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The tarkari biryani marshals all resources

Everyone who loves to cook dreams of making the perfect biryani. This could just be the thing if you are one.

The tarkari or vegetable biryani may demand your time, but your patience will be rewarded as you break open the handi's seal and scoop out the biryani. It makes an amateur feel like a professional.

Tarkari biryani

Ingredients

For biryani rice

Basmati rice: 400 gm

Whole green cardamom: 5

Bay leaves: 5

Salt to taste

Refined oil: 100 ml

Kewra water: 5 ml

For biryani jhol

Desi ghee: 200 gm

Sliced onions: 200 gm

Green cardamom: 5

Bay leaves: 5

Shahi jeera: 2 gm

Carrots (sliced in diamond shape): 100 gm

Cauliflower florets: 100 gm

Green peas: 100 gm

Yellow chilli powder: 5 gm

Jeera powder: 8 gm

Red chilli powder: 20 gm

Curd: 150 gm

Mint leaves: 5 gm

Green chillies, slit: 10

Jawetri elaichi powder: 5 gm

Kewra water: 5 ml

Saffron water: 5 ml

Salt to taste

For burani raita

Curd: 240 gm

Black salt: 2 gm

Salt: To taste

Fried garlic: 10 gm

Black pepper powder: 2 gm

Roasted jeera powder: 2 gm

Method: Wash rice and soak in a handi for 30 minutes. Drain, replenish with fresh water, add half the masala, and salt and bring to boil. Cook till the rice is 90 per cent done. Drain.

Biryani jhol

Heat ghee in a handi, add garam masala and shahi jeera and sauté over medium heat until the jeera begins to crackle.

Add onions and sauté until golden brown. Add vegetables, spices, salt, green chillies, ginger garlic paste and sauté. Mix in a portion of plain yoghurt and stir.

Add water (about 150 ml), bring to a boil, and simmer till the vegetables are cooked.

Then, add jawetri, elaichi powder, kewra water and saffron.

In the handi with cooked vegetables, spread half the rice over the vegetables. Sprinkle the remaining saffron and mint, and spread the remaining rice. Sprinkle rosewater (optional) place a moist cloth on top, cover with a lid and seal with dough.

Put the sealed handi on dum in the pre-heated oven for 15-20 minutes. Break the seal, serve.

Burani raita

Add curd in a bowl and whisk well.

Add the ingredients and mix. Garnish with finely-chopped coriander and jeera powder.

RAKESH SETHI

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