30 Minute Biryani?
Like everybody else, N and I love to eat this delicious, aromatic rice dish, made at home or at a restaurant. Though I make variations like Paneer Kofta Biryani and Nargisi Biryani, since I make them in a clay pot, it takes me time to put each and every layer if I am making it for a party. Most of the times, I take the responsibility of bringing a main dish to a potluck dinner and I look for dishes that taste good but takes little time to make.
This Cooker Biryani is one such recipe I came across at Srikar’s Kitchen and the method was so easy that off I went to the kitchen to try this biryani. Believe it or not, it takes only about 30 mins or so to put this dish together, so even if you are looking for a change in your Sunday Lunch, this could be it!
Rice- 1.25 cups (I used ordinary ponni rice, did not use basmati)
Ginger- 1″ piece
Garlic -1″ piece
Potato,Carrot,Peas,Beans,Cauliflower- all together 1 cup
Green chilies- 2
Red chili powder- 3/4 tsp
Biryani masala- 3/4 tsp (or use garam masala powder)
Turmeric powder- 1/4 tsp
Salt 1 tsp(approx)
Water- 3 to 3.5 cups
Ghee- 1 tbsp
Canola oil- 1 tbsp
Fennel Seeds- 1 tsp
Clove and Cardamom- 2 each
Bay Leaf- 1
Coriander leaves- to garnish
Lemon juice- 1 tsp
You can make this biryani directly in a cooker, or you can stir fry in a pan and then cook it like normal rice in the rice vessel of the cooker.
Soak rice in water for 10-15 minutes. Since this was a trial, I wanted to make it with plain rice, you can use basmati rice like we normally do for biryani’s.
In the mean time, finely chop the onions.
Blend tomatoes, ginger and garlic into a thick paste. No need to blanch the tomatoes.
Chop all other veggies into desired shape. Slit the green chilies in to two lengthwise.
Heat ghee and oil together in the frying pan, add fennel seeds,bay leaf, cardamom and clove, saute for a minute, then add the sliced onions, salt and fry really well till onions are golden brown in color.
Now add the tomato paste,green chilies and stir fry for 2-3 minutes.
Add the red chili powder, turmeric powder, biryani masala and stir fry well. Add the chopped veggies and coat the tomato-masala powder well on to them.
Keep stir frying for 5 minutes so that veggies will get cooked. But at any point, do not add water to these veggies.
Now drain the water from the rice, add it to the tava and fry the rice for 2 minutes. The trick is to stir fry the veggies well before adding the rice so that they all cook evenly. Transfer the contents to a cooker pan, add 3.5 cups of water and cook for 2 whistles in the cooker.
Garnish with cilantro and lemon juice and serve hot with any raitha! You can also add fried paneer or nuts to the biryani.
This delicious plate of Biryani goes to BB#6 Pot Luck hosted by Nupur.
This 30 minute Biryani is also my entry for Priya’s CWS-Cooking with Fennel Seeds event.
the attachments to this post: