JAIN BIRYANI.
Being a foodie jain none of my family members like to miss their favourite biryani in these holy days. So to satisfy their tickling taste buds i made this jain biryani and what luck it has turned out yummylious. you wont be able to tell the difference. And guess what my husband said that this biryani was TAKKA TAK. The ultimate compliment that any wife could get for her hard work.
Hope you enjoy this aromatic recipe as much as i did.
ingredients:
2cups 3/4 cooked and cooled in an open platter for 4 hours. ( cook the rice with salt, 2 bay leaf, 2 starnise, 2 big black cardamom)
for the gravy:
100gms 1/2" long strips of carrot
100gms french beans cut slanting
50 gms peas
200gms big florets of cauliflower
200gms small cubes of cottage cheese
8 large tomatoes puree
1tsp ginger paste
1cup ghee
1tbsp cumin seeds
4 big black cardamom
2 bay leaf
6-8 starnise
2tbsp mughalia garam masala
2tsp red chilly powder
salt to taste
3tsp dry coriander powder
1/2 tsp turmeric powder
pinch hing
4 tbsp buttermilk
2tbsp gram flour
2tbsp chopped coriander
1/2 tsp red food colour and yellow food colour
method:
1. cook rice and cool it well.
2. fry the cottage cheese cubes till golden brown.
3. in a mixing bowl mix cauliflower florets, gram flour, salt, 1/2 tsp each of red chilly powder, coriander powder, turmeric, hing and buttermilk.
4. the gram flour should make a thin coat on the florets.
5. fry these florets in oil till golden brown.
6. in a large heavy bottom vessel heat ghee add cumin seed wait till they crackle add all other whole spices.
7. add the beans, carrots, peas and stir fry them for 7-8 minutes.
8. add all dry powdered spices and stir for 3-4 minutes.
9.add the tomato puree and ginger paste cook further for 10 minutes.
10. add the fried cauliflower and 1/2 cup water ( use this firstly water to clean the mixing bowl in which you had made the cauliflower mixture. doing this will collect all the gram flour that is still on the vessel and help thicken the gravy.)
11. now cook the gravy on medium flame till the ghee separates and the carrots are cooked.
12. add in the cottage cheese and remove from flame.let it cool down.
13. now in a heavy bottom vessel (kadai) put 2/3 cooked rice.
14. put a layer of the gravy. and finally cover the gravy with the rest of the rice.
15. mix the red food colour in 1tbsp water and make swirls on the rice bed.
16. mix the yellow colour in 1 tbsp water and make swirls on the rice bed.
17. in a small vessel heat 2 tbsp ghee and add 1 tbsp caraway seeds and pour all over the rice bed. cover the vessel well so that no steam comes out.
18. now heat a griddle and place the big vessel on it and cook on high flame for 10 minutes and then on low flame for 30 minutes.
19. open and check if the rice is cooked and full of aroma. if not then cook for 10 minutes more.
20. remove from flame and serve with mixed vegetable raita.
Being a foodie jain none of my family members like to miss their favourite biryani in these holy days. So to satisfy their tickling taste buds i made this jain biryani and what luck it has turned out yummylious. you wont be able to tell the difference. And guess what my husband said that this biryani was TAKKA TAK. The ultimate compliment that any wife could get for her hard work.
Hope you enjoy this aromatic recipe as much as i did.
ingredients:
2cups 3/4 cooked and cooled in an open platter for 4 hours. ( cook the rice with salt, 2 bay leaf, 2 starnise, 2 big black cardamom)
for the gravy:
100gms 1/2" long strips of carrot
100gms french beans cut slanting
50 gms peas
200gms big florets of cauliflower
200gms small cubes of cottage cheese
8 large tomatoes puree
1tsp ginger paste
1cup ghee
1tbsp cumin seeds
4 big black cardamom
2 bay leaf
6-8 starnise
2tbsp mughalia garam masala
2tsp red chilly powder
salt to taste
3tsp dry coriander powder
1/2 tsp turmeric powder
pinch hing
4 tbsp buttermilk
2tbsp gram flour
2tbsp chopped coriander
1/2 tsp red food colour and yellow food colour
method:
1. cook rice and cool it well.
2. fry the cottage cheese cubes till golden brown.
3. in a mixing bowl mix cauliflower florets, gram flour, salt, 1/2 tsp each of red chilly powder, coriander powder, turmeric, hing and buttermilk.
4. the gram flour should make a thin coat on the florets.
5. fry these florets in oil till golden brown.
6. in a large heavy bottom vessel heat ghee add cumin seed wait till they crackle add all other whole spices.
7. add the beans, carrots, peas and stir fry them for 7-8 minutes.
8. add all dry powdered spices and stir for 3-4 minutes.
9.add the tomato puree and ginger paste cook further for 10 minutes.
10. add the fried cauliflower and 1/2 cup water ( use this firstly water to clean the mixing bowl in which you had made the cauliflower mixture. doing this will collect all the gram flour that is still on the vessel and help thicken the gravy.)
11. now cook the gravy on medium flame till the ghee separates and the carrots are cooked.
12. add in the cottage cheese and remove from flame.let it cool down.
13. now in a heavy bottom vessel (kadai) put 2/3 cooked rice.
14. put a layer of the gravy. and finally cover the gravy with the rest of the rice.
15. mix the red food colour in 1tbsp water and make swirls on the rice bed.
16. mix the yellow colour in 1 tbsp water and make swirls on the rice bed.
17. in a small vessel heat 2 tbsp ghee and add 1 tbsp caraway seeds and pour all over the rice bed. cover the vessel well so that no steam comes out.
18. now heat a griddle and place the big vessel on it and cook on high flame for 10 minutes and then on low flame for 30 minutes.
19. open and check if the rice is cooked and full of aroma. if not then cook for 10 minutes more.
20. remove from flame and serve with mixed vegetable raita.
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