It was a hot sunny day, but as it was nearing nightfall.. Rain gods blessed Chennai with a heavy shower of rains and I got completely drenched in those blessings. When I reached home, dad wanted to have something hot and spicy that was best suited for the weather. Having attended a Briyani Workshop where I happened to get hands on experience of making Briyani, I ventured into the kitchen to make this lovely tasty Briyani. I was amazed by my confidence and the taste of this dish. Dad loved it to the core.
I made raitha for the side. I have been reading about this Vegetable Briyani in many blogs. The post I read in Veena 's Blog was very impressive, the whole platter that she had made. With raitha, salad and curd rice. I re creating that vegetable Briyani for Day 3 of this blogging marathon session
Basmati rice - 3 cups ( washed and soaked for 15 mins )
Veggies - beans , carrot , green peas , cauliflower - 3 cups
Onion - 2 cups
Coriander and Mint Leaves - 1 cup
Tomato - 2 cups
Red Chili powder - 2 tbsp
Salt - to taste
Ghee - 2 tbsp
Oil - 2 tbsp
Spices - clove, bay leaf, cinnamon, cardamom.
In a presure pan heat some ghee and oil together
Add the spices and saute for a minute's time
Add the onions and coriander mint leaves. Saute well till a wonderful aroma comes out.
I love this flavor of coriander, mint and onion.
Follow it by the cut veggies and spice powders
Saute for 5 minutes
Measure 4 1/2 cups of water (Basmati rice 1 cup = 1 1/2 water )
Add water and the soaked basmati rice to the veggie mixture
Adjust salt and pressure cook for two whistles in high and one whistle in low flame
Remove from heat and wait till the pressure releases
Take the vessel from the cooker and fluff the rice up
Serve hot with onion raitha and potato chips or Appalam