1
Salt - 1/2tsp
Oil - 50gm
Ghee - 100gm
Chopped Cilantro leaves - 1/4cup
Chopped Mint leaves - 1/4cup
Cashew nuts - 20gms
Salt bread - 1/2 cup (optional)

Note: Andhra Moggu is a type of caper used in South India, the different names of Andhra Moggu are: Marati Mogga or Andhra Mogga, Karer, Shalmali, Semul, Marathi Moggu, Badi Laung, Andhra Moggu

1. Wash rice and drain. Slice beans, carrots and turnip into thin long pieces. Cook these vegetables with green peas and keep aside.

2. Slice 1/3 of the onions and keep aside. Grind the remaining onions, ginger, garlic and green chillies into a fine paste. Dry roast andhra moggu and coarsely grind it along with half quantity of cinnamon, clove and cardamom.

3. Heat oil and ghee in a vessel and roast bay leaves and the remaining cinnamon, clove and cardamom. (Reserve some ghee for frying cashew nuts and salt bread) Add sliced onion and sauté till golden brown. Add ground paste kept aside and fry.

4. When it's done, sauté well with ground cinnamon and add rice, fry for a while. Add salt to taste along with 4cups of water and mix well. Close the vessel and cook the rice on a low heat. When it is done add the cooked vegetables and boil for some time. Finally add chopped cilantro and mint leaves.

5. Cut the salt bread into fine pieces and deep fry in ghee or oil until they become crisp and brown. Fry cashew nuts in the same ghee.

6. Before serving the biriyani, garnish it with fried cashew nuts and salt bread.

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There are: (1) comments
Author: pinky
Email: XXXrejij87@gmail.comXXX
Date:  7/7/2011
what is dis andra moggu?
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