I wasn’t aware of the bridal shower announcement for one of our blogger friend Aarthi who is getting married on May 17th. I didn’t want to miss it so made something from her space for lunch today to virtually celebrate Aarthi’s bridal shower with all my blogger friends (On a side note, I was so hungry after seeing her pictures that sweets would just not do it at that time. One pot meal such as this biryani was all I could think of at that time). As Mignon McLaughlin said, “A successful marriage requires falling in love many times, always with the same person.” I wish Aarthi and Satheesh an eternal love and a very happy married life. Aarthi is an excellent cook and very detail-oriented as its evident in all of her recipes. The step-by-step pictorial gives even a novice cook a great tool in mastering the art of cooking. I mostly followed her recipe except that I used Kefir in place of yogurt and used 2 bell peppers instead of 1. To my great surprise, this Biryani was very liked by my kids. All in all we had a great lunch in Aarthi’s virtual bridal shower and wish we all were near to share in person.
Basmati Rice –2 cups soaked for 30 mins
Onion –2 (thinly sliced)
Tomato — 2 (chopped in to cubes)
Capsicum / Bell Pepper — 2 medium (chopped in to cubes, I used 1 green and 1 red)
Curd / Kefir –1 cup
Chilli powder –1 tsp
Coriander powder / Dhania powder –1 Tbsp
Turmeric powder –1 tsp
Garam masala powder –1 tsp
Cumin seeds/Jeera –2 tsp
Salt to taste
Ghee (Clarified butter) –2 Tbsp
For Green Masala:
Fennel Seeds -1 Tbsp
Cinnamon –1 inch piece
Green chillies –2
Coriander leaves / Cilantro –1 cup
1. Grind the ingredients in the masala list to a fine paste. Keep aside.
2. In a wide vessel or pan, heat ghee, add cumin seeds/jeera and let it splutter. Add thinly sliced onions and sautee till they turn golden brown. Remove about 2-3 tbsp of fried onions for garnish. Now add the ground green masala from step 1 and sautee till all the moisture evaporates and oil leaves the side.
3. Now add salt, turmeric powder, chilli powder, garam masala, coriander powder, tomato, bell pepper and fry for a minute.
4. Add yogurt/kefir and mix well. Add soaked rice and water (Note: If you are using 2 cups of rice, you need 4 cups of water but since we are adding yogurt, 3 cups of water should be sufficient for this recipe).
5. Once the water starts boiling close the lid and simmer the flame. Cook till all the water is absorbed by the rice and the rice is well cooked. Garnish with roasted cashews, coriander leaves and fried onions. Enjoy with cucumber or any other type of raita.
Thank you for visiting Sizzlingveggies.com. If this is your first time here -- a Warm Welcome. Get ready with your chef hat, apron, and a big SMILE to cook some tasty recipes from around the world. Don't hesitate to join my Facebook Fan Page where I share my passion for cooking, baking, blogging and never ending sizzling recipes.