Brown Rice Veg Biriyani Chinese Style/
Brown Rice Chinese Style/
Veg Biriyani Chinese Style/
Combo of South Indian and Chinese Food/
I tried a lot to give a suitable name to this dish as its a fusion kind of recipe. Still i am not satisfied with the name. Please suggest a good name for this dish. I made veg biriyani with combo of Indian and Chinese method of cooking which came out excellent. Yesterday i asked my hubby what he want for dinner he said make brown rice but as you know brown is very healthy but doesn't taste that much good. Earlier i made brown rice Pulao so wanted to try out something different. I thought for a while and kept on thinking to make it interesting. By the time i started boiling brown rice as it takes lot of time to cook. Then i started preparing veggies which was available with me.Suddenly i reminded my son was asking for hakka noddles which was out of stock and an idea clicked me, i said to myself yes brown rice biriyani Chinese style. wow. One thing which always attract me in chinease food is that they don't cook veggies full they saute them which gives a very nice crunch. I started preparing everything, by the time rice was cooked i was ready to give my biriyani final heat. My rice was ready within 30 minutes. Yes even i was amazed that how these scrumptious rice served in such a short time. Believe me friends they worth trying specially if you like Chinese food. You can spice it up by adding chilly sauce or red/green chilly. My family loved it. Try it guys it worth trying.
Total Cooking time- 20 minutes
Preparation Time- 5-7 minutes
Total Time- 30
Serving - 2 persons
Brown Rice- 1 cup
Onion - 1 big
Tomato- 2 big
Garlic- 8-10 pods chopped finely
Ginger - 1 tsp chopped finely
capsicum - 1 tbsp chopped finely
Peanuts- 1 tbsp
Kaaju/Cashews- 1 tbsp
Cumin Seeds- 1 tsp
Soya Sauce- 1 tbsp
Vinegar- 1 tbsp
Salt - as per your taste
Method:-Sending this to http://cooksjoy.com/blog/2013/09/30-minute-meals-event-announcement-cj-6.html
cook till oil separates
Grab your ingredients
Heat 4 cups of water and add oil and salt in it
wash rice twice
Put them in water and boil to cook
Let them boil till then prepare other things
Chop half onion lengthwise
chop and put tomatoes+half onion in a grinder
make puree out of it
Heat 2 tsp oil
fry cashews and peanuts together
take them out
in the same oil fry sliced onion and capsicum
keep aside for further use
now heat 1 tbsp oil
add cumin seeds+chopped ginger+garlic
Don't fry for long 2-3 seconds are enough
Add tomato onion puree and salt
cook till oil separates
add half cup water in it
Let it boil once
By the time check if your rice are done
Add boiled rice in tomato gravy
you can use rice water to add in tomato gravy
Mix them well
Mix them well cover and cook for 2-3 minutes
Then cook uncovered for 1-2 minutes
or till all water evaporates
RICE ARE READY
Now mix fried onion+capsicum+cashews+peanuts
I served it with Coconut Chatni recipe coming soon
- Fry all veggies like ginger garlic capsicum onion lightly to remain the crunch intact. As in most of the Chinese recipes i saw they cook veggies but let them remain crunchy that's the taste i wanted in my biriyani.
- Brown rice needs lot of water and time to get cooked.
- Don't over boil the rice they should be 90% cooked while added in tomato gravy.
- Always mix rice gently otherwise they will get mushy.
- You can use boiled rice water to make tomato gravy it will become more rich.
- You can add red/green chilly or even chilly sauce to spice it up.
- You can serve it with any side dish/sauce/chatni etc. But it will never disappoint you if you will take it alone.
HOPE YOU WILL LIKE IT