Showing posts with label Biryani. Show all posts
Showing posts with label Biryani. Show all posts
Sunday, 15 June 2014
Karnataka style Vegetable Bath
This is how my mom makes the Authentic Karnataka style Vegetable Bath, which is cooked with spicy coconut paste and combined with mixed vegetables. The addition of vegetables to the bath makes it a complete nutritious meal which can be had as a filling breakfast, lunch or even dinner.. Basmati rice is not a good match for this spicy masala, which has it's own aroma so for this recipe I am using Sonamasuri Rice.
Ingredients for Authentic Karnataka style Vegetable Bath
3 cup Sonamasuri rice
6 cups water
3 tbsp olive oil
2 tbsp ghee
2 bay leaves
2 nos cinnamon stick
4 nos cloves
3 green Cardamoms
1/2 cup each Carrot, Capsicum, Potatoes
1/4 cup frozen piece
1 cup thick buttermilk / 1/2 cup curd
Salt as per taste
2 tbsp lemon juice
Masala to Grind
1/2 coconut chopped
1 no small Onion
1 no Tomato
5 to 6 Green chillies
2 inch Ginger
4 to 5 Garlic cloves
1 inch cinnamon stick
4 nos cloves
2 green Cardamoms
1/4 cup Coriander leaves
To prepare Authentic Karnataka style Vegetable Bath
1. Soak the rice for 30 min, drain the water and keep it aside.
2. Take a pan add a tbsp oil and roast the masala to grind items except Coriander leaves. Switch off the stove and bring it to room temperature. Make a coarse paste using mixi and keep it aside.
3. In a pressure cooker put 2 tbsp of oil and ghee, add bay leaves, cinnamon sticks, cloves, cardamoms then add onions and fry until onion turns dark golden brown colour. Add sliced veggies and Sambar powder and sauté for10 min then add ground masala, buttermilk/curd and sauté till raw smell leaves.
4. Add rice and fry for 5 min then add water, salt, lemon juice and mix well. Close the lid and pressure cook for 2 to 3 vishal.
5. Authentic Karnataka style Vegetable Bath is ready to serve. Decorate with Coriander leaves and serve it with Raita and Salan.
Tips / Notes:
- Coconut masala can be prepared early and keep in the fridge for at least 2 days to fasten the cooking process.
- U can add any vegetables as per your preferences.
- U can adjust the water quantity as per rice condition.
- U can use socked piece instead of frozen piece.
- U can add boiled Soya chunks to this recipe to enhance its mortician values.
Health Benefits :
1. Most vegetables are naturally low in fat and calories. None have cholesterol. (Sauces or seasonings may add fat, calories, or cholesterol.)
2. Vegetables are important sources of many nutrients, including potassium, dietary fiber, folate (folic acid), vitamin A, and vitamin C.
For more health Benefits and nutrition values information about veggies click choosemyplate
So try this recipe and write back to us…We love to hear from you.
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Sunday, 4 May 2014
HYDERABADI CHIKEN DUM BIRYANI
Hyderabadi Dum Biryani is an Chicken pieces and Basmati rice / sonamasuri Rice that is cooked on some spices in dum over slow heat. There are many different types and versions of regional biryani recipes. And Hyderabadi Dum Biryani is one of the most popular of all. An amazingly flavorfull biryani recipe for all my friends....
Ingredients For Hyderabadi CHIKEN DUM Biryani :
Basmati rice / Sonamasuri Rice - 3cup
Bay leaf - 3 nos
Cardamom - 2 nos
Cinnamon sticks - 2 nos
Cloves - 3 nos
Star anise - 1 no
Coriander, chopped - 3/4 bunch
Mint, chopped - 3/4 bunch
Golden fried onions - 4 big onions
Green chillies - 3 nos
Oil - ½ cup
To masala powder :
Cardamom - 1 no
Cinnamon sticks - 2 nos
Cloves - 3 nos
Star anise - 2 leaves
To marinate :
Chicken - 500 gms
Shahi chiken biryani Masala - 1 1/2 tbps
Coriander powder - 2 tbsp
Red chilli powder - 1 1/2 tbsp
Turmeric pwd - 1 tsp
Ginger garlic paste - 1 tbsp
Lime juice - 2 tbsp
Salt - to taste
Shahi jeera - 1 tsp
Yogurt/Curd - 1 cup
Mint, chopped - 1/4 bunch
Coriander leaves - 1/4 bunch
Oil - 2tbsp
To prepare Hyderabadi CHIKEN DUM Biryani :
1. Take a bowl, add chicken pieces and add the Shahi chiken biryani Masala, chilli powder, coriander powder, ginger garlic paste, green chillies, turmeric, salt, curd, chopped mint leaves, coriander leaves, lime juice, oil and mix well. Refrigerate the chicken mixture overnight.
2. Take Cardamom - 1 no, Cinnamon sticks - 2 nos, Cloves - 3 nos, Star anise - 2 leaves and make powder.
3. Heat water in a vessel and let it come to a boil, add oil, salt, shahi jeera, bay leaf and Basmati rice / Sonamasuri Rice (soak the rice in water for 1/2 hour). Cook the rice till 70% done.
4. Mean wile in a kadayi put oil and cook the marinated chicken with masala powder and cook till 70% done.
5. In the biryani handi add layer of cooked chicken, Sprinkle fried onions, mint leaves, coriander leaves, and then layer with rice (drain off the water). On the top again Sprinkle fried onions, mint leaves, coriander leaves add dissolved saffron strands soaked in milk (optional), ghee (optional), and cover the handi with a lid and seal with a sticky dough.
6. Then place the biryani handi on medium flame and leave it to cook on dum for 10 min.
7. Open the seal of the lid. Never mix the biryani, first check the rice on the top and bottom and then serve.
Tips / Notes:
1. On stove place a non-stick Dosa pan with evenly spreded salt under the biryani handi to avoid bottom burn.
2. To actually relish a heavenly Hyderabad CHIKEN DUM Biryani, have it with Cucumber Raita and Hyderabadi Mirchi ka salan.
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