Friday, 30 May 2014

Coconut Milk Vegetable Biryani/Thengai Paal Vegetable Biryani

“Biryani” is all time favourite among all the age groups starting from kids to adults. When we hear the word biryani it always rings thousand bells in our ears, this happens especially when you are hungry. I guess all of you will surely agree with me. I am a great fan of biryani, this coconut milk biryani is my little girls favourite. It is very flavourful and delightful one pot meal which will surely make everyone happy in your house, do try it friends and let me know. Do check out other vegetarianbiryani & pulav varieties here.

Here’s how to make Thengai Paal Vegetable Biryani with step by step photos…


Ingredients

Basmati rice
1 cup
Onion
1 large cut to cubes
Tomato
2 big finely chopped
Green chillies
3-4 slit lengthwise
Beans
10-15 finely chopped
Carrot
1 large finely chopped
Coconut Milk
1 cup
Water
½ cup
Turmeric powder
¼ tsp
Oil + Ghee
5 tbsp
Bay leaves
2 -3
Mint leaves/Pudina
One handful [washed]
Salt
As needed

For Grinding

Cinnamon sticks/Pattai
2 inch stick
Fennel seeds/Sombu
1 tbsp.
Star anise
1
Cloves/krambu
4
Cardamom
3-4
Ginger
2 inch piece
Garlic
8-10 cloves
Green chillies
6
Preparation time: 15 minutes
Cooking time: 50 minutes
Serves: 2

Method

Wash and soak the coconut milk for about 20 minutes. Extract one cup of coconut milk and keep it aside.

Grind all the ingredients mentioned under grinding and keep it aside.


Heat oil + ghee in pressure cooker or any heavy bottomed vessel, add the bay leaves and wait for 20 sec.

Add the onions, ¼ tsp salt and sauté for about 4 – 5 minutes in medium flame, until it changes to light golden brown colour.


Now add the washed mint/pudina leaves and fry for 30 seconds. 


Add chopped tomatoes and sauté well until it becomes mushy.


Add the ground masala and sauté well until all the raw smell vanishes.


Now add the finely chopped green beans, carrots and sauté well for another 5-7 minutes or until the raw smell disappears and the vegetables are almost cooked. You can as well add peas and potatoes, but I was running out of them, so I have not added it.


Add coconut milk, water, turmeric powder, salt, slit green chillies and let it come to rolling boil.


Now add the washed and drained basmati rice, cover it with tight lid and cook for about 12 -14 minutes or until the rice is cooked well.


Note:  If you are using pressure cooker, do not use the whistle, if you want to use the whistle, switch off the stove in one whistle.

Switch off the stove, open the lid and fluff up the rice, tada !!! delicious, hot, flavourful and yummy thengai paal biryani is ready.


Serve it hot with a cup of raita or plain yogurt.

Thank you all for visiting my website, please come back again for more simple, delicious, quick and yummy recipes from my kitchen.


Other biryani varieties that might be of your interest...

Quick Pressure Cooker Chicken Biryani

Fried Chicken Biryani
Green Chicken Biryani

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Until then I am signing off…









16 comments:

  1. love this coconut biryani. and love all the vegetables in it.

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  2. this biryani looks yummy & flavorful...loved that its cooked with coconut milk...

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  3. wow....tasty biriyani...my hubby loves this version but im so lazy to take thengai pal :)

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  4. Wow.. that really sounds super delicious...

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  5. Makes me hungry, very flavourful briyani, very delicious..

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  6. Flavourful briyani

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  7. uff....looks so tempting... drooling here

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  8. Lovely spice-mix and delecious, overall :)

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  9. Delicious & yummy Biryani..looks great..

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  10. tempting veg biryani, love it!!!

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  11. Briyani looks delicious and yummy!

    ReplyDelete

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