Potato Biriyani

This is one of the recipes that bring back memories of myself fighting with my sisters to scrape the pan clean. Even my finicky younger sister would polish it off. The name is Biriyani, but my mother used normal rice (parboiled rice) for making it. When Rasi at Vegetarian Food & me asked for a dish which we make especially for ourselves, I was a little taken aback. I realised that though I like what I cook, most of my cooking is geared towards my DH & DD's preferences. I couldn't think of a single thing which was special for me alone!!! While I was pondering over this and whether I have lost myself and other great thathvams (philosophies), along came Aruna manikandans Baby Potato Biriyani. Now I remembered my Mothers Potato Biriyani, which graced our lunch box very often as it was a family favourite and is something which can qualify for what I make specially for myself.

Here come my mom's Potato Biriyani, especially for me:

1 1/2 cups Rice (Any Indian Non glutinous Rice - Just adjust water accordingly)
1 1/2 cups - Cubed potatoes (around 1 " Cubes)
1 Onion - Sliced
2 tomatoes - chopped
1 green chilli - slit
1 tbsp - ginger garlic paste
1 tsp or less - chilli powder
1 tbsp - malli masala powder
salt to taste.
Oil/ Ghee or a mixture - as required.
Powder together the following:
3 cardomoms
1 " piece cinnamon
4 cloves
1 bay leaf
1/2 tsp jeera
1/2 tsp sonf
1/2 tsp Black pepper.

Wash and clean rice. Soak it till you process the other ingredients for this dish.
Heat oil in a pressure cooker or in a heavy bottomed pan. Add sliced onions, sautee till translucent. Add green chilli & ginger garlic paste. Add chilli powder, malli masala powder and the powdered masala and salt. fry till aromatic on low flame. add chopped tomatoes and sautee till mushy.
Now add the cubed potatoes, drained rice and enough water to cook rice (for parboiled rice the amount is three times the volume of rice, for raw rice 2 times and for jeerakasala rice 1.5 times). Check for salt at this stage. Close the lid and cook till done. Garnish with chopped corriander leaves.
Serve with a salad or pappad or potato chips.

I am sending this to Vegetarian Food & Me - I am the star ,  Any One Can Cook Series 45 and to Comfort Food

Vegetable Biriyani

Hmm Such a long time since I posted anything.  Time seems to fly. For pongal I had made vegetable biriyani, and now almost two months and I am getting down to posting this. Well, better late than never I say.

Ingredients:

1/2 a head of medium sized cauliflower
2 medium sized carrots
2 fist sized potatoes. (preferably not the floury type)
10 to 15 snap beans
1 capsicum
One handful fresh peas/ frozen also will do.

Process all the veggies to uniform sized pieces. Keep aside.

For masala:

2 Nos - Onions Finely sliced.
3 tomatoes - Chopped
3 green chillies - slit vertically
2 Tbsp Ginger garlic paste
1 Tbsp - Corriander Powder or malli masala powder
1 tsp Chilli Powder
1/2 tsp turmeric powder
1/2 tsp garam masala powder
1/2 tsp pepper jeera powder
1 inch Cinnamon stick
5 nos cloves
3 cardomom pods
2 bay leaves.
1 tbsp - ghee
2 tbsp - Oil.
1 tbsp - salt or to taste.
1/2 cup Butter milk or yoghurt.
One handful each - Chopped corriander & Chopped mint

Rice:

3 cups Long grain Indian Basmati Rice - wash gently, soak in water for 20 mins to 30 mins.

Procedure:

Heat a mixture of ghee & oil in a vessel large enough to hold the veggies + rice + Water + 2 inches head space. (around 15 cups water in this instance)
Keep heat at medium.
Add whole spices.
When they release their aroma, add chopped onions & green chillies. fry till golden.
Add ginger garlic paster. sautee till raw smell goes.
Add spice powders and salt.
Add tomatoes and stir till cooked to mush.
Add butter milk or curds, stir to combine and add chopped vegetables except Capsicum.
Let veggies cook. It may take 15 mins to 30 mins depending upon the size of the peices.
Add 4 cups boiling water. (the rest 2 cups needed will be from the veggies masala)
Add the capsicum pieces, herbs, Juice of half a lemon if the tomatoes are not sour enough. Check for salt and spice level. The masala with water should taste slightly saltier than your normal salt level.
Add soaked and drained rice. Bring to boil.
Lower heat to a sim. Close vessel with a tight fitting lid. Steam for ten mins. Check Rice for doneness. Cook for a few more mins if necessary.
Fluff rice when serving.



Note : I add capsicum when adding rice because otherwise the capsicum turns to mush. This way you can actually see the capsicum pieces. This will be espescially attractive if you use different coloured capsicums. If you wish to include beet root, cook beetroot seperately in salted water till three fourths done. drain and add only the pieces when adding rice. Otherwise you will get pink or orange coloured biriyani :-)