When you pack your lunch box for work, you are always on the lookout for quick one pot meal or something easy. Even with so many
Vegetable Biryanis that I have posted, another one was never a problem. Today's cooking from back pack features Vegetable Biryani, got from the back of a basmati rice packet. This cover has been with me for so many years. It must have been at that point when I stopped cutting it down and saved it as such. Guess by now you know how much of a mess my collection must be with so many loose covers and papers.
Though I have enjoyed all my BM themes all these months, I must confess this is the best of all. It is actually making me clean my collection. I can now dispose the papers and not worry about writing it down as it's already recorded on the blog. Surprising all the 4 recipes that I have tried it turned out well. Of course, there has been fair amount of customization done to the recipe. As I have said I can never follow a recipe to the exact notes, plus to make sure the dish gets eaten up.
Like for this vegetable biryani, there is no mention of green chilis or red chili powder. I can't imagine hubby dear even touching it with a stick, let alone eat it with raitha.
By the time I reached the end of the cooking process, I could feel the wonderful aroma spreading through the house. Once it was done, I was sure it's going to be very good. I served with just onion raitha and it went very well.
The back pack recipe called for all spices to be ground as whole spice. Since I had all the spices powders, I added them as such. You can grind them as whole, it will be different.
The recipe didn't call for chilies, since biryani will end up not being spicy, I added green chilies. Also I simply served with raitha as it was spicy on its own.
When you want to cook this in a regular pan, increase the water measure to 1/2 cup and cover with a heavy lid and cook in low flame.
