Thursday, March 11, 2010

Rava Biryani


Coarse semolina (jada rava) 1 1/2 cups
French beans, 1/2 inch pieces 10
Carrot, thinly sliced 1 medium
Cauliflower, cut into florets 1/4 small
Green capsicum, 1/2 inch pieces 1 medium
Potatoes, boiled and cubed 1 medium
Ghee 1/2 cup
Green cardamoms 4
Cloves 10-12
Cinnamon 3 one-inch pieces
Cumin seeds 1 teaspoon
Fennel seeds (saunf) 1/2 teaspoon
Salt to taste
Yogurt 6 tablespoons
Onions, sliced thinly 3 medium
Ginger paste 1 tablespoon
Garlic paste 1 tablespoon
Coriander powder 1 teaspoon
Red chilli powder 1/2 teaspoon
Fresh coriander leaves, chopped 2 tablespoons
Fresh mint leaves 1/4 cup
Cashewnuts, halved and fried 10-12
Raisins , fried 2 tablespoons

Heat two tablespoons ghee in a pan. Add green cardamoms, cloves, cinnamon, cumin seeds and fennel seeds and sauté till fragrant. Add rava and sauté for four to minutes or till fragrant and lightly browned. Add three cups of boiling water and stir. Add salt and two tablespoons yogurt and mix well. Cover and cook on medium heat.Heat two tablespoons ghee in another pan. Add onions, French beans, carrot, cauliflower and salt and sauté for a minute. Add ginger paste and garlic paste and sauté for another minute. Add half a cup of water and cook. Add coriander powder and red chilli powder and stir. Continue to cook till the vegetables are softened. Add capsicum and stir. Transfer half the mixture into a deep pan. Spread the potato cubes. Sprinkle coriander leaves, some mint leaves. Over that spread half the rava. Sprinkle two tablespoons yogurt, half the raisins and half the cashewnuts. Spread the remaining vegetables and top it up with the remaining rava. Sprinkle the remaining raisins, remaining yogurt, remaining cashewnuts and mint leaves. Cover and cook on medium heat for ten to fifteen minutes. Alternatively you can keep the pan on a hot tava and cook on dum. Serve hot.

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