Shahi Vegetarian


Husband was leaving for Boston the other day and I planned to make a special dinner so he’ll not miss my food much, it is a different matter that he’s gorging on some great food outside now. There was no meat at home, so had to settle with vegetarian. Googled for a long time and found some great shahi or mughlai dishes, finally zeroed on Mughlai Dum Biryani, Shahi Kofta Curry and Shahi Tukda for dessert. πŸ™‚

Mughlai Dum Biryani
Ingredients:

Basmati Rice – 2 cups
Bay leaves – 2-3
Cloves – 5
Cinnamon sticks – 2-3
Black Cardamom – 3
Peppercorn – 5

Cauliflower florets – 1 cup
Diced carrots – 1/2 cup
Green peas – 1/2 cup

Chopped onion – 1/4 cup
Chopped tomatoes – 1/4 cup
Slit Green Chillies – 2

Cumin seeds – 1/2 tsp
Ginger garlic paste – 3 Tbsp
Ground coconut paste – 2 Tbsp

Turmeric powder – 1/4 tsp
Red chilli powder – 2 tsp
Coriander powder – 1 tsp
Garam masala powder – 1 tsp
Salt – To taste

Mint leaves – 1/4 cup
Coriander leaves – 1/4 cup

Sliced Onions – 1/4 cup
Cashews – 5

Curd – 2 Tbsp
Milk – 1/2 cup
Lemon juice – 1 Tbsp

Oil – 3 Tbsp
Ghee – 2 Tbsp

Recipe:
Take a heavy bottomed pan and fry the sliced onions and cashews in ghee till golden brown and keep aside.

Add and fry the bay leaves, cloves, cinnamon sticks, black cardamoms, peppercorns in the same ghee. Now add the washed basmati rice and fry it for a minute. Add 3 1/2 cups of water, salt and lime juice. Let it boil and cook on medium till it is almost cooked. Remove it on a plate and let it cool once done.

Boil the cut vegetables till half cooked.

Take oil in a pan. Add the cumin seeds when it is hot. Add and fry chopped onions. Then fry the ginger garlic paste. Now add the coconut paste, chopped tomatoes, curd, green chillies and mint leaves. Saute it well. Now add the boiled vegetables, turmeric, chilli powder, coriander powder, garam masala powder and salt. Cover and let it cook.

Now comes the layering part. Grease the heavy bottomed pan you used earlier with ghee. Pour a layer of rice and then the vegetable gravy and repeat. Sprinkle half a cup of milk over it and garnish with the fried onions and cashews and coriander leaves.

Leave it on dum, that is on lowest flame for atleast 30 mins. Serve it with a side gravy and raitha. πŸ™‚

P.S. Let’s leave the shahi kofta curry and shahi tukda for next time.

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