February 08, 2013

Vegetable Briyani

hello friends i am reopening my blog after 4 1/2 years.From the moment i got pregnant my DS occupied my time 24/7.Now that he started going to school i got some free time i thought what could be the better time to start blogging again.So today on my parents 34th wedding anniversary on feb 7th i am posting my first recipe..first let me start with wishing my parents "HAPPY ANNIVERSARY".
Mom and Dad

 Thank you for being there for me always...Love you....

My first recipe after a long gap is gonna be my DH and DS favorite vegetable briyani.This briyani is so flavourful and with a yummy ingredient soya chunk which makes this briyani different and special..My DS loves it so much even though the briyani is little bit spicier for his taste buds(he is 3 years old) he cant stop eating it.but of course with lots of oohs and aahs and a bottle of water :)

I got this my family fav recipe from my dearest friend Selvi.Till this day i cant forget the first time i tasted it at her home.it was little spicy for me but just like my son i could not stop eating.it was the yummiest briyani i have ever tasted with so much flavour and the taste of soya chunks oh heaven...so a big thanks goes to selvi dear...
Vegetable Briyani


Rice - 2 cups
Cinnomon- 3
Bay leaves - 3
Aniseed - 2
Big onion - 2( cut lengthwise)
Pudina leaves - 10
Carrot - 2 (cut lengthwise into small pieces)
Beans - 6-8
Potato - 1(small)
Cauliflower - 3 florets
Green peas - 1 cup
Cashews - 10
Canola or veg Oil - 1cup
Water- 8 cups

Soya chunk Preparation:
Soya chunk - 1 full packet(i use nutrela brand)
Curd- 5 teaspoon
Sambhar powder - 3 teaspoon
salt -2 teaspoon

To grind:
Pudina leaves -1 small punch
Green chili - 8-10
Ginger - 1big piece ( 2 inch)
Garlic - 5 cloves
Cinnamon - 2 small pieces
Cloves - 2
Corriander seeds - 1/2 teaspoon
Pepper - 1/4 teaspoon
Fennel seeds - 1/4 teaspoon


1.Soak rice in 8 cups of water and leave it for 30 min.
2.Soak the soya chunks in hot water for a minute and then drain the water and mix it with curd,sambhar pwder and salt and leave it for 30 min.
3.Take a big heavy bottom vessel and heat 1 cup of oil. When the oil is hot enough put cinnamon,bay leaves,aniseed one by one untill it become brown in color
4.Add the onions and sauté it till it become transparent then add pudina leaves.let the onions caramalise for 5 minutes.
5.Now add the ground paste to the onions and mix it and leave it for 10 min in low flame until the raw smell goes.
6.Once the masala starts to stick to the bottom add the vegetables and sauté it for 2-3 min.
7.Add the soya chunks,cashews and rice and mix it all together and sauté it for 2 min.
8.Add 8 cups of water and add salt to taste and adjust accordingly.
9.Close the lid and increase the flame to high. let it come to boil.once it starts to boil reduce the flame to low and stir it once and close the lid.
10.Let it cook for 25-30min.switch off the stove and stir it one more time and wait for 5min and then serve. This briyani is little mushy.
11.Enjoy the hot flavourful briyani with thayir bachadi.(beat the curd add finely chopped onion&add salt mix it together)

You can add chili powder instead of sambhar powder for soya chunks.you can also add mini soya chunks instead of regular one.
 Add green chili according to your spice level.
You can leave the briyani without stirring in the last step.if you like it little mushy like me then go ahead and give it a stir.