13.7.06
Vermicilli Biriyani:
We can try 4 types/version of this 'Vermicilli Biriyani'.......just by altering the very first step.
Ingredients:
Meal maker/soya chunks 1 bowl full (version-1)
Chopped Vegetables(carrots,beans,potato,peas...)(version-2)
Chicken-boneless 1/4 kilo (version-3)
Mutton keema/minced meat-1/4 kilo (version-4)
Roasted vermicilli - 1 cup
Onion 1 chopped
Tomato 2-3 chopped
Mint/Pudina leaves 1 cup full
Ginger - garlic paste 2-3 spoons
Green chillies 6 slitted
Lime juice from 1 fruit
Clove 3
Cinnamon sticks 2
Cardamom 3
Star anise 1
Bay leaves 3
Salt
Chili powder 1 spoon
Marathi mokku 2-3
Ghee/butter/refined oil 1 cup
Method: ( Choose any one of the 'step 1' alone at one time)
1. Soak soya chunks in warm water for 1 hour....or better boil soya chunks with little salt added to it. Boil for minimum 6-8 minutes. Then squeeze off the water held in a colander.
1. Chop vegetables and set aside.(carrot, beans, cauliflower, potato, peas, soya beans.....etc)
1. Wash and clean chicken....squeeze excess water from it.....set aside.
1. Wash and clean mutton keema....squeeze excess water from it ....set aside.
2. In a pressure cooker add oil/ghee and wait till its smoky hot.
3. Add the spices clove, cinnamon, cardamom, marathi mokku, star anise, bay leaves and fry for a while.
4. Later add green chilies and onion....fry till onion is translucent and lost its raw smell.
5. Now add ginger - garlic paste to the above and fry till it looses its raw smell.
6. Add tomato plus mint leaves and fry till it looses its water content and oil shows up on top.
7. Now add chilly powder, lime juice and soyachunks/vegetables/chicken/mutton keema. Add enough water with salt now. Let it get cooked(each item needs it own time to get cooked.....use water accordingly....wait till the meat is done)
8. Then add vermicilli at this point......add enough water and salt. Cover and cook. Measure the water according the quantity of vermicilli you use.
9. Once it is done....add few spoons of ghee and cook over high heat, without lid for a while. Let it come to non-greesy appearance.
10. Serve them hot with onion or cucumber raita.
We can try 4 types/version of this 'Vermicilli Biriyani'.......just by altering the very first step.
Ingredients:
Meal maker/soya chunks 1 bowl full (version-1)
Chopped Vegetables(carrots,beans,potato,peas...)(version-2)
Chicken-boneless 1/4 kilo (version-3)
Mutton keema/minced meat-1/4 kilo (version-4)
Roasted vermicilli - 1 cup
Onion 1 chopped
Tomato 2-3 chopped
Mint/Pudina leaves 1 cup full
Ginger - garlic paste 2-3 spoons
Green chillies 6 slitted
Lime juice from 1 fruit
Clove 3
Cinnamon sticks 2
Cardamom 3
Star anise 1
Bay leaves 3
Salt
Chili powder 1 spoon
Marathi mokku 2-3
Ghee/butter/refined oil 1 cup
Method: ( Choose any one of the 'step 1' alone at one time)
1. Soak soya chunks in warm water for 1 hour....or better boil soya chunks with little salt added to it. Boil for minimum 6-8 minutes. Then squeeze off the water held in a colander.
1. Chop vegetables and set aside.(carrot, beans, cauliflower, potato, peas, soya beans.....etc)
1. Wash and clean chicken....squeeze excess water from it.....set aside.
1. Wash and clean mutton keema....squeeze excess water from it ....set aside.
2. In a pressure cooker add oil/ghee and wait till its smoky hot.
3. Add the spices clove, cinnamon, cardamom, marathi mokku, star anise, bay leaves and fry for a while.
4. Later add green chilies and onion....fry till onion is translucent and lost its raw smell.
5. Now add ginger - garlic paste to the above and fry till it looses its raw smell.
6. Add tomato plus mint leaves and fry till it looses its water content and oil shows up on top.
7. Now add chilly powder, lime juice and soyachunks/vegetables/chicken/mutton keema. Add enough water with salt now. Let it get cooked(each item needs it own time to get cooked.....use water accordingly....wait till the meat is done)
8. Then add vermicilli at this point......add enough water and salt. Cover and cook. Measure the water according the quantity of vermicilli you use.
9. Once it is done....add few spoons of ghee and cook over high heat, without lid for a while. Let it come to non-greesy appearance.
10. Serve them hot with onion or cucumber raita.
Labels: Carrot
# posted by Malar Gandhi : Thursday, July 13, 2006
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