Pakistani Vegetable Biriyani

Pakistani Vegetable Biriyani

Pakistani food is very similar to that of India. More over like the North Western Indian food from Punjab, Hariyana, Kashmir and Himachal Pradesh. But this Pakistani dish is one I tasted in Pakistan High Commissioner's Party long ago. The taste was mind boggling, so I did my homework on this amazing dish and managed to get a couple of recipes out of which this one is the best. The winters is the right time to prepare this Biriyani, with it's freshest of vegetables. So this week end plan you meal well ahead and give your family a surprise with a Pakistani Menu of Vegetable Biriyani, Daal Kofta Curry, Mutton Korma and Firni. I am sure they are surely going to say "Subhan' Allah!!" (Glorious to Allah)

Preparation Time  : 30 minutes
Cooking Time       :  35 minutes
Difficulty               :  Easy
Serves                   :   4 - 6

Ingredients :

2 tablespoons Ghee (clarified butter), or Olive Oil

1 Red Onion, cut into 1/2-inch dice

1/2 teaspoon Cumin seed

1 (1 inch) piece Cinnamon stick

7 Pepper corns

1 tablespoon Ginger Garlic Paste (use ready made , if you don't wish to make fresh)

1 Tomato, diced

1/2 cup Water

1/2 cup Peas

1/2 cup diced Carrot

1/2 cup diced Potato

1 cube Chicken Bouillon (Or any Chicken flavouring Cube)

1 teaspoon Salt

1/4 teaspoon ground Red Chili Powder

1/4 teaspoon Black Pepper

1/2 teaspoon Garam Masala (Indian spice mix, available packed in most big stores)

1/4 teaspoon ground Turmeric (use ready made Turmeric Powder)

4 cups Water

2 cups Basmati Rice, rinsed and drained

Method :

  1) Heat a large thick bottom pan over Medium high flame.

 

  2) Melt ghee in the pan over medium heat.

 

  3) Add onion, and cook until softened, about 3 minutes.

 

  4) Stir in cumin seed, cinnamon stick, and peppercorns; cook until the spices are fragrant, and the cumin seeds begin to pop, about 3 minutes.

 

  5) Stir in ginger garlic paste, tomatoes, and 1/2 cup water. Bring to a simmer, and cook until the water has evaporated, about 5 minutes.

 

  6) Stir in peas, carrot, and potato. Season with chicken bouillon, salt, red chili, black pepper, garam masala, and turmeric. Stir well, then cover, and cook for another 3 minutes. 

 

  7) Pour in 4 cups water and bring to a boil over high heat.

 

  8) Once boiling, stir in basmati rice, reduce heat to medium, cover, and simmer for 10 minutes.

 

  9) Reduce heat to low and continue to cook until the rice has softened, 10 to 15 minutes more.

 

10) Once done, Check the seasonings and adjust, if required. Then serve hot with some fresh salad and a bowl of fresh curd (Greek yogurt).

 

Note:

 

You can also add some fried dry fruits, lightly fried to the Biriyani before serving. You can also sprinkle some chopped Coriander and Mint from the top.