Ivy Gourd Biryani

Name: Ivy Gourd Biryani
Total time: 1200 s
Cuisine: Indian
Ingredients: 10-12 Long slit Ivy Gourd small size; 2 cups Washed and Soaked long grain rice; 3 tablespoons Ghee; 1 tsp Cumin seeds; whole spices star anise 2, cloves 4, cardamom 4, peppercorns 6,; whole spices whole spices Cinnamon 1 stick, bayleaf 1, 2 black cardamoms; 1 Chopped onion; 1 Chopped tomato; 2 Chopped green chillies; 1 tablespoon Ginger garlic paste; 1 tablespoon Biryani masala; 1 tablespoon Grated dry coconut; 1 tablespoon Yoghurt; 1 tsp Turmeric powder; 1 tsp Chilli powder; as required Salt to taste; 1/2 tsp Sugar; 4 cups Hot water

Vaishali Suhas @HealthisWealth

Bangalore , India

Ivy Gourd or Tondli in Marathi is my favourite vegetable and I can eat it every day. There are many recipes which we can make . It's rich in vitamin C, iron and other micronutrients. So I decided to prepare a quick pressure cooker Biryani with it.
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Vaishali Suhas @HealthisWealth

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Ingredients

20 minutes

10-12Long slit Ivy Gourd small size
Maharashtrian Thali
2 cupsWashed and Soaked long grain rice
Upma (Karnataka Kaara Bhath)
3 tablespoonsGhee
Subj Soya Biryani
1 tspCumin seeds
whole spices star anise 2, cloves 4, cardamom 4, peppercorns 6,
whole spiceswhole spices Cinnamon 1 stick, bayleaf 1, 2 black cardamoms
1Chopped onion
1Chopped tomato
2Chopped green chillies
1 tablespoonGinger garlic paste
1 tablespoonBiryani masala
1 tablespoonGrated dry coconut
1 tablespoonYoghurt
1 tspTurmeric powder
1 tspChilli powder
as requiredSalt to taste
1/2 tspSugar
4 cupsHot water

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Steps

20 minutes

1

First, heat 1 tablespoon ghee in a pressure cooker handi. Add the whole spices and saute well. Then add onions, chillies, ginger garlic paste, coconut and saute until aromatic. Now grind this to a coarse powder.
2

Then in the same handi, add 1 tablespoon ghee. Then add 1 tsp cumin, prepared masala, all the spice powders, reserving 1/2 tsp Biryani Masala for later. Then add the ivy Gourd pieces and fry for 1 minute.
3

Add rice and mix well. Add salt, sugar and beaten yoghurt. Then add 4 cups hot water, stir well and close lid. Pressure cook for 3 whistles. Cool till pressure release then open. Add 1 tablespoon remaining ghee, biryani masala and gently combine.
4

Garnish with chopped coriander leaves and serve with curd raitha. Enjoy!

Linked Recipes

Maharashtrian Thali

Upma (Karnataka Kaara Bhath)

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Cooksnaps

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Vaishali Suhas @HealthisWealth

on November 20, 2022 13:21

Bangalore , India

Hello and welcome to my collection of healthy , tasty and easy recipes. I am Vaishali Suhas, from Nagpur, India. A Diet coach, Wellness and Nutrition Expert, and a Food Technologist. I am also a proud Cookpad author, Home chef, Baker and Vegetarian / Vegan recipe developer. Follow me on my page on Instagram@vaishubakesYouTube https://youtube.com/@NutritionwithVaishali?si=YorzPAvED9UV3VyZFacebook https://www.facebook.com/profile.php?id=100063908260991&mibextid=2JQ9oc