Vazhaipoo (Plantain flower) Biryani

                                           

Vazhaipoo Biryani

 

Ingredients:

1 cup Basmati Rice

2 onions (medium sized) chopped
2 tsp. Ginger garlic Paste
2 tsp. Small onion paste
1 Tomato chopped
1 tsp. Red Chili Powder (Adjust according to spicy level)
1/2 tsp. Garam Masala Powder
Handful of Coriander Leaves
Handful of Mint leaves
3 green chili
1 cinnamon stick
1 star anise
2 cardamom
1 bay leaves
2 clove
2 tbsp. Yogurt (curd)
Salt to taste
1 cup Plantain flower
Buttermilk - 1 cup
2 tbsp. Oil and 2 tbsp. of Ghee

Preparation:

1.Take the plantain flower florets, remove the stamen in each floret and soak in buttermilk (This will prevent discoloration).
                   

 

                  

2.Wash the rice and Soak for 20 min

Electric Cooker Method:

Turn on the rice cooker with rice, adequate water (1:1.5) and salt in it.

1.Turn on the stove, Heat 1 tbsp. of ghee and 2 tbsp. oil in a pan

2.Add cinnamon, cardamom, Bay leaf, cloves and fry for few seconds
3.Add onions and fry until golden brown
4.Add Small onion paste  and add ginger garlic paste, sauté until the raw smell is gone
5.Add chopped tomatoes and green chili and fry for few min until tomatoes turn mushy
6.Add the mint leaves and coriander leaves, and stir together to mix well
7.Drain the florets from buttermilk, add them to the pan, add some salt, sauté for a min
8.Add garam masala, chili powder and sauté until the raw smell is gone
9.Add curd (yoghurt), mix well
10.Add the whole mixture to the rice and stir well.

**Add 1 tsp. ghee and some coriander leaves at last stage (before switching off the rice cooker) and mix gently. Let the rice cooker be in warm state for another 5 min

**20 min of rice cooking will be enough

 

Pressure Cooker Method:

1.Turn on the stove, Heat 1 tbsp. of ghee and 2 tbsp. oil in the cooker
2.Add cinnamon, cardamom, Bay leaf, cloves and fry for few seconds

3.Add onions and fry until golden brown
4.Add Small onion paste  and add ginger garlic paste, sauté until the raw smell is gone
5.Add tomatoes and green chili and fry for few min until tomatoes turn mushy
6.Add the mint leaves and coriander leaves, and stir together to mix well
7.Drain the florets from buttermilk, add them to the pan, add salt, and sauté for a min
8.Add garam masala, chili powder and sauté until the raw smell is gone
9.Add curd (yoghurt), mix well, add 1.5 cups of water (add salt for the rice quantity)
10.Let it boil for sometime and add the rice, mix gently
Close the lid and cook for 2 whistles, open the lid once the pressure is been released, add 1 tbsp. of ghee and mix gently, cover for 5 min.
Garnish with coriander leaves.

**Serve hot with Veg/Chole korma/Potato fry/Raita