This is a long pending post, almost pending for three weeks now. We visited our family friends, whom we have known since I was a baby, some weeks back. We got back in touch after many years. It was like the interim years were never there. The couple's boys are all grown up and married as well.
The aunty is quite famous for her cooking and Daddy never lets out an occasion pass when he remembers them and not talk about her cooking. She was famed to cook nonveg dishes to ace and on top very quick as well. They invited us for lunch and it was almost the outskirts of Madras. Uncle was keen on getting fresh fish cooked and some special dishes as well. He got Brussels sprouts especially for the biryani as this was supposed to give that special taste of meat.
I got in the action with my camera and caught the cooking from the beginning. This is one of those classic dishes that need to be surely recorded. She used basmati rice and the water measurement is all eyeball and approx whistles. Yet the rice turned out great, with just the right texture to it, grains separated and yet well cooked. As they say, cooking is really an art.
All under an hour, she made this Vegetable Biryani, two types of Fish fry, Chicken 65, Chicken Kurma, and Brinjal Curry for the Vegetarians.
Step by Step pictures for making Vegetable Biryani
Vegetable Biryani with Soya, Brussels Sprouts and Beans
Ingredients Needed:
Basmati Rice - 2 cups
Water - 3 cups
Ghee - 2 -3 tsp
Bay leaves - 3 -4 small
Salt to taste
Mint leaves - 1/2 cup tightly packed.
Coriander leaves - handful
Broken cashews - 1/4 cup
Cardamon - 4 -5 whole
Ghee - 1/2 tsp
Spice Masala, coarsely ground
Cinnamon - 2"
Cloves - 4 -5
Fennel - 1 tsp
Cumin Seeds - 1 tsp
For the Ground Masala
Onions - 2 medium
Green chilies - 4 -5 (adjust to your spice)
Ginger - 2"
Garlic - 4 -5 cloves
Fresh Green Peas, Butter Beans, 1 & 1/2 cup
Brussel sprouts - 5 -6
Soya Chunks - 100 gms, boiled and drained separately
How to make the Biryani
Wash and soak the Rice for 20 mins.
Cook Soya Chunks in enough water or pressure cook till done. Drain and keep it aside.
Prep onions, garlic, ginger, and green chilies. Grind it coarsely and keep it aside.
Coarsely powder the cinnamon, cloves, fennel seeds, cumin seeds, keep it aside.
Heat a Pressure cooker with ghee, add the bay leaves, ground spice powder, saute well.
Now add the ground onion paste, saute well. Once the ground paste is sauteed well, add mint, coriander leaves. Fry on high flame well.
Now add fresh shelled peas, butter beans, soya, brussels sprouts saute well. Add water and bring to boil.
Once the water boils, add the rice, adjust salt and cover with lid.
Pressure cook for a whistle and simmer for 5 mins.
Poornima Molri says
Lovely biryani... looks delicious
Nalini's Kitchen says
Pulao looks so inviting,wonder ful spread,wish to have it....
Usha says
This aunty is indeed a super woman. Wow, 6 varieties in an hour is just out of mind. I will be more than pleased if I can get 3 dishes done in a hour.
That is a mouthwatering spread of food on the table! Fried fish is very tempting.
Chef Mireille says
whole spread looks delicious with frying fish and chicken too - what a great one pot dish the biryani is also
Suja says
Wow!! I wish I was as quick as Aunty 🙂 lovely biryani, Valli.
Pavani N says
You are so lucky to have friends & family who are great cooks just like you 🙂
Brussel sprouts in biryani is an interesting addition. will have to try this one out soon.
Janani says
Mom makes to use similar biryani so loved seeing it after a long time. I felt so happy looking at ur recipe.missing mom food.
Mubarak says
It sounds like you had an amazing time reconnecting with your family friends and enjoying a delicious homemade feast! The Vegetable Biryani with Soya, Brussels Sprouts, and Beans seems like a culinary masterpiece, and the step-by-step pictures add a wonderful touch to the cooking process. It's heartening to hear about the warmth and nostalgia that filled the air during your visit. The aunty's culinary skills, especially her ability to whip up such an elaborate spread in under an hour, are truly commendable. Thank you for sharing this delightful experience and the tempting recipe details!
Regards
Mubarak