Friday, April 6, 2007

How to prepare the best Tarkari Biryani without being distracted?

Why Tarkari Biryani

Hyderabadi Biryani is a popular non-vegetarian variety of Biryani. The Hyderabadi Biryani is so named as it is seen mainly in the city of Hyderabad, India. The blending of mughlai and andhra cuisines in the kitchen of the Nizam (ruler of the historic Hyberabad state), resulted in a dish called the Hyderabad Biryani. It, like other biryanis, is made using Basmati rice which is only found on the Indian subcontinent. The spices and other ingredients remain the same, however the method of preparation involves more time.It is usually accompanied with Dahi ki Chutney, Raita or Mirchi ka Salan.

There is also a vegetarian version of the Hyderabadi Biryani in which the place of the meat is taken by a mixture of vegetables such as carrots, peas, cauliflower and potato. The vegetarian version is called 'tarkari' biryani.

My favourite biryani Video

Ingredients & Directions

1 1/2 cups Basmati Rice (i normally mix 1 cup Barsmati rice with 1/2 cup sonamasoori)

1 table spoon Oil -- or ghee

1 large Pinch Saffron-optional

1 pinch Turmeric

1/2 table ssppon Salt

2 1/4 cup Hot Water

Directions for onion mixture

1 cup Chopped Onion

2 table spoon Oil -- or ghee

1 table spoon Fresh Ginger Root -- peeled & grated

1 1/2 table spoon Cumin

1 1/2 table spoon Coriander

1/2 tea spoon Cinnamon

1 pinch Cayenne

Vegetables that you need
1/2 cup Water

1 Carrot -- diced

2 cups Cauliflower -- florets (small)

1 Green Pepper -- diced

1 Tomato -- diced

1/2 cup Peas

1/3 cup Raisins

3/4 cup Chickpeas

1/3 cup Cashew Pieces -- unsalted Salt -- to taste

In a saucepan, saute the rice briefly in one tablespoon oil, stirring to coat each kernel. Crumble in the saffron. Add the turmeric, salt, and the hot water. Bring the rice to a boil, cover the pan, and reduce the heat. Simmer for 20 minutes.
While the rice is cooking, saute the onions in the oil for 5 minutes. Mix in the ginger, cumin, coriander, cinnamon, and cayenne. Add 1/2 cup water, the carrot and cauliflower. Cover the pan and cook on low heat for 3-4 minutes. Stir in the pepper, tomato, peas, raisins, chick peas, and cashews. Continue to simmer until the vegetables are barely tender. Add salt to taste.
Mix vegetables with cooked riced. Place all in a 2-quart casserole, cover, and bake at 350 for 30 minutes.

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