SEERAGA CHAMBA VEGETABLE BIRYANI

Briyani is a wholesome meal in itself. It is apt to suit for all family occasions,  There are varieties of biryani available to please every one of the family.  This is a well-cooked vegetarian Biriyani with an array of vegetables and an excellent subtlety in flavor.

This Veg Briyani is a self-sustaining dish that doesn't need any accompaniment apart from the onion curd raita/Pachadi to extra-soften the steamed Seeraga Samba rice and spices.

How to make this biryani and onion curd Pachadi?



Ingredients:

Seeraga Samba Rice  300g
Water 600 ml
Star Anise 1 pc
Bay leaves 3=3 pcs
Cinnamon 3 inches
Cloves 5 pcs
Cardamoms 4 pcs
Mace flower 1 pc
Turmeric Powder 1/2 tsp
Rock Salt 1 Tsp
Ginger 20 g
Garlic 20 g
Fresh Ghee 2 tbsps
Red chilly powder  Tsp
Groundnut Oil 2 tbsps
Green Chillies 2 pcs
Curry leaves 225 cs
Mint Greens one handful

Vegetables we need:

Carrot 150 gms
Cauliflower 200 gms
Lemon 1
Tomato one medium size
Green Peas 50 g
Potato 1 medium size
White Turnip 1 pc 150 g
German Turnip(Nool Khol) 1 pc 50 g
Push Beans 100g

Procedure:

Heat the pan with one tsp of ghee on medium heat. Roast the rice  for 5 seconds.
Set aside to cool down.
Peel off the carrot.
Peel off the Potato.
Chop them. Pluck the cauliflower florets and clean.
Peel off the turnips and chop them into cubes or chunks
Grate the garlic and ginger.
Soak the cooled rice with 600 ml water for 10 minutes.
Preparation over.

Now the cooking time:

Heat the cooker with  OIl.
Add cardamoms, Mace, Cinnamon sticks, Bay leaves 3 pcs and cloves.
Allow to fry and add ginger and garlic and green chillies.
Add turmeric and red chilly powder.
Saute for a second.
Add the veggies and turn over gently several times. on low heat.
Mint Greens and Curry leaves to be added.
Transfer the rice contents along with measured water.
Add salt.
Allow boiling for 2 seconds. Squeeze lemon juice. Level the surface.
Place three bay leaves over the surface.
Let pressure cook up to one whistle and simmer it for five minutes.

Meanwhile, Let us make curd Onion Pachadi.

Chop the Bellary onion one pc  finely
Fry them in one tsp oil until translucent.
Let them cool to room temperature.
Add to the curd.
Add salt and 1/2 tsp sugar to balance the sourness.
Mix to combine.
Onion Curd Pachadi is ready.

Open the cooker.
Add the remaining ghee and combine gently.

The  flavourful Biryani is ready to enjoy with Curd-Onion pachadi/Raita

Cooking Time 30 minutes.
Yield: 4 servings


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