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Vegetable Biryani & Karimeen Pollichathu
 Vegetable Biryani ( Biryani with the goodness of vegetables ) Serves : 4 Time required : 1 hour 15 minutes Ingredients 350 g basmati rice . washed and soaked for 20 minutes 120 g ghee 5 g whole garam masala ( 4 cloves , 4 cardamoms and 4 cinnamon sticks ) 100 g onions , chopped fine 8 green chillies , slit lengthwise 50 g ginger - garlic paste 10 g chilli powder Salt to taste 100 g potatoes , peeled and cubed 100 g carrots , cubed 100 g French beans , diced 75 g green peas , shelled 5 cm ginger , juliennes A few strands of saffron , soaked in a little milk 20 g mint leaves , chopped 20 g coriander leaves , chopped A pinch of cardamom - mace powder Method Heat a little ghee in a pan. Add half of the whole garam masala , saute until it begins to crackle. Add the onions and brown them , add half of the green chillies , ginger paste , chilli powder and salt. Saute for 5 minutes. Add the vegetables and stir fry for a while till they are well coated with the masala. Add enough water and cook till done. Bring plenty of water to a boil. Add salt the remaining whole garam masala . Add rice and cook till three - fourths done. Drain out the water. To assemble biryani : Take the pan with the cooked vegetables . Sprinkle half of the ginger juliennes , green chillies and half of the saffron milk , mint leaves and coriander leaves. Spread half of the rice over the vegetables. Sprinkle the remaining juliennes , saffron milk , mint leaves and coriander leaves. Fat : 31.1 gThen spread the remaining rice over. Place a moist cloth on top, cover with a lid and seal with atta dough. Put the sealed handi on dum ( seal lid with atta dough ) on low heat or in a pre - heated oven for 10 to 15 minutes. Break the seal , shift the rice from top of the handi and remove the vegetables to make a bed of vegetables in a rice dish, spread the rice on top . Serve hot with raita. Nutritional value of each serving - 677.7 kcal Proteins : 10.2 g Carbohydrates : 88.9 g  Karimeen Pollichathu Ingredients Pearl spot (Karimeen) or pomfret or fillets of sear fish For the marinade : 1 heaped teaspoon chilly powder 1/2 teaspoon turmeric powder 1 teaspoon vinegar Salt to taste For the masala paste and gravy : 1 teaspoon red chilly powder 1/2 teaspoon turmeric powder 1 teaspoon pepper powder 1 heaped teaspoon coriander powder 10 small red onion ( shallots / sambar onion ) sliced 3 - 4 green chillies, slit lengthwise 3 springs curry leaves 1 cup ( 100 ml ) thick coconut milk extracted from coconut or dilute 25 g coconut milk powder with 100 ml water 2 tablespoon cooking oil 1 inch piece ginger , chopped fine 1 plantain leaf , washed and dried Method Clean the fish and make gashes on both sides. Rub with the marinade and keep aside for half an hour. Make a paste red chilli powder , turmeric, pepper and coriander powder with a little water . Heat 1 tablespoon oil and sauté the onions, ginger, green chillies and curry leaves for 5- 8 minutes or till golden color and a nice aroma. Remove from the pan and keep aside. Heat 1 tablespoon oil and add the masala paste and sauté on a low heat till the masala starts leaving the sides of the pan. Add marinated fish and coconut milk. Add sautéed onions, green chillies and curry leaves. Simmer on low heat until fish is coated with thick gravy. The gravy should not be watery. Carefully remove the fish and place it on the banana leaf. Don?t let it break. Spread the thick gravy on top the fish . Wrap the fish with the banana leaf and tie it securely with cotton thread or vazhanaaru. Microwave for a minute or two; or keep in a non stick pan, cover and cook for a minute or two till a delectable aroma emerges. Serve hot with rice / kuthari choru / appam . Recipe credit - India Today  related searches : Vegetable
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