Aloo 65 – Vegetable Biriyani

20160111_124738

20160111_132504

I saw the recipe for this really unique biriyani here.  I tried the recipe with few variations & it came out really well. I have written the modified recipe below.

Ingredients :-

For the rice:-

  1. Basmathi Rice – 1.5 cups
  2. Ghee – 2 tbsps.
  3. Fennel seeds – 1/2 tsp.
  4. Caraway seeds/ Shahijeera – 1/2 tsp.
  5. Green cardamom – 3 numbers
  6. Cloves – 3 numbers
  7. Cinnamon – one 2″ stick
  8. Bayleaf – 1 number
  9. Kismis – 1 tbsp.
  10. Broken cashews – 15 numbers
  11. Ginger-garlic paste – 1 heaping tbsp.
  12. Onion – 1 cup, finely chopped
  13. Greenchilly – 2 numbers, slit
  14. Pepper powder – 1/4 tsp.
  15. Cumin powder – 1/4 tsp.
  16. Kashmiri chilly powder – 1/2 tsp.
  17. Turmeric powder – 1/2 tsp.
  18. Cauliflower florets – 1.5 cups
  19. Carrot – 1 big, finely chopped
  20. Fine french beans – 15 numbers, finely chopped
  21. Garam masala powder –1/2 tsp.
  22. Cilantro – 1/4 cup
  23. Mint leaves – 1/4 cup
  24. Thick curd – 3/4 cup, whisked
  25. Boiling water – slightly less than 3 cups
  26. Salt – to taste or around 1.5 tsps.
  27. Saffron – a pinch mixed in 2 tbsps of warm milk

For the Aloo 65:-

  1. Potato – 1.5 cups, chopped into big cubes
  2. Water – 3/4 cup + as needed to make the batter
  3. Salt – 1 tsp.
  4. Cornflour – 1 heaping tsp.
  5. Plain flour – 2 heaping tsps.
  6. Kashmiri chilly powder – 1/2 tsp.
  7. Orange red food colour – a pinch
  8. Cilantro – 1/4 cup, finely chopped
  9. Garam masala powder – a pinch
  10. Salt – 1/3 tsp.
  11. Curryleaves – 1 tbsp, minced
  12. Greenchilly – 1 number, slit vertically into juliennes
  13. Ginger garlic paste – 1 tsp.
  14. Oil for deep frying

Method:-

Let’s make the vegetable biriyani first.

  1. Soak the rice in water for 30 minutes. Drain out all the water from the rice & keep the it aside.
  2. Heat the ghee & add the whole spices.  Fry till you get a very nice aroma of the spices.
  3. Add the cashews & raisins & fry till the cashews turn golden brown in colour & raisins turn plump.
  4. Add the ginger garlic paste & fry for 5-7 minutes.
  5. Stir in the thinly sliced onions & the slit greenchillies. Cook till the onion is almost golden brown in colour.
  6. Add the beans, carrot & cauliflower florets+ a pinch of salt & fry on medium high heat for 5 minutes.
  7. Add kashmiri chilly powder, cumin powder, turmeric powder & pepper powder & cook on low heat for 2 minutes.
  8. Add the rice, garam masala powder, cilantro & mint leaves. Fry on medium high heat for 3-4 minutes.
  9. Add the whisked curd & fry well for 2 minutes or till dry.
  10. Pour the boiling water + salt & cover cook on medium low heat for 10 minutes.
  11. Add the saffron – milk mixture & mix gently.
  12. At the time of serving, add the aloo 65 & mix.

Just before serving make the Aloo 65 like this:-

  1. Boil the potato cubes in 3/4 cup of water adding 1 tsp. of salt for 8-10 minutes or till 75% done. Drain & keep aside.
  2. Make a bhaji like batter with cornflour, plain flour, salt, chilly powder, orange red food colour, gg paste, curryleaves, greenchilly, curryleaves, garam masala powder & enough water.
  3. Heat the oil till it becomes steaming hot. Dip the potato cubes ino the batter & carefully drop them into the hot oil. Fry them on high to medium high heat till crisp & browned. Drain on paper towels. These won’t absorb any oil & would be very crisp from the outside.
  4. Mix the aloo 65 with the biriyani just before serving otherwise they will turn soggy.

20160111_121705

Advertisements
This entry was posted in rice. Bookmark the permalink.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s