Vegetable Briyani
Topic started by Bala (@ proxy2-external.avnl1.nj.home.com) on Sun Aug 20 15:57:11 .
All times in EST +10:30 for IST.
You heard/know/tasted the different versions of Veg Briyani in Tamil Nadu like Chettiand, Madurai muniyandi or Saravanabhava or railaway tation..
Can you please contribute your best version.
The one I find very delicious in New York city, from Dosa Hutt next to Ganapathy temple in Flushing NY, available only on Sundays
Bala
Responses:
- From: eashu (@ 202.9.146.184)
on: Mon Aug 21 11:18:01 EDT 2000
You want a homely reciepe or Briyani shop adrs in NY
- From: pandi (@ on-tor-unv-ap3-15-34.look.ca)
on: Tue Sep 26 12:36:25 EDT 2000
yes
- From: nirupama Babu (@ 202.151.220.20)
on: Mon Oct 16 07:38:14 EDT 2000
I can give you my version of veg. briyani which tastes quite good.
ingredients : Cooked rice 1 cup, potato - 1, 5 -6 beans, a small cauliflower, 1/2 carrot, peas,
first cook all these vegetables. when they are ready add it to the rice.
Now grind 1 onion, 1 or 2 garlic pieces, 1 cinamon stick, 1 clove, a few pepper corns, green chillies, puthina leaves. Make a fine paste of this and fry it in oil nicely. Now add this also to the rice.
fry a few baby corns, capsicum, and tomatoes too and add to the rice.
Now mix all these together on high fire for 2 secs. adding salt.
your briyani is ready now. Enjoy making it.
- From: VIJAYA LETCHIMI RAJU (@ ptl-cache6.jaring.my)
on: Tue Nov 21 03:26:28 EST 2000
Can anyone provide me receipe for Chicken 65?
- From: Nishanthi (@ a38919-s2-15-125.leading.net)
on: Tue Nov 21 09:32:18 EST 2000
Hey Vijaya,
Here is Chicken 65 recipe.
Incredients:
Chicken (boneless, skinless or Leg quarters)
chilly powder
turmeric powder
red color powder (if u want )
salt
yogurt or lemon juice
ginger & garlic paste 11/2 spoon
For marination,
Clean the chicken, add all the incredients specifid above, and put it into freezer.
Next day, put the chicken mix outside the freezer, let it thaw.
Deep fry the chicken or bake it in the oven or put on the grill(barbaque)
Thats all. Garnish with some onions, cilandro and lemon slice
- From: pragathi (@ cache-rk02.proxy.aol.com)
on: Mon Sep 1 17:29:49
Dear Friends
can anyone give receipe for lamb curry
thanks in advance
pragathi
- From: suju (@ 213.78.172.56)
on: Tue Sep 2 08:56:13 EDT 2003
INSTANT VEG. BIRYANI
Rice 1cup
Sour Curds 3/4 cup (150 gms.)
Green Peas shelled 1/2 cup
Tomatoes diced 3 nos.
Carrots diced 2 nos.
Garlic 8 cloves finely cut
Onions 2 nos. cut in slices
Fresh Mint leaves 1/4 cup
Green chillies (shredded) 3 to 4 nos. (hot variety)
Ginger 2"' piece finely shredded
Turmeric powder 1/2 spoon
Red chilli powder 1.5 spoons
Cinnamon and cloves powder 1 spoon
Oil ( cooking oil of any brand) 3 ladles.
Cloves 6 to 8 nos.
Cinnamon sticks 3nos Cardamom 6 to 8 Nos.
Bay leaves 2 to 3 nos. cut in half
Lime juice 1/2 spoon
Salt to taste
Slice garlic, Slice onions and finely cut/shred green chillies. Keep aside.
Remove leaves of fresh mint and keep aside .I generally make a coarse paste of Mint leaves and add to the spices just before closing the lid of the cooker. Prepare the green vegetables like Carrots, Green peas and keep aside. If you are using Basmati Rice/Biriyani Rice, ensure that the rice is old otherwise, if the rice is new, toast the rice after soaking in water for ten minutes and draining all the water and toasting in a kadai in two spoons of ghee till the rice is very light creamy or pinkish looking. Toasting for about ten minutes would do. This would ensure your rice grains remains separate when cooking.
Now take rice and put directly in cooker without any separator. Best to use is Hawkins pressure cooker. Now add all the above cut spices and vegetables in it and add salt. Now add all the dry spices and chilli powder, spices powder and Turmeric powder. Add enough water to cook the rice and the vegetables. Please ensure that you add just enough( 500 ML)
for the above. But ensure that you use only old rice. Water quantity must be fixed by you as per the quality and quantity off rice you use.
Now take oil in a small Kadai and add cinnamon, Cardamom, Bay leaves and cloves. When cloves and cardamom puff up add sliced onions and green chillies to the oil and let it fry for about a three to four minutes till the onion slices become light pink..Now add sliced garlic and finely cut or coarsely shredded Mint leaves, add along with tempering with onion to the cooker. Stir well. Taste for salt and add if less. Add lime juice and curds now. If the curd that you are using is sour , reduce or avoid lime juice or reduce to quarter spoon.
Close the lid and pressure cook for just two whistles.
Let the cooker get cold enough. Keep the cooker open for some 15 minutes This will give time to rice to get properly set.
After the whistles( 45 minutes )open the cooker. Fantastic Aroma of INSTANT VEGETABLE BIRIYANI would tickle your taste buds when you open the cooker.
- From: suju (@ 213.78.172.56)
on: Tue Sep 2 08:59:08 EDT 2003
for you pragathi
Lamb Curry With Yogurt
http://www.daawat.com/recipes/indian/nonveg/meat/lambcurry.htm
- From: LOL (@ 200-204-141-111.speedyterra.com.br)
on: Tue Sep 2 09:29:02 EDT 2003
Mrs. Gayathri Subramanian(SUJU), after blaming Hemant, copied and pasted Hemant's recipe!!!!!!!! http://www.hemant-trivedis-cookery-corner.com/Ricedishes/ins-veg-biryani.html
LOL LOL LOL LOL LOLLLLLLLL
- From: susikannan (@ ac1.emirates.net.ae)
on: Wed Sep 10 08:42:00 EDT 2003
Can anyone tell where I can find the calorie chart for our south indian food items(including sweets,Muruku items and others)
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