Thursday, May 7, 2020

Celebrating Vesak Day.....Vegetable Biryani.

Vesak is the day where Buddhists celebrate the birth, enlightenment, and death of the Buddha, which according to the traditons happened on the same date.

It is held in the full moon of the lunar month of Vesak that can be either April, May or June. This year Vesak is on May 7th, 2020 (full moon). It is a day to celebrate, meditate,  bring happiness to the people around, and eat vegetarian dishes.

This year, I have made a Vegetable Biryani. I have not made it before, but I can assure you that it will not be the last time I make it....we love it!

We wish you a peaceful and a happy Vesak!! 

This recipe seems complicated to make, but it is not. However, it requires organization in order to make it faster.

Vegetable Biryani

For the rice

2 cups of basmati soaked for 20 minutes
3 cups of water
1 teaspoon of cumin
2 tablespoons of yogurt
few strands of saffron and water

For the vegetable marinate

1 cup of yogurt
1 teaspoon coriander powder
1 teaspoon of cumin
2 crushed cardamoms
1/4 teaspoon ground cinnamon
1 piece of cinnamon
2 teeth
2 bay leaves
1 teaspoon red chili powder
2 tablespoons Biryani masala powder
6 mint leaves, chopped
1 teaspoon of turmeric
1 1/2 cup frozen vegetables
4 potatoes diced half cooked
10 mushrooms cut in half.

3 tablespoons of caju
150 grams of Paneer

For cooking vegetables
2 tomatoes, chopped
1 teaspoon of turmeric
some caju
1 stick of cinammon
1 bay leaf
2 tablespoons of chili powder
Salt to taste
1 chopped onion
3 garlic cloves, minced
1 pinch of ginger 2.5 cm chopped
1/2 cup of yogurt

1 cup of water

To decorate
Caju and mint leaves

Mix the yogurt and spices, and add the paneer and vegetables. Let them marinate for 2 hours. The more time the better.

In a pot, melt the ghee, and sautee the onion, garlic, and ginger. Once they are cooked, add the chopped tomatoe, turmeric, salt, and yogurt. Let it cook for 5 minutes at low heat. 

Add the marinated vegetables/paneer, and add water as needed. Correct for salt, and let it cook for 20 minutes at low heat.

Cook the soaked rice until is tender, but not fully cooked. Take it out, and place it on a plate to let it cool. Add saffron water on top.

You can make the biryani in layers. One layer of vegetable cooked, one layer of rice, and repeat. Then decorate it with saffron water, caju, and mint leaves. Cook it for 7 minutes at low heat to mix the flavors.

I prefer to put them only in two layers because for me it tastes better. Spread the vegetables, then the rice, decorate it with saffron water, caju, and mint leaves. Cook it for 7 minutes at low heat to mix the flavors. The vegetable will infuse the rice without making it strong. ENJOY!!....It is delicious...

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