Vegetable and egg biryani with dahi ke chutney (curd chutney)

Vegetable and egg biryani with dahi ke chutney (curd chutney)

Biryani is an Indian word ,for the Persian word brinj ,which means rice and also Beriyan, Persian word which means to fry or to roast
There are many theories describing Biryani, one states this dish to be originated in Persia and was brought to India by Mughals.
Every one loves to have Biryani, the royal dish. Biryani is made by layering rice and vegetables/ chicken/ mutton, cooked in melange of spices and put to dum. Here rice is cooked 75% to 80%
Here, I am sharing a recipe of vegetable biryani. I have used eggs and paneer which is optional. This is a very delicious healthy dish, it can be served with dahi ke chutney (curd chutney) or bagarae baigan, (recipe posted earlier).

Ingredients

Rice- 2 cups (basmathi ,sona masuri or of your choice)
Vegetables – 1 cup (carrot, beans,green peas )/Any other vegetable of your choice
Boiled eggs- 4 (optional)
Paneer cubes-1/4th cup (optional)
Onion- 1 medium, sliced
Oil– 3 tablespoon
Ginger – 1/4th inch chopped finely
Garlic– 4 cloves chopped finely
Tomato- 1 medium chopped
Green chili -2
Pudina leaves– 1/4th cup
Coriander leaves– 1/4th cup
Red chili powder – 1 teaspoon
Salt– (2 teaspoon for vegetable and
4 tablespoon to cook rice)
Lemon – 1/2 small one
Curd – 1/4th cup
Few stands of saffron soaked in 1/4th cup warm milk (optional)
Shah zeera -1 teaspoon
Tejpatta- 1 (optional )
Garam masala- 1& 1/2 teaspoon
(5 green cardamom, 5 cloves, 1/2 inch cinnamon, 6 strands mace)

Step by Step Instructions.

1 . Heat oil & add onions

2. Fry until light brown.

3. Remove onions in a plate along with 1 tablespoon oil ( in which onion was fried) in a bowl.

4. Add shahjeera and tejpatta.

5. Add garam masala powder ( lightly crush the spices to make powder).

6. Add vegetables and saute for 2 minutes and allow to cook for 5 minutes.

7. Now add tomatoes, curd, mint (pudina )and coriander leaves.

8. Saute and cover lid and cook for about 4 to 5 minutes.

9. Add half of the fried onions and saute well.

10. If you are using paneer or eggs or both, add now and mix well to coat the masala. Remove from heat and keep it aside

11. In a vessel add 6 cups water , few mint leaves, a small piece of cinnamon and 2 small cardamom and allow water to boil.

12. Add rice, salt and lemon juice and cook rice until a la dente, ie 75% to 80%.

13. Drain it in a colander.

14. In the vessel put a layer of rice.

15. Add cooked vegetables and paneer and eggs.

16. Add remaining rice in a layer, sprinkle remaining fried onions, few mint leaves, saffron milk, and oil (which was kept aside after frying onions ).

17. Keep the vessel on a flat tawa, cover the plate with a clean moist cotton cloth and put weight on top, and keep on high flame for 5 minutes and on low heat for 7 to 8 minutes, then switch off the flame.

18. Biryani is ready.

Notes
Wash rice in water 3 to 4 times, until water runs clear and allow to soak in water for atleast 20 minutes, or else the rice will become mushy.
While cooking rice, when you add a few drops of lemon juice, rice grains will be separate and shiny.

Dahi ke chutney or dahi ka raitha

Dahi ke chutney or dahi ka raitha

Its an Indian side dish/ accompaniment of biryani, whether its vegetable, mutton or chicken. It is prepared using curd, onions, tomatoes, green chilli. Roasted bengal gram powder gives it a unique delicious taste. We need to use fresh thick curd.

Ingredients

Thick curd- 1/2 cup
Water- 3/4th cup
Onion- 1 small chopped
Green chili- 1or 2 chopped
Tomato- 1 small chopped
Coriander leaves– 1 tablespoon
Roasted bengal gram powder- 1/4th cup
Salt— 1 teaspoon or as per taste
Dahi masala—- 1 teaspoon
(Dahi masala is readily available)

Step by Step Instructions.

Take a bowl,add all ingredients except dahi masala, and mix. Add salt and green chili, as per your taste. Sprinkle dahi masala on top. Its ready to serve. Garnish with coriander leaves.

Print Recipe

5 from 3 votes

Vegetable and egg biryani with dahi ke chutney (curd chutney)

Biryani is an Indian word ,for the Persian word brinj ,which means rice and also Beriyan, Persian word which means to fry or to roast .
There are many theories describing Biryani, one states this dish to be originated in Persia and was brought to India by Mughals.
Every one loves to have Biryani, the royal dish. Biryani is made by layering rice and vegetables/ chicken/ mutton, cooked in melange of spices and put to dum. Here rice is cooked 75% to 80%
Here, I am sharing a recipe of vegetable biryani. I have used eggs and paneer which is optional. This is a very delicious healthy dish, it can be served with dahi ke chutney (curd chutney) or bagarae baigan, (recipe posted earlier).

Prep Time15 mins

Cook Time30 mins

Total Time45 mins

Course: Main Course

Cuisine: Hyderabadi, Indian

Keyword: accompaniment, curry, daily recipe, dum recipes, eid, festival, iftiaar, iftyari, maindish, muslim recipe, ramadaan, ramadan, ramzan, ramzan2020, sehri, sehrirecipe

Servings: 6 people

Author: Afsar Azeez

Equipment

• Tawa
• Colander
• Medium pot
• Clean cloth

Ingredients

• 2 cups Rice basmathi ,sona masuri or of your choice
• 1 cup Vegetables carrot, beans,green peas /Any other vegetable of your choice.
• 4 pieces Boiled eggs optional
• 1/4 cup Paneer cubes optional
• 1 piece Onion , medium size sliced
• 3 tbsp vegetable oil
• 1/4 inch Ginger finely chopped
• 4 cloves Garlic finely chopped
• 1 piece Tomato, medium size chopped
• 2 pieces Green chili
• 1/4 cup Coriander leaves
• 1/4 cup Pudina leaves
• 1 tsp Red chili powder
• Salt 2 teaspoon for vegetable and
  4 tablespoon to cook rice
• 1/2 piece Lemon,small size
• 1/4 cup Curds
• 1/4 cup Saffron Few strands of saffron soaked in 1/4th cup warm milk (optional)
• 1 tsp Shah zeera
• 1 piece Tejpatta Optional
• 1.5 tsp Garam Masala 5 green cardamom, 5 cloves, 1/2 inch cinnamon, 6 strands mace

Instructions

•  Heat oil & add onions.
• Fry until light brown.
• Remove onions in a plate along with 1 tablespoon oil ( in which onion was fried) in a bowl.
• Add shahjeera and tejpatta.
• Add garam masala powder ( lightly crush the spices to make powder).
• Add vegetables and saute for 2 minutes and allow to cook for 5 minutes.
• Now add tomatoes, curd, mint (pudina )and coriander leaves.
• Saute and cover lid and cook for about 4 to 5 minutes.
• Add half of the fried onions and saute well.
• If you are using paneer or eggs or both, add now and mix well to coat the masala. Remove from heat and keep it aside.
• In a vessel add 6 cups water , few mint leaves, a small piece of cinnamon and 2 small cardamom and allow water to boil.
• Add rice, salt and lemon juice and cook rice until a la dente, ie 75% to 80%.
• Drain it in a colander.
• In the vessel put a layer of rice.
• Add cooked vegetables and paneer and eggs.
• Add remaining rice in a layer, sprinkle remaining fried onions, few mint leaves, saffron milk, and oil (which was kept aside after frying onions ).
• Keep the vessel on a flat tawa, cover the plate with a clean moist cotton cloth and put weight on top, and keep on high flame for 5 minutes and on low heat for 7 to 8 minutes, then switch off the flame.
• Biryani is ready.

Notes

Wash rice in water 3 to 4 times, until water runs clear and allow to soak in water for atleast 20 minutes, or else the rice will become mushy.
While cooking rice, when you add a few drops of lemon juice, rice grains will be separate and shiny

Print Recipe

5 from 3 votes

Dahi ke chutney or dahi ka raitha

Its an Indian side dish/ accompaniment of biryani, whether its vegetable, mutton or chicken. It is prepared using curd, onions, tomatoes, green chilli. Roasted bengal gram powder gives it a unique delicious taste. We need to use fresh thick curd.

Prep Time5 mins

Total Time5 mins

Course: Side Dish

Cuisine: Hyderabadi, Indian

Keyword: accompaniment, cooler, curds, dahi, daily recipe, mosaru, summer, tangy

Servings: 6 people

Author: Afsar Azeez

Ingredients

• 1/2 cup Thick curd
• 3/4 cup Water
• 1 piece Onion,small chopped
• 1-2 pieces Green Chili chopped
• 1 piece Tomato, small chopped
• 1 tbsp Coriander leaves
• 1/4 cup Roasted Bengal gram powder
• 1 tsp Salt As per taste
• 1 tsp Dahi masala As per taste

Instructions

• Take a bowl,add all ingredients except dahi masala, and mix.
• Add salt and green chili, as per your taste.
• Sprinkle dahi masala on top. Its ready to serve.
• Garnish with coriander leaves.