“Evalavo Pannitom Itha Panna Matoma
“ haha,This is how i thought when my friend Megha suggested me to try “Anjappar style biryani recipe” using vegetables.I browsed through few Anjappar style chicken biryani recipes and got it from here & here.I mixed up both the recipes and tried it using potato & peas.I usually make biryani using pressure cooker.This time i tried using rice cooker and made it little more spicy as it belongs to Chettinad.The result was yummy and we loved it.After i made this biryani successfully i became very happy & contented that i had tried and shared almost all the popular Tamil nadu biryani recipes like Ambur star biryani, Dindigul Thalappakatti biryani, Coimbatore Angannan biryani, Muslim wedding biryani, Kuska in vegetarian version which was my long time dream.In the line of those yummy biryani recipes,here is yet another interesting and the most popular Anjappar biryani recipe.Friends,do suggest me if u know any other popular biryani recipe across Tamil Nadu.I am eager to try that too.Lets see how to make this flavourful and easy to make Anjappar Biryani Recipe in detail.
Before going to the recipe,I would like to tell something.As I am bit tied up with some personal work, i will try to make a post whenever i find time.Please bear with my irregular postings just for a week.Thanks for understanding.
Check out my other popular Tamil Nadu Biryani recipes
Ambur star biryani
Dindigul Thalappakatti biryani
Coimbatore Angannan biryani
Muslim wedding biryani
Kuska
Anjappar biryani recipe using vegetables
Anjappar biryani recipe with potato & peas - Sunday special lunch menu series - 14
Cuisine: Indian
Category: Lunch
Serves: Serves 2
Prep time: 20 Minutes
Cook time: 15 Minutes
Total time: 35 Minutes
INGREDIENTS
- Basmati rice - 1 cup ( India Gate)
- Potato - 3 nos
- Green peas - a fistful
- Green chillies - 2 nos
- Red chilli powder - 1/2 tsp
- Salt - as needed
- Water - 2 cups
- Ghee – 2 tsp
- Cooking oil - 2 tbsp
- Ghee - 1 tbsp
- Cinnamon - 1 inch piece
- Cloves - 2 nos
- Cardamom - 1 no
- Biryani leaf - 1 no
- Big onion -1 no ( sliced)
- Tomato - 1 no
- Big onion - 1/2 no or Small onions - 8 nos
- Green chillies - 2 no
- Ginger - 1 inch piece
- Garlic - 5 cloves
- Fennel seeds – 1/4 tsp
To Garnish
Mint + coriander leaves – 3 tbsp ( finely chopped)
METHOD
- Wash and soak the basmati rice for 20 minutes.In the mean time,peel the potatoes and chop into cubes.Slices the onions,cut the tomatoes into small pieces.Slit the green chillies.Grind the ingredients given under”to grind” to a smooth paste adding enough water.(If u don’t want to grind them add 1.5 tsp of g&g paste along with crushed fennel seeds in oil while sauting onions and whole spices)
- Now drain all the water in soaked rice.Heat ghee in a kadai and roast the rice for 2 minutes without breaking them.
- Now heat the rice cooker in cooking mode and add oil + ghee in the center of serrated plate.Add cinnamon,cloves,cardamom and biryani leaf.Saute for a second.Now add the sliced onions and slitted green chillies.Saute till transparent.Now add the ground paste and saute until raw smell goes off.Add red chilli powder and mix well.The rice cooker mode may switched into warm mode.No problem,just keep sauting in the heat of plate.Now add the tomatoes and salt.Mix until tomato turns pulpy.Turn the rice cooker to cooking mode and add water.
- Add finely chopped mint+coriander leaves in water.When the water comes to a boil,add rice.Cook it till done.
Enjoy with raita !
Note
- You can make this biryani using pressure cooker too but change the quantity of water to 1.5 cups.
- Adjust the quantity of chillies based on your need.
- You should not add mint+coriander leaves while sauting.Add them only in the water before adding rice.
- Roasting rice helps to give firm and long grain rice.
Try this yummy Anjappar style biryani recipe in a weekend and Enjoy with your family
