Vazhaipoo Biriyani is a healthy and tasty rice dish. I remember having this first time in Coimbatore at my aunt's (Shyamala Athai) home. I was surprised and eager to taste it. I have tried it once after my visit. I came across this recipe recently, and it brought back all the memories. I wanted to try this recipe again for my youtube channel so that everyone can give it a try.
All parts of vazhai are abundant in nutrients that don't need a detailed description. Vazhai poo is commonly used to make vadai and usili. Try this unique recipe, and I believe you wouldn't regret it.
Preparation Time:15 mins | Cooking Time:20 mins |Serves: 4
Ingredients:
- Vazhaipoo - 1 1/2 cup
- Jeera rice - 2 cup
- Onion - 1 cup sliced
- Tomato - 1 cup chopped
- Mint and coriander - 1/4 cup
- Yogurt - 1/4 cup
- Lemon juice - from 1/2 lemon
- Turmeric - 1/2 tsp
- Chili powder - 11/2 tsp
- Salt to taste
- Ghee - 1 tsp
- Oil - 3 tbsp
Grind:
- Ginger - 1 inch
- Garlic - 6 to 7 cloves
- Green chili - 2
- Jeera/seergam - 1/2 tsp
- Fennel/ sombu - 1/2 tsp
- Cinnamon - 1 inch
- Bay leaf - 2 small
- Cloves - 4
- Cardamom - 2
Method:
- Clean the banana flower. Soak in buttermilk if chopped.
- Wash and soak rice in water for 30 mins.
- Coarse grin, green chili, ginger, garlic, jeera, and fennel.
- In a pan add 3 tbsp oil and temper with cinnamon, bay leaf, cloves, cardamom.
- Add the sliced onions and fry until light brown.
- Add the ground paste.
- Fry for another minute.
- Add the mint and coriander.
- Add the tomatoes and cook until soft.
- Add salt as needed, turmeric, chili powder.
- SAute and mix.
- Add the banana flowers, yogurt.
- Add 4 1/2 cups water and let it to boil.
- Make a taste check for all your spices.
- Add the rice when the masala starts to boil. Add juice of 1/2 lemon.Close and pressure cook for 1 whistle.
- Open when steam settles and garnish with coriander leaves.
- Add a tsp of ghee and rest for 10 mins before you serve.
- Enjoy your healthy biriyani with raitha and some fryums.
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