Today is the last day in BM thali menu…So I thought to finish this week with a festive thali. In our place If there is any functions like marriages or anything, they serve two kinds of food list..One is a complete vegetarian fiesta meal which consisits of steamed rice, sambar, dal, rasam, buttermilk, poriyal, avial, mango kossu, chilli pachadi, cucumber kichadi, potato korma, pumpkin pachadi, papad, banana, Poran boli and three kind of payasam.wow..How elaborate is that..But on the other side they make another kind of meal which consists of vegetable briyani, onion raita, potato korma, paratha, curd rice, mango kossu, tomato jam, papad and any kind of payasam. I thought of making a complete southindian lunch thali at first..But due to time constrains I made the second one.
I always make vegetable briyani in pressure cooker, But once I started to make briyani this way I am not going to the old version. Making briyani like this, gives it a very unique smell as well as flavour. The main step for this is cooking of rice, please visits this post to check out the recipe step by step..
This Festive Thali has
Vegetable Dum Briyani
The meal was a total hit and everyone in my family loved it. Ok guys this is my last post for this week..Will see you all in next week in which i am going to do a special theme..Wait for that..So here you go to the recipe..
Basmati Rice – 300 gms
Onion – 1 large sliced
Ginger garlic paste – 1 tblspn
Coriander leaves / Cilantro – a handful
Mint Leaves – a handful
Cashews – 10
Raisans - 10
Curd – 1 cup
Oil – 5 tblspn
Salt to taste
Saffron / Yellow food colouring- a pinch
Milk – 3 tblspn
Tomato- 2 chopped
Carrot – 1 large chopped
Beans – 10 chopped
Potato- 1 large chopped
Green Chilli – 2 slit
Peas – 1 cup
Cinnamon / Pattai -1 small stick
Cardamom / Yelakai – 3 crushed
Cloves / Krambu – 3
Bay Leaf – 1
Chilli powder – 2 tsp
Coriander powder / Malli podi – 1 tblspn
Turmeric powder / Manjal podi – 1 tsp
Cumin Powder / Jeera podi – 1 tsp
Garam Masala powder – 2 tsp
Soak your basmati rice for 30 mins. Drain and cook it as per this instructions. Set that aside. Mix saffron or yellow food colouring with milk and set aside. Heat some oil and fry onions till they turn golden..Add in cashews and raisans and fry that as well.Set this aside too.
Heat oil in a pan. Add all the whole spices and sauté for a min.
Add in all the vegetables and mix well. Add in salt and the spice powders and mix well.
Add in ginger garlic paste, curd and some water. Bring it to a boil and cook till the vegetables are cooked.
Transfer this to a oven proof dish.
Layer half of the rice on top of vegetables. Sprinkle some coriander leaves, mint leaves, fried onions, cashews and raisans. Now pour some saffron milk .
Now layer the remaining rice and do the same thing.
Put it in a preheated oven for 30 mins.
Fluff with a fork and serve with raita.
|Take all your ingrediants|
|First step is to cook your rice..check this for recipe|
|Saute whole spices in oil|
|add in all vegetables|
|and some salt|
|Throw in your spice powders|
|and some ginger garlic paste|
|add in some curd|
|and pour some water|
|cook till the veggies are done|
|Now pour this in a oven proof deep bowl|
|Layer half of the rice|
|drizzle the saffron milk|
|I fried up some onions, cashews and raisans in oil..|
|Pour half of that in|
|layer with the other half of the rice|
|repeat the same way|
|Now bake it in oven|
|Fluff with a fork|