MUSALAMANI VEGETABLE BIRIYANI

This Biriyani was taught to me by a Muslim cook after three years of request. This BIRIYANI is among the
best I have ever tasted. Among the Hyderabadi and Tamilnadu Biriyani, Tamilnadu Biriyani tastes much
superior and has a wonderful taste which lingers in the mouth for a long time. In Madras, Ahmediya Hotel
near old flower Bazaar and Taj Coronation restaurant in Broadway were two places where I have had the
privilege of tasting the finest Tamilnadu Musalamani Biriyani.

INGREDIENTS
300 gms. Old Biriyani Rice (1.5 cups)
2 medium Onions sliced in rings
2 Medium onions diced
I cup of Mixed Vegetables diced (Green Peas, Carrots, Beans etc.)
3/4 cup Medium sour fresh curd (200 ml)
3 medium Tomatoes Diced
5 Green Chillies Sliced
2 spoons of Raisins optional
10 Nos. Cashew nuts optional
Ghee and oil for frying and Tempering
Salt to taste
Fresh lemon Juice from 3/4 lime.

WET SPICES
2+2 Spoons of Ginger and Garlic paste
1 Onion made in paste
1/4 cup of coarsely made paste of Mint leaves (make this paste or freshly cut mint leaves five minutes
before adding to spice mass)
1 spoon of paste of cinnamon, Cloves, cardamom and a little flakes of Nutmeg.

DRY SPICES
10 Nos. cloves
5 Nos. 2" pieces of cinnamon sticks
15 Nos. Cardamom
2 Bay leaves
Some strands of Saffron
1/2 spoon Turmeric Powder
1.5 spoons chilli powder

METHOD OF PREPARATION
First heat a spoon of Ghee in a kadai and light roast Biriyani Rice for about six to eight minutes .Keep
turning the rice .You must take care to wash and dry the rice first. Set aside the rice. Semi cook all the
diced vegetables with a little salt and a little sugar. Now prepare all the wet masalas and Dry masala and
keep them in a plate in different small cups. Take care to cut Mint leaves just before you are adding the
same when needed. First semi cook Rice with a little of salt and see that it is fully drained of water .
Set it aside. Take two ladles of Oil in a kadai and add rings of onions, fry on a medium heat. When the
rings are Brown, take out and drain the oil. Set the onions aside. Now add all the dry spices in the same
oil, if oil is less, add a ladle or two. And when the cloves start popping, add diced onions and fry till the
onions are translucent. Now immediately add Tomatoes and fry for about a minute. Now add onion paste
and Ginger Garlic paste. Turn till the raw smell of onion, Garlic and Ginger goes off .This should take no
more than two minutes. Now add the cooked vegetables and stir and mix with the masala. At this stage,
add curd and stir well. Now add salt, Turmeric powder, Chilli powder and paste of Cinnamon, cloves and
cardamom etc. Heat over medium flame for about three to four minutes Now add mint leaves at this time
Heat the mix for further one minute and remove from flame.

SECOND STAGE:
Mix the spiced mixture with rice by making alternate layers of rice and masala, Let it stand for about 30
minutes. Now re-cook the rice-masala mix by giving it a Dum in a Biriyani Handi by placing coal on top
and cook on a low to medium flame. If you do not have this facility, I would suggest you to cook both rice
and vegetables fully and mix the masala and rice. You may add fresh lemon Juice at this stage The final
cooking will take about 30 minutes if you are giving it a Dum or else, reheating the rice and masala can
be avoided. Leave the mixed rice for about one hour. Fry cashewnuts and raisins in a little ghee and add
this to Biriyani. Before serving, steam heat the Biriyani by placing the vessel in a large aluminum vessel
or reheating in a non stick deep pan. Decorate with onion rings, sliced chillies and Saffron. Even though
the process looks a bit complicated, in practice, it is not so .The end result is heavenly tasting Biriyani
made in true Musalamani Tamilnadu style. This Biriyani is to be eaten with onion Raitha , Kurma or as it
is. Let me know how it turned out.

ENJOY !!!!

VARIATION

Chicken Biriyani can be made in the same manner except, in place of Vegetables, please cook chicken
breast or chicken legs after marinating in the wet spices for about one hour and steam cooking along with
either rice or separately. Place the chicken in the rice before serving.