Green Vegetable Briyani is a healthy dish packed with green herbs and vegetables. It is one pot dish and delicious. I love this dish because we get all the nutrients of the vegetables and the herbs in one go! And there are no unnecessary store bought masalas used. Its all natural spices and herbs which I used to flavor the dish.
Serves : 4
Approximate Total Cost : $8.00
Approximate Cost per person : $2.00
Ingredients
White Basmati Rice - 2 cups (Soaked for 15 mins in water)
Ghee or Butter- 2 tablespoons
Canola Oil - 1 tablespoon
Salt - to taste
Whole Spices
Bay Leaf - 1
Cloves - 3
Cardamom - 2
Cinnamon Stick - 1 (Optional - I didn't use it as I feel it gives an overpowering flavor)
Cumin - 1/2 teaspoon
Mustard Seeds - 1/2 teaspoon
Fenugreek seeds - 1/4 teaspoon (You can omit the last 3 ingredients if you dont have it, but I used it)
Vegetables
Carrots - 3 (chopped into thin circles)
Green Beans - 15 (chopped)
Green Peas - 1/2 cup
Spring Onions - 4 (chopped)
Capsicum - 1 (chopped)
Soya Chunks - a handful
Paneer - a handful of chopped small cubes
Onion - 1 (chopped)
Tomato - 1 (chopped)
You can use any vegetables you like including cauliflower, potato, red peppers etc. I just used whatever I had in my fridge.
Green Masala Paste
Mint leaves - a handful (Separate the leaves from the stem and discard the stem)
Cilantro - 1.5 bunches (Use the stems. I cut the stems only 1 inch from the bottom and discard the 1 inch bottom part and use the rest)
Green Chilli or Jalapeno - 3
Garlic - 3 cloves
Ginger - a medium sized piece (peeled and rough chopped)
Water - 1/4 cup
Method
1.To make the Green Masala Paste:
Add all the ingredients mentioned for the Green Masala Paste in a blender and blend it well to form a smooth paste. Keep it aside.
2. To cook the Soya chunks:
Boil water in a pan. Once the water is boiled switch of the flame and add the soya chunks into it and close it with a lid. Leave it to rest for 20 minutes. Now the soya chunks will be cooked. Then drain and rinse the chunks with cold water. I rinse it couple of times so that there is no smell of the soya. Keep the rinsed soya chunks aside.
3. In a hot pot, add the ghee(butter) and oil. Then add all the Whole Spices a saute for few seconds.
4. Then add the onion and a pinch of salt and saute for 5 minutes in medium flame. Adding salt will help the onions to cook faster. Then add the tomatoes and saute for another 5 minutes.
5. Add the carrots and beans and cook for 5 minutes. Then add the green bell pepper, frozen peas and spring onions and cook for 3 minutes.
6. Add the Green Masala Paste and cook in high for 3 minutes until it starts to bubble.
7. Now reduce the flame to simmer around 3. I use an electric stove.
8. Drain the water from the soaked basmati rice and add the rice into the hot pot and mix well along with the vegetables and the green paste. Add 3.5 cups of water.(If you feel there is already more water from the green paste then reduce the amount of water by 1/4 cup.) Now add the soya chunks and paneer.
9. Now salt the mixture. When you taste the watery mixture it should taste as though it has little extra salt, so that when it is cooked the rice will have been salted well.
10. Now cover the pot with the lid.
11. Let the closed Pot simmer for about 15 to 20 minutes until all the water is evaporated and rice is fully cooked.I prefer this method as it is quick and easy.You can also cook it in a rice cooker.
12. Serve hot with Cucumber Raita.
Serves : 4
Approximate Total Cost : $8.00
Approximate Cost per person : $2.00
Ingredients
White Basmati Rice - 2 cups (Soaked for 15 mins in water)
Ghee or Butter- 2 tablespoons
Canola Oil - 1 tablespoon
Salt - to taste
Whole Spices
Bay Leaf - 1
Cloves - 3
Cardamom - 2
Cinnamon Stick - 1 (Optional - I didn't use it as I feel it gives an overpowering flavor)
Cumin - 1/2 teaspoon
Mustard Seeds - 1/2 teaspoon
Fenugreek seeds - 1/4 teaspoon (You can omit the last 3 ingredients if you dont have it, but I used it)
Vegetables
Carrots - 3 (chopped into thin circles)
Green Beans - 15 (chopped)
Green Peas - 1/2 cup
Spring Onions - 4 (chopped)
Capsicum - 1 (chopped)
Soya Chunks - a handful
Paneer - a handful of chopped small cubes
Onion - 1 (chopped)
Tomato - 1 (chopped)
You can use any vegetables you like including cauliflower, potato, red peppers etc. I just used whatever I had in my fridge.
Green Masala Paste
Mint leaves - a handful (Separate the leaves from the stem and discard the stem)
Cilantro - 1.5 bunches (Use the stems. I cut the stems only 1 inch from the bottom and discard the 1 inch bottom part and use the rest)
Green Chilli or Jalapeno - 3
Garlic - 3 cloves
Ginger - a medium sized piece (peeled and rough chopped)
Water - 1/4 cup
Method
1.To make the Green Masala Paste:
Add all the ingredients mentioned for the Green Masala Paste in a blender and blend it well to form a smooth paste. Keep it aside.
2. To cook the Soya chunks:
Boil water in a pan. Once the water is boiled switch of the flame and add the soya chunks into it and close it with a lid. Leave it to rest for 20 minutes. Now the soya chunks will be cooked. Then drain and rinse the chunks with cold water. I rinse it couple of times so that there is no smell of the soya. Keep the rinsed soya chunks aside.
3. In a hot pot, add the ghee(butter) and oil. Then add all the Whole Spices a saute for few seconds.
4. Then add the onion and a pinch of salt and saute for 5 minutes in medium flame. Adding salt will help the onions to cook faster. Then add the tomatoes and saute for another 5 minutes.
5. Add the carrots and beans and cook for 5 minutes. Then add the green bell pepper, frozen peas and spring onions and cook for 3 minutes.
6. Add the Green Masala Paste and cook in high for 3 minutes until it starts to bubble.
7. Now reduce the flame to simmer around 3. I use an electric stove.
8. Drain the water from the soaked basmati rice and add the rice into the hot pot and mix well along with the vegetables and the green paste. Add 3.5 cups of water.(If you feel there is already more water from the green paste then reduce the amount of water by 1/4 cup.) Now add the soya chunks and paneer.
9. Now salt the mixture. When you taste the watery mixture it should taste as though it has little extra salt, so that when it is cooked the rice will have been salted well.
10. Now cover the pot with the lid.
11. Let the closed Pot simmer for about 15 to 20 minutes until all the water is evaporated and rice is fully cooked.I prefer this method as it is quick and easy.You can also cook it in a rice cooker.
12. Serve hot with Cucumber Raita.
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