Mangalorean Recipes

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Vegetable Bhiryani

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Ingredients

Quantity Measure Ingredients Description
50 Grammes Almonds Blanch. Mix
100 Grammes Carrots For cooking
3 Nos Chillies, Red Dry For grinding
1 Nos Coconut For grinding
0.5 Teacup Curds To add to the Bhiryani
2 Teacup Dhal, Moong For cooking
3 Tablespoon Ghee For frying
1 Inch Ginger For grinding
100 Grammes Green Peas For cooking
1 Teaspoon Jeera/Cumin Seeds For grinding
1 Medium Onion For grinding
50 Grammes Plums Clean. Mix
100 Grammes Potatoes For cooking
4 Teacup Rice, fine grain. (Jirasal or Delhi) Base
0 Little Salt For taste
100 Grammes Tomatoes For Pulp.
1 units Turmeric/Haldi For grinding

Method

Extract 3 cups of juice by grinding coconut with jira, turmeric, chillies, onions, ginger. 

Clean and wash rice and dhal. 
Scrape and cut carrots into small slices and wash. 
Shell the peas. 
Blanch almonds and cut into strips. 
Pick and wash plums. 
Peel and squeeze out pulp and juice of tomatoes.- you may use tomato puree of equivalent quantity.

In a vessel large enough to cook the vegetables, put a spoon of ghee, when warm add green peas, and carrots. Stir and cook for five minutes then add tomato pulp and a little water and boil till vegetables are cooked. Add salt to taste. 

In a vessel large enough to hold the rice, heat two spoons of ghee and put rice and stir when brown add coconut juice and also gravy from the vegetables till it is 1" above the rice. When the rice is nearly cooked add cooked vegetables, curds and salt to taste and the remaining ghee. 

Put the Bhiryani in the Microwave oven and remove the excess moisture.

Boil potatoes, peel and cut into thin slices and fry in warm ghee on a frying pan till they are well brown.
Take in a dish from the microwave oven and garnish with fried potatoes and serve hot with any sweet chutney or sauce.

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