Online edition of India's National Newspaper
Monday, Nov 03, 2003

About Us
Contact Us
Metro Plus Hyderabad Published on Mondays, Tuesdays, Wednesdays & Thursdays

Features: Magazine | Literary Review | Life | Metro Plus | Open Page | Education | Book Review | Business | SciTech | Entertainment | Young World | Quest | Folio |

Metro Plus    Bangalore    Chennai    Coimbatore    Delhi    Hyderabad    Kochi    Madurai    Thiruvananthapuram    Visakhapatnam   

Printer Friendly Page Send this Article to a Friend

Vegetarians rejoice

Four veggie versions of the ubiquitous Hyderabadi dish



Photo: K. Ramesh Babu

THE BIRYANI needs no introduction to the Hyderabadis. But it is the non-veg biryani which steals the show. Its vegetarian counterpart is often meted step-motherly treatment. Here are four vegetarian recipes (using the necessary ingredients) to cheer up those who feel left out. Go ahead and have a good time savouring them.

Panch ratani biryani

Ingredients:
Basmati rice - 200 gms
Carrots (diced) - 50 gms
French beans (diced) - 50 ms
Green peas - 50 gms
Baby potatoes - 50 gms
Baby corn (diced) - 50 gms
Cloves - 10
Cardamom - 8
Cinnamon sticks - 4
Salt - to taste
Red chilli powder - 10 gm
Juice of 2 lemons
Mint (chopped) - 30 gms
Fresh coriander (chopped) - 30 gms
Green chillies slit - 06 no
Curd - 200 gm
Ghee - 60 gms
Ginger-garlic paste - 30 gms


Method: Soak rice for 15-20 minutes. Heat water for rice. Boil vegetables. Drain and keep aside.

Now in a handi, heat ghee, sauté ginger-garlic paste. Add cloves, cardamoms, cinnamon sticks, slit green chillies, chopped mint, chopped coriander, red chilli powder, curd and salt. Cook for a while. Then add vegetables. Keep aside. Cook rice in hot water till half done. Take a lagan (a dish with a thick base). Layer rice and vegetables (with vegetables in the last layer too) in it. Add lemon juice. Put on dum (put a tawa on the gas and then put the lagan) for 15 minutes. Serve hot.

Chun-mun biryani

Ingredients:

Basmati rice - 200 gms
Paneer cubes - 100 gms
Paneer (grated) - 60 gms
Khoya - 40 gms
Milk - 60 ml
Cardamom - 6
Jauithri powder - 10 gms
Rose water - 10 ml
Saffron - 2 gms
Salt - to taste
Ghee - 30 ml

Method: Soak rice for 15-20 minutes. Heat water for rice. Sauté paneer cubes in ghee. Keep aside. In the same ghee add grated paneer, khoya, milk, cardamom, javithri powder, saffron and salt. Cook. Keep aside. Cook rice in hot water till half done.

Take a lagan. Layer with fried paneer cubes, gravy and rice (top with rice). Put it on dum for 15 minutes. Serve hot.

Kufti biryani

Ingredients:
Basmati rice - 200 gms
Khoya - 100 gms
Cardamom powder - 10 gms
White pepper powder - 10 gms
Cornflour - 20 gms
Oil - for frying kufti
Ghee - 30 ml
Cloves - 10
Cardamom - 6
Curd - 60 ml
Cream - 30 ml
Fresh coriander (chopped) - 30 gms

Mint (chopped) - 30 gms
Brown onions - 30 gms
Walnuts - 30 gms
Kewra water - 10 ml
Salt - to taste

Method: Soak rice in water. Heat water for rice. Take khoya, rub with cardamom powder, white pepper powder and cornflour. Make into small round koftas. Heat oil. Fry till golden in colour. Remove. Keep aside. Take a handi. Add ghee, put cloves, cardamom, curd, chopped fresh coriander, chopped mint, brown onions, salt, walnuts and cream. Cook. Keep aside. Cook rice in hot water till half done. Cook till half done. Take a lagan. Put the gravy, on top put half the kuftis. Add rice and repeat the layer. Put kewra water on top. Put it on dum for 15-20 minutes. Serve hot.

Khumb ki biryani

Ingredients:
Basmati rice - 200 gms
Mushrooms - 100 gms
Ghee - 30 ml
Bay leaf - 3
Salt to taste
Red chilli powder - 10 gms
Coriander powder - 5 gms
Mace powder - 10 gms
Cloves - 10 nos
Cardamom - 8 nos
Saffron - 2 gms
Yoghurt - 60 ml
Juice of two lemons
Method: Soak rice for 15-20 minutes. Heat water for rice. Take a handi. Heat ghee, saute mushrooms, bay leaf, curd, salt, red chilli powder, coriander powder, mace powder, cloves and cardamom. Cook till it becomes a thick gravy. Keep aside. Cook rice in hot water till half done. Take a lagan and layer the mushroom gravy and rice. Add lemon juice and saffron. Put it on dum for 15-20 minutes. Serve hot.

O.P. KHANTWAL

The writer is Executive Chef at ITC Kakatiya Sheraton

Hotel and Towers

Printer friendly page  
Send this article to Friends by E-Mail

Metro Plus    Bangalore    Chennai    Coimbatore    Delhi    Hyderabad    Kochi    Madurai    Thiruvananthapuram    Visakhapatnam   

Features: Magazine | Literary Review | Life | Metro Plus | Open Page | Education | Book Review | Business | SciTech | Entertainment | Young World | Quest | Folio |


The Hindu Group: Home | About Us | Copyright | Archives | Contacts | Subscription
Group Sites: The Hindu | Business Line | The Sportstar | Frontline | The Hindu eBooks | Home |

Comments to : thehindu@vsnl.com   Copyright © 2003, The Hindu
Republication or redissemination of the contents of this screen are expressly prohibited without the written consent of The Hindu