My interaction with Shweta started with my participation in the Saturday Snapshots. From then on, it has been a very cordial and warm relationship. I have always liked her frank comments for my photographs, whether positive or negative. She always would give ideas to improve on the overall blogging experience. I was very happy when she asked me for a guest post – especially when I love her pictures and I feel inferior as far as mine is concerned! I always feel that my pictures are very normal, especially knowing how lazy I am to improve on them. I know that if I put my heart in, I would be able to improve quite a bit but somehow my laziness and lack of time creeps in. So when she asked me for a guest post, I was determined to try to do the best I would be able to do!
Speaking about Shweta, you must hop onto her blog for some mouthwatering vegetarian treats. I bet you would feel thirsty if you have a look at all her summer special drinks. Last Thursday, as I was suppressing my craving to bake some brownies, the next days she posted this amazing looking One-Bowl Brownies that made me drool at put my cravings to rest! Not to mention the Walnut Brownies that is peeping in between my never-ending to-do list…
The first thing Shweta reminded me of while working on the guest post, was that it must be vegetarian! Actually, that was the first thing that had popped in my thought as well! At the moment, I had nothing in my mind apart from making some biriyani with loads of vegetables! In our household, like a typical non-vegetarian family, biriyani is never associated with vegetables or even eggs! I must say that this was a really flavorful biriyani, which received a very good feedback from the folks at home and was wiped off, much more than my expectation! To read more and the recipe, do hop on to Shweta’s space… 🙂
Malabar Vegetable Biriyani | Pachakari Biriyani
- 2 potatoes peeled and cubed
- 2 carrots peeled and chopped
- 2 cups chopped french beans
- 1 cup frozen green peas
- 1 tbsp ghee
- 2 cardamom
- 1 bay leaf
- 1 pc cinnamon
- 6-10 peppercorns
- 1 star anise
- 2 cloves
- 1 large onion sliced
- 4 green chillies slit
- 1 tbsp ginger garlic paste
- 2 meduim tomatoes chopped
- 1/2 tsp turmeric powder
- 1/2 tsp red chilli powder
- 1/2 tsp Kashmiri chilli powder
- 1/2 tsp fennel powder
- 3 tbsp yogurt
- Salt to taste
- 2 cups basmati rice
- A pinch of turmeric
- For dum:
- 3 tbsp ghee
- 2 small onions sliced
- 8-10 cashew nuts
- 10-15 raisins
- 3 tbsp chopped coriander leaves
- 3 tbsp chopped mint leaves
- 2 tsp garam masala
- 1 tsp pineapple essence optional
- 1 tbsp rosewater
- In a saucepan, boil lot of water. Add the potatoes, carrots and bean and boil till the vegetables
- are 50% done.
- Add the frozen green peas and cook further till they are cooked up to 80%, ie. When you bite in, there would be a slight rawness. Drain the vegetables and set aside.
- In a large saucepan, heat ghee. Fry the whole masalas for a couple of minutes.
- Add in the onion and green chillies and sauté till it becomes soft.
- Add the ginger-garlic paste and cook till the raw smell is gone. Add the tomatoes and cook till the tomatoes get totally mashed up.
- Add in the masala powders and sauté till it gets a nice dark color.
- Add in the cooked vegetables and yogurt and mix well till incorporated.
- Add in the salt and cook for a couple of minutes. Switch off.
- Meanwhile, wash the basmati rice several times till clean. Boil water in a large pan with a pinch of turmeric and salt.
- Add the rice and cook for around 10 minutes or till the rice is 80% cooked –when you bite a grain, there would be a little grainy taste. Immediately drain the rice and wash in cold water. Set aside.
- Let us do the dum ingredients. Heat ghee in a fry pan and fry the onions till crisp. Drain and set aside.
- Fry the cashew nuts and puff up the raisins. Drain and keep along with the fried onion.
- Heat a tawa for doing the dum.
- On top of the prepared vegetable masala, sprinkle in half of the fried items, along with half the coriander and mint leaves, as well as the garam masala. Put the rice on top of the masala. Sprinkle in the rest of the remaining dum ingredients.
- Drizzle the ghee used to fry the onion, along with the rose water and pineapple essence, if using. Cover the saucepan tightly and close the lid.
- Keep on dum for 15-20 minutes on medium-low flame. Switch off and leave undisturbed for another 15 minutes. Take off the foil cover and give in a nice mix with a spatula, ensuring that the rice doesn’t break and the vegetables are intact.
- Serve hot with some pickle, chammanthi and raita.