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Before you jump to Pongal Kootu Veg Biryani recipe, you may want to read this short interesting healthy tips about Healthy Eating Doesn’t Have To Be A Chore.
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We hope you got insight from reading it, now let’s go back to pongal kootu veg biryani recipe. To cook pongal kootu veg biryani you only need 28 ingredients and 11 steps. Here is how you achieve it.
The ingredients needed to cook Pongal Kootu Veg Biryani:
- Take 1 tbsp tamarind pulp
- You need 1/2 cup toor dal
- Get 1 chopped potato
- Prepare 1 chopped carrot
- Prepare 1/2 cup chopped broad beans
- Prepare 1/2 cup chopped French beans
- You need 1 chopped sweet potato
- Take 100 grams pumpkin chopped
- Get 1 chopped ash gourd
- Use 2-4 dry red chillies
- You need 1 tbsp chana dal
- Get 2 tbsp coriander seeds
- Provide 1/2 cup grated coconut
- Prepare 1/2 tsp fenugreek seeds
- You need 2 tbsp oil
- Provide 1 tsp mustard seeds
- Use 1 pinch asafoetida
- You need 2 cups Basmati Rice
- Get 5-6 leaves curry
- Use 1 stick cinnamon
- You need 2 dried bay leaves
- Provide 1 tsp pepper corns
- Take 3-4 cloves
- You need 1 star anise
- Get 1 maze flower
- Take to taste Salt
- Prepare 1/2 cup milk
- Use 3-4 string strands of saffron
Instructions to make Pongal Kootu Veg Biryani:
- Tie cinnamon stick, dried bay leaves, pepper corns, cloves, star anise, maze flower in a small piece of muslin cloth and keep aside
- Wash rice and cook them with double water, muslin potli of spices and salt to taste
- In a pressure cooker, cook washed toor dal and mash it well
- In another pan put all the chopped veggies and cover them with little water and cook covered till soft
- In a pan heat 1 tsp of oil and add coriander seeds, chana dal, fenugreek seeds and 2 dry chillies and fry these till the dal becomes little golden in colour
- The add grated coconut and roast it till the coconut is golden in colour, cool it a bit and grind to a fine paste with help of little water
- In the vegetables pot add tamrind pulp, cooked toor dal, ground masala paste and salt to taste and mix well then cook for 4-5 minutes
- Cook till most of the water is absorbed as we don’t want it to be much liquid for biryani.
- Heat remaining oil and add red chillies, asafetida, mustard seeds and curry leaves and let them crackle. Now put this tempering in prepared Kootu
- And finally layer the biryani in a microwave safe pot, one layer rice then one layer of Kootu and repeat it till your preference
- Mix saffron with warm milk and pour it over the final layer of rice, close the lid of the pot and microwave for a minute
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