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Methi Matar Biryani
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This week in the blogging marathon I am taking you on a
food trail in Biryani, Vegetarian Biryani! This time I am trying to improvise on these recipes which are
basically loved at home, but the" something different" that is wanted can be, hopefully addressed with these
delicious offerings.
When I was researching for paella and Biryani the theme
that I have chosen this week I began my search with Wikipedia (I start there
and end there.) I have discovered many many more that will find their way to
the table hopefully soon….
Here is what I gathered…
Biryani the much love Indian dish has its origins shrouded
in mystery.
Biryani’s origins are generally attributed to Mughals and Muslim
traders. But there is one theory that says that there are references to a
“fried rice ´aromatic with spices in the ancient texts such as Yagnavalkya
Smriti and was enjoyed by the ruling class. Traditional Bengali cuisine also
steams fish in the method that is now known as “dum “in an earthen pot.
So what is the Difference between Biryani and Pulao?
According to Wikipedia,”Pulao is another mixed rice
dish popular in Indian cuisine. Although some of its varieties are associated
with Persian influence in north India, it is also mentioned in ancient Indian
texts such as Yagnavalkya Smriti. Opinions differ on the differences between
pulao and Biryani, and whether there is a difference between the two at all.
According to the British-era author Abdul Halim
Sharar, the Biryani has a stronger taste of curried rice due to a higher amount
of spices. Pratibha Karan states that while the terms are often applied
arbitrarily, the main distinction is that a Biryani comprises two layers of
rice with a layer of meat (or vegetables) in the middle; the pulao is not layered.
According to Holly Shaffer, based on her observations in Lucknow, in pulao, the
rice and meat are cooked separately and then mixed before the dum cooking;
in Biryani, the soaked rice is fried and then cooked with the meat and stronger
spices.”
There are two kinds of Biryani : Kacchi or raw Biryani and
Pakki or cooked Biryani!
Wait I do not
expect you to eat the Biryani raw it’s just that in the kacchi Biryani
raw marinated meat is layered with raw
rice before being cooked together. The pot is usually sealed (typically with
wheat dough) to allow cooking in its own steam and not opened till ready to
serve.
In pakki Biryani the
cooked meat and cooked rice are layered.
A non-vegetarian
Biryani may be made with chicken, mutton and sea food among types of meat.
So how do the
vegetarians enjoy Biryani? We cook with
vegetables like cauliflower, carrots, peas etc, rice, and masala. Ovo vegetarians will love egg Biryani.
However according to Sanjeev Kapoor, the Chef,” Though it is more common to link up
any biryani with meat or chicken, it is a great revelation that Indian veg
recipes, or Indian biryani veg
recipes are not uncommon at all.
Let us see why and how. Vegetables add their beautiful flavour to aromatic rice
and with a variety of spices and sometimes with a drizzle of fragrant ghee, a
lovely dish is turned out. There are many variations and we will very quickly
go through a simple one here.”
Here are some of the Biryani that I have made in the
past.
But do join me in the feast that
is to follow the next 3 days in my place.
This was the last biryani I made, I did not expect anyone to like this Biryani as it has methi and mattar or fenugreek leaves and green peas, two ingredients not much appreciated.
The original recipe called for corn kernels that are boiled but as I did not have them in hand I used the green peas.
Did I say I did not expect anyone to like this Biryani? Yes, I did not but it was so very loved as the aroma of the spices used are is so delicious I completely forgot to use the fried onion.
These pics are taken in the night so I need to remake the recipe again to share better pictures.
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Methi Matar Biryani
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Methi Matar Biryani
Recipe Source: Adapted from Here
Ingredients:
- 1 cup basmati rice
- ½
tblspn ghee
- ¼
tsp jeera
- 1 bay leaf
- 1 masala elichi/black cardamom
- 1 ½ cup water
- Salt to taste
- 2
onions, sliced fine
- Oil
to fry
To make a paste:
- 2
onions, diced
- ½
cup coconut, grated
- 1 inch ginger
- 10
garlic cloves
- 1
green chilli
- 1
tsp sauf /fennel seeds
- 1 tsp khus khus/ poppy
seeds
- 2 laung/cloves
- 3-4
kali mirich/pepper
- ½ tsp dhania/coriander powder
- ½
tsp jeera /cumin powder
- A
pinch of shahi jeera
Other Ingredients:
- 1
tblspn oil
- 1 bay leaf
- 1 masala elichi/black cardamom
- ¼ tsp jeera
- 1
tomato, pureed
- ¼
cup curd/yogurt, whipped
- 1
cup green peas
- ½
cup methi/fenugreek leaves
- Salt
to taste
Method:
- Wash and drain the rice on a kitchen towel.
- Heat the ghee in a thick
bottomed pan and sauté till fragrant the jeera, bay leaf, masala elichi.
- Stir fry the washed rice
till you get a nice aroma.
- Add the water and the salt.
- Cook the rice.
- Fry two sliced onions and set aside.
- Make a paste of ingredients under make a
paste.
- Heat in a thick-bottomed kadhai/wok and sauté
till fragrant the ground paste and sauté till golden brown.
- Add the tomato puree and
sauté till the oil oozes out.
- Add yogurt, salt, ½ cup chopped fenugreek leaves
and peas and mix well.
To assemble the biryani:
- Spread half the cooked rice
in a layer in a thick-bottomed pan.
- Spread half the fenugreek-peas mixture.
- Repeat the layers once more and top with the
fried onions.
- Cover the pan with
aluminium foil and place it on a hot tawa.
- Cook over low heat for about
ten minutes.
- Serve hot with raita.
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