Vegetable Biryani/Veg Biryani - The Hyderabadi Way



Happiness is Homemade Biryani :) !! A plate full of this hot, aromatic colorful biryani is a feast to the eyes, and it's yummy for the tummy :). I've seen people who could eat biryani every day. I should say am one among them :p. My family is a biryani lover!! We make biryani's on special occasions, whether it's treating friends or a family feast. Most of the time I cook Chicken Biryani and Mutton Biryani. It's toothsome. If you're a non-vegetarian, you should definitely give it a try! Here, in the preparation of the veg biryani one could use a choice of veggies, peas, cauliflower, mushrooms, corn, etc. I made the biryani with whatever veggies I had on the time.  Feel free to adjust the seasonings according to your tastebuds.





To Make This Recipe, You'll Need : 


Basmati  Rice
500 Grams
Choice of mixed veggies
400 Grams
Green Cardamom/ Elaichi  Powder
1 Teaspoon + extra for layering
Biryani Masala Powder
2 Teaspoons
Garam  Masala Powder /G.Masala
½ Teaspoon + extra for layering
Turmeric  Powder
¼ Teaspoon
Red Chilli Powder
2 Teaspoons
Salt
2 Teaspoons (or) To Taste
Mint / Pudina Leaves
½ Bunch
Cilantro/ Coriander Leaves
½ Bunch
Dried Fenugreek Leaves/ Kasuri  Methi
1 to 2 Tablespoon
Ginger – Garlic Paste
1 ½ Tablespoon
Lemon/ Lime Juice
Juice of 2 medium sized
Clarified Butter/ Ghee
1 Tablespoon
Fried Onions
2 medium-sized onions, sliced and deep-fried in oil
Yogurt/ Curd
1 Cup
Oil
6 Tablespoons
Green Cardamom/ Elaichi
3 Nos
Bay Leaves
2 Nos
Cloves
4 to 5 Nos
Cinnamon Stick
1 No













Method : 
Begin by soaking the cleaned and washed rice in the water. Next, add about 3 tablespoons of oil to the biryani pot (or) handi, when the oil goes hot, add elaichi/ green cardamom, cinnamon, bay leaves, and cloves. Saute them in the oil until they get swollen, next add the veggies, followed by the dry masala powders (Elachi powder, garam masala powder, biryani masala powder, turmeric powder, red chili powder, and salt.) Also add the ginger- garlic paste, mint/ pudina leaves, and cilantro/coriander leaves, and cook the veggies until done.


To the cooked veggie mixture add the yogurt/curd, fried onions, dried fenugreek leaves/kasuri methi, about 2 teaspoons of lime/lemon juice, mix well and let it sit aside for a while. 



Taste this veggie mixture, add if any seasonings required.

Now, in a large pot add water, followed by green cardamom/ elachi, cloves and cinnamon, 1 teaspoon of lime/lemon juice, and salt(water should taste very salty, like seawater). You could add shahi jeera or your choice of spices here at this point. Let the water come to a rolling boil, to this add the soaked basmati rice, cook until the rice is 80 percent done.


Strain the rice immediately, layer the strained rice over the veggie mixture, sprinkle fried onions,garam masala, elaichi powder, and pour the lemon juice around.  Next, add another layer of rice and repeat the same process. After completing the layers, add 3-4 tablespoons of oil(which was used to fry the onions), if you have saffron add the soaked saffron. Cover the lid and cook on high flame for 3 minutes, next switch to sim and cook for further 10 minutes. (If your biryani pot's bottom is not heavy, place a tawa beneath it). After 10 minutes, your Veg Biryani - Hyderabadi way is ready to relish!


Enjoy! 




How did I make Dried Fenugreek Leaves/ Kasuri methi powder?
Even though the leaves are dried, these leaves don't easily turn into powder when sandwiched between our palms. The easy way is to dry roast the leaves(until it's aroma comes), rub them between your palms. You could see the powder now! 

Notes : 
1. One could add cashew nuts/kaju, almonds, and raisins
2. One could add coriander and mint in the layerings as well
3. In each layer 1 teaspoon of elaichi and garam masala was added. Mine were 2 layers which makes a total of 2 teaspoons of each.



Thank You For Visiting Blessy's Kitchen :) 







Chocolate Popcorn


"Anything is good if it's made of Chocolate"
                                                     - Jo Brand.
So true! These salted Popcorns dipped in the Chocolate is sapid. When there is no time and you need quick chocolaty stuff for the party, this is the recipe!! All you need to do is stock up your pantry with the dried corn kernels(if you want to make homemade popcorn) and dark chocolate for this easy peasy yummy treat. Check out the homemade Popcorn here . You could also drizzle over some caramel too. Salty-Chocolaty-Bittery. Oh, Yummm!  


To Make This Recipe, You'll Need : 

Salted Popped Corn
As required
Melted  Dark Chocolate
As required
Sprinkles (Optional)
As required

                               


Method : 

To the Popped Corn add the melted chocolate (the popcorn should get coated well), give a gentle mix. Now, spread the Chocolate coated Popcorn on the foiled tray(or) plate. Add the sprinkles and freeze them for about 10 minutes. 


After, 10 minutes, remove and serve. It's painless, Is'nt it?? I shared this with the kids and they loved it. Do give it a try. Also, try adding the caramel and enjoy with your pals. 

Enjoy :)




In case if you're looking for more quick recipes: check out my Palakova / Milk Burfi / Quick Palakova recipe. This is a quick version, ready under 10 minutes in the microwave.


Thank You For Visiting Blessy's  Kitchen :)

Popcorn


Have you ever tried popping the corn on the stove? It's pretty easy with 3 just ingredients, no fancy equipment and yes, it can be done in under 10 minutes. It's cost-effective too. You could flavor your Popcorn with Desi masala to International flavorings. But, today I made Chocolate Popcorn using these Popped corn.



To Make This Recipe, You'll Need : 


Dried Corn Kernels
½ Cup/ 110 Grams
Oil (or) Butter
3 Tablespoons
Salt
1 Teaspoon






Method : 

Heat the oil in a large pot on high heat, add the kernels, saute well so that the oil coats the kernels well. Now, place a lid on the pot. After about 1 minute you will start hearing the popping sound. Give a good shake to the pot to prevent the popcorn from burning. Once the Popping has slowed down, switch off the flame, season with salt, and Serve! 



Enjoy!

      Notes: Double the recipe for 4 persons.

                                           
               Thank You For Visiting Blessy's Kitchen :)

Gongura Chicken/ Ambada Chicken/Ambadi Chicken/ Sorrel Leaves Chicken/ Kenaf Leaves Chicken


When you hear the word "Gongura", it's essentially a Telugu Cuisine. People love eating Gongura in many forms. Chutneys, dals, pickles, and non-veg varieties. It is widely consumed all over Andhra Pradesh and Telangana. Gongura is even more popular these days at restaurants and food joints. I personally love Gongura because of its sour taste. All my relatives from Rayalseema love Gongura. Although we cook Chicken curry and Biryani, this Gongura Chicken is a must during the Festive times in our families. One could replace the chicken with mutton and prawns. Vegetarians can skip the meat and have the Saag alone. Some people cook Gongura Chicken only with the Gongura Leaves. I made my Gongura Chicken by adding other leaves as well. Gongura comes in two varieties. Green stemmed and the red-stemmed. Red stemmed Gongura is sourer than the green stemmed Gongura, Today, I have used the red ones. I have added the spices accordingly to the sourness of the Gongura leaves. You might need to adjust the seasonings accordingly.







To Make This Recipe, You'll Need : 


Chicken
300 Grams (Cut into small pieces)
Gongura leaves/Ambadi
250 Grams (3 large bunches from the greens  vendor)
Spinach/ Palak Leaves
150 Grams (3 bunches)
Fenugreek/Methi Leaves
30 Grams (1 small bunch)
Mint Leaves/Pudina Leaves
10 Grams (1 small bunch (or) Half of the big bunch)
Cilantro/Coriander Leaves
1 Bunch
Green Brinjal
4 Nos
Onion
2 Nos
Ginger- Garlic Paste
2 Tablespoons
Green Chilli Paste
1 ½ Tablespoon
Red Chilli Powder
1 Tablespoon (I used Masala chili powder)
Salt
To Taste (For the Leaves and the chicken)
Turmeric Powder
¼ th Teaspoon
Oil
2 Tablespoons















Method : 

Soak all the greens in the water for about 10 minutes. Clean the leaves by rubbing them in your palms and putting them in the colander. Do not drain the water like how we do it for the rice grains. For the greens, lift them from the water and place them in the Colander. This way, any heavy particles, that is any kind of mud that has settled in the bottom will not get into your greens again.


Now, to a pressure cooker add the chopped green brinjal, the greens, green chili paste, and the salt.
Pressure cook for 3 whistles. (I didn't add water as the greens themselves release some!)


After cooking the greens, whip the greens (now also called saag) with the dal masher, and transfer them into another container. To the same cooker, add the oil, followed by the chopped onions, ginger - garlic paste. Saute until the rawness disappears. Now, add the chicken, red chili powder, turmeric, salt, and saag. (we are adding the saag again so that the chicken gets the flavor from the Gongura Leaves) If you cook the chicken and the leaves directly, all the greens don't get cooked properly.
Now, cover the lid of the cooker and pressure cook for further 3 whistles again. After the pressure settles down, open the lid, check the taste, add or adjust the seasonings if needed.



Serve with the Spiced rice/ Color rice/ Bagara rice (or) Tomato bath. My family enjoys this with the biryanis also. Also, check my biryani recipes :

1. Chicken Biryani (Kacchi Biryani Style)
2. Mutton Biryani (Kacchi Biryani Style)
3. Vegetable Biryani


Enjoy!


                                                       



For you to remember, to make the Gongura Chicken: To the whole weight of the Gongura Leaves, Spinach should be half of the Gongura's weight, rest Fenugreek(methi) and Mint (pudina) should be lesser than Spinach because it will bring out the bitter taste. For coriander no restrictions. 

Comment below, what you think about this recipe. Share this recipe with your family and friends. Make sure you follow by email to never miss a post. Do try it out and let me know! 

Thank You For Visiting Blessy's Kitchen :)