Vegetable Briyani ( காய்கறி பிரியாணி )

Vegetable Briyani ( காய்கறி பிரியாணி )

Ingredients:

( 4 Servings )
South Indian Fragrant Rice  -  1 1/2 cups ( soak for 15 to 20 min )

Seeraga Samba Rice- சீரகசம்பா அரிசி

diced  vegetables : Carrot, french beans, potato, cauliflower, turnip, kohlrabi ( நூல்கோல்)   - 1/4 cup each

pearl bean, green peas  -  handful each

Red & Green capsicum  - 1/4 each

Small onions  - 8

Tomatoes  - 3

Garlic  -  6 cloves

Ginger  -  1"

Turmeric powder  - 1 tbsp

Olive oil  -  3tbsp

Ghee  -  2tbsp

For Seasoning:
Bay leaves ( பிரிஞ்சி இலை ) -  2
Star anise   -  2
Cinnamon sticks ( பட்டை)  - 3
Cardamom  - 3 pods
Parmotrema perlatum  - 2 or 3
( கடல் பாசி )
Cloves  - ( கிராம்பு ) - 4
To grind :
Dry red chilli  - 2
Coriander seeds  - 2 tsp
Cinnamon stick  -  1
Fennel seeds  -  1/2 tsp
Fresh coriander leaves  -  a handful
Fry the above ingredients separately one by one  in a pan , cool and grind to a paste in a mixie.

For Garnishing:
Bread pieces  - 10 ( cut into cubes )
Cashew nuts  -  8
Coriander leaves

Steps:

Deep fry the diced bread in oil, drain excess oil. Keep aside.

In a pan, heat 1 tbsp ghee and fry the cashew nuts. Keep aside. In the same pan add 1tbsp olive oil. Fry finely chopped ginger, garlic followed by onions and capsicum. Lastly cauliflower and green peas.Saute for a minute, keep aside.

In a pressure cooker, add 3 tbsp of olive oil. Add the ingredients under seasoning and saute. As you smell the fragrance of whole spices, add pearl bean, potato, turnip and kohlrabi. Stir. 

Add the french beans, carrots, tomatoes and mix well. Add the spicy paste, turmeric powder and salt to taste. Add the washed rice and 3 cups of water.
When the water is boiling, finally add in the stir fried onion, garlic, cauliflower etc.
Close the pressure cooker. Cook for 2 whistles and switch off the flame.

Open the cooker, fluff the briyani after adding the fried bread pieces and cashew nuts.
Garnish with fresh coriander leaves.

Serve the flavorful delicious Briyani with onion-yogurt salad, pappad.

My Notes:
Briyani is an all time favourite for all ages. Though the basic ingredients are the same - whole spices, vegetables or the meat if non-vegetarian briyani is cooked, the flavour varies with just a few twist and change in one or two ingredients.
Can reduce the tomato by half and substitute with curd for the tangy taste.
Curd and lime is used to marinate the ingredients in some methods.

I have used the South Indian fragrant rice, Seeraga samba ( சீரகசம்பா அரிசி ).

My Mother in law always use this for briyani and the basmati rice for pulav. This rice is smaller than the Basmati rice, flavour is different but both have low GI than the regular ponni rice.
My mother would never miss the pearl beans and the bread pieces for briyani. These 2 ingredients will always remind her preparation.
By adding the soft vegetables like cauliflower in the last step, it will be wholesome once cooked. If added together with potato and carrot, they will be over cooked.
Be on the spot judgemental with the amount of water. If u think the ingredients may need some more, add another 1/4 cup of water or as required.
Dum is a famous way of preparation.
Some may use hot coal to infuse the unique flavour in the briyani.
Parmotrema perlatum is commonly known as black stone flower or kalpasi. It is known to have  health benefits, though yet to be proven.

We had briyani as May day special with a dessert of " Thinnai arisi payasam".
Please click the link for its recipe.

Vegetable Briyani for Narayana Sevah. For our foreign workers at dormitories.