Pages

Thursday, July 12, 2012

Soy Nugget And Vegetables Biryani

Print  Friendly and PDF
The minute I saw this at Valli's space, I knew I would be making it.. Soon.. So I did and did again. First thing that I loved about her Biyani was the color. It looked so vibrant. I used Kashmiri Chili powder to give my Biryani a similar color. How do you like it? How do you like it? The second thing was the big fat "Vat" that was used to make the biryani in such a large scale! Totally loved that gigantic "crater-sized" casserole! Man, the whole place must have smelled heavenly with all that fried spices. **Drool**. Last but not the least was the team effort that went into making this wonderful biryani. It must have been a memorable and fun excercise!

Anyways, scaling down the ingredients for a smaller crowd was a bit tedious especially when I am used to Imperial system and her recipe was per the Metric system! First time I tried, it was a bit nerve-wracking. If everything doesn't come together, Biryani will end up in a big disaster! Tricky business, that!! Second time I tried, I wrote it down. These 2 times there wasn't even a passing thought in my brain to use a bloody metric converter. My brain is a weird thing! Adoozy, if you ask me! Anywayz, I just went with the detailed pictures from her post as a guide and my so-called "cooking" experience. And both the times, it turned out Phenomenal! Sometimes, I just amaze myself!  He He.

Ingredients(For 6-8 Servings):
  • 3 Cups Aged Basmati Rice, cleaned and soaked in cold water 30 minutes prior to cooking
  • 1 to 1-1/2 Cups Nutrela Mini Soy Nuggets/Chunks, cooked as per packet directions
  • 1 Pack Pearl Onions (~24#s), peeled and finely chopped
  • 10-12#s String Beans, ends snipped and cut roughly cut
  • 2 Medium Carrots, peeled and diced
  • 3 Medium Yukon Gold Potatoes, diced with skin on
  • 1 Bunch Cilantro, cleaned and finely chopped
  • 1 Bunch Mint Leaves, leaves separated and stem discarded
  • 6 Large Garlic Cloves, peeled
  • 1" Ginger, peeled and roughly chopped
  • Whole Spices - 3 Bay Leaf, 1 Star Anise, 1" Cinnamon Stick, 5 Cloves, 2-3 Kapok Bud/Marati Moggu
  • 1/2 Cup Fresh or Frozen Green Peas
  • 1-1/2 Tbsp Kashmiri Red Chili Powder
  • 3/4 Tbsp Chili Powder or less/more
  • 1/4 Tsp Turmeric Powder
  • 1 Tsp Garam Masala
  • 1/3 Cup Olive Oil
  • 3 Tbsp + 1 Tsp Ghee/Clarified Butter
  • Salt as needed
  • 6 Cups Water (Usually 1 Rice: 2 Water Ratio works for me)
Procedure:
  • Cook the Soy Nuggets in plenty of hot water as per the package directions.
  • Drain it completely and squeeze out the excess moisture. While it is still warm marinate it in 1 Tsp of ginger-Garlic paste and little salt.
  • Peel the pearl onions and chop it finely.Cut the Beans, Carrot, Potato. Set aside.
  • Clean the Cilantro and finely chop it. Chop 3/4th of the Mint Leaves.
  • Grind the ginger, garlic and remaining (1/4) mint leaves to a coarse paste. Set aside.
  • In a thick, deep bottomed pan, add the Oil and Ghee. Fry the spices and add the chopped pearl onions. Saute until it is well and truly browned.
  • Add the coarsely ground ginger-garlic paste and fry for a couple of minutes. Throw in the chopped herbs saving some for garnish.
  • Add the chopped tomatoes and let it shrink and lose shape.
  • Add the marinated soy chunks, cut vegetables and give it a stir.
  • Add all the powders and salt soon after adding the vegetables. Add 1/2 Cup water and lid the pan. Let it cook for 5 minutes on low flame. 
  • Completely drain the rice and add it along with green peas.
  • Pour the water and stir gently without breaking the rice. Add more salt or spice at this stage.
  • Lid the pan and cook on medium flame for 15-18 minutes.
  • Switch off the stove and let the biryani "rest" atop the stove for 15 minutes. Garnish with chopped herbs and a tsp of ghee. Stir gently and serve with Raita.



A few other Rice delicacies:

Enjoy! 
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#18
Blog Widget by LinkWithin

19 comments:

  1. Whenever i make vegetable briyani,i couldnt stop myself adding soya nuggets, briyani with full of flavours..

    ReplyDelete
  2. Very flavorful biryani! I do remember reading VAlli's post when she posted it. Very good team effort.

    I loved all your biryani/ pulao recipes in this BM.

    ReplyDelete
  3. It does look amazing, and I wish I had it in front of me right now. Great job!

    ReplyDelete
  4. Yum! I enjoy biryani a lot and why not this veggie version.

    ReplyDelete
  5. Very colorful, pleasing to the eyes & am sure its very delicious

    http://shwetainthekitchen.blogspot.com/

    ReplyDelete
  6. I can imagan the flavor of this biriyani looks so inviting.

    ReplyDelete
  7. I am so glad you made it and enjoyed..I guess this is one of those frequent biryanis we get it done at office..:)..our chef makes it really droolworthy..your plate looks amazing as well..will pass on this to her, she will be so happy..

    ReplyDelete
  8. Yummy one pot meal...looks wonderful and delicious.

    ReplyDelete
  9. what a complete one pot meal...so nutritious but coolorful and healthy too

    ReplyDelete
  10. what a delicious looking platter, can have it anytime

    ReplyDelete
  11. Healthy nutritious Biryani...looks colorful and very flavorful too.

    ReplyDelete
  12. Absolutely delicious biryani. Protein packed and healthy. Lovely pics.

    ReplyDelete

Thanks a bunch for your valuable comments and continued support.They are very much appreciated. Yes,like "Rain on Dry Land" and like "Oasis in Desert Sand".
XoXo, Cool Lassi(e)