Pongal Kootu Veg Biryani

Name: Pongal Kootu Veg Biryani
Cuisine: Indian
Ingredients: 1 tbsp tamarind pulp; 1/2 cup toor dal; 1 chopped potato; 1 chopped carrot; 1/2 cup chopped broad beans; 1/2 cup chopped French beans; 1 chopped sweet potato; 100 grams pumpkin chopped; 1 chopped ash gourd; 2-4 dry red chillies; 1 tbsp chana dal; 2 tbsp coriander seeds; 1/2 cup grated coconut; 1/2 tsp fenugreek seeds; 2 tbsp oil; 1 tsp mustard seeds; 1 pinch asafoetida; 2 cups Basmati Rice; 5-6 leaves curry; 1 stick cinnamon; 2 dried bay leaves; 1 tsp pepper corns; 3-4 cloves; 1 star anise; 1 maze flower; to taste Salt; 1/2 cup milk; 3-4 string strands of saffron

Priyanka Gandhi Mehta @cook_12131531

This is a special Biryani recipe which uses a traditional Pongal curry - "Kootu" made during the festival of Pongal.

Priyanka Gandhi Mehta @cook_12131531

This is a special Biryani recipe which uses a traditional Pongal curry - "Kootu" made during the festival of Pongal.

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Ingredients

1 tbsptamarind pulp
1/2 cuptoor dal
1chopped potato
1chopped carrot
1/2 cup chopped broad beans
1/2 cup chopped French beans
1chopped sweet potato
100 gramspumpkin chopped
1chopped ash gourd
2-4dry red chillies
1 tbspchana dal
2 tbspcoriander seeds
1/2 cupgrated coconut
1/2 tspfenugreek seeds
2 tbspoil
1 tspmustard seeds
1 pinchasafoetida
2 cupsBasmati Rice
5-6 leavescurry
1 stickcinnamon
2dried bay leaves
1 tsppepper corns
3-4cloves
1star anise
1maze flower
to tasteSalt
1/2 cupmilk
3-4 string strands of saffron

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Steps

1

Tie cinnamon stick, dried bay leaves, pepper corns, cloves, star anise, maze flower in a small piece of muslin cloth and keep aside
2

Wash rice and cook them with double water, muslin potli of spices and salt to taste
3

In a pressure cooker, cook washed toor dal and mash it well
4

In another pan put all the chopped veggies and cover them with little water and cook covered till soft
5

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
6

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
7

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
8

Cook till most of the water is absorbed as we don’t want it to be much liquid for biryani.
9

Heat remaining oil and add red chillies, asafetida, mustard seeds and curry leaves and let them crackle. Now put this tempering in prepared Kootu
10

And finally layer the biryani in a microwave safe pot, one layer rice then one layer of Kootu and repeat it till your preference
11

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