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Pongal Kootu Veg Biryani
Pongal Kootu Veg Biryani

Before you jump to Pongal Kootu Veg Biryani recipe, you may want to read this short interesting healthy tips about {The Basics of Being Healthy. Becoming A Healthy Eater

Can Fast Food Be Healthy?

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We hope you got benefit from reading it, now let’s go back to pongal kootu veg biryani recipe. You can have pongal kootu veg biryani using 28 ingredients and 11 steps. Here is how you do that.

The ingredients needed to prepare Pongal Kootu Veg Biryani:
  1. Prepare 1 tbsp tamarind pulp
  2. You need 1/2 cup toor dal
  3. You need 1 chopped potato
  4. Take 1 chopped carrot
  5. Prepare 1/2 cup chopped broad beans
  6. Use 1/2 cup chopped French beans
  7. Provide 1 chopped sweet potato
  8. Get 100 grams pumpkin chopped
  9. Provide 1 chopped ash gourd
  10. You need 2-4 dry red chillies
  11. Use 1 tbsp chana dal
  12. Use 2 tbsp coriander seeds
  13. Prepare 1/2 cup grated coconut
  14. You need 1/2 tsp fenugreek seeds
  15. Use 2 tbsp oil
  16. Use 1 tsp mustard seeds
  17. Get 1 pinch asafoetida
  18. Get 2 cups Basmati Rice
  19. Get 5-6 leaves curry
  20. Use 1 stick cinnamon
  21. Get 2 dried bay leaves
  22. Prepare 1 tsp pepper corns
  23. Use 3-4 cloves
  24. Provide 1 star anise
  25. Prepare 1 maze flower
  26. Use to taste Salt
  27. You need 1/2 cup milk
  28. Use 3-4 string strands of saffron
Steps to make Pongal Kootu Veg Biryani:
  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

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