|
|
|
 |
|
|
Bharwan Lauki Ki Biryani (Stuffed Bottle Gourd)
Vegetarian Rice Dish from Awadh |
 |
|
For Bharwan Lauki:
1 medium Lauki (bottle gourd)
200 gms Soy granules, soaked and washed twice
100 gms. Carrots, minced fine
100 gms. Cauliflower, minced fine
50 gms. Desiccated coconut
2 gms. Turmeric
2 gms. Chilly powder
2 gms. Zeera powder
5 gms. Roasted Saunf Fennel Seeds, ground course
2 Tbls. Oil to cook
1/4 cup Cashews
1/4 cup Pista
1/4 cup Kishmish/raisins
Oil to fry
Salt to taste
For Rice :
500 gms. Basmati rice, soaked for 1 hour
1 Tbls. Whole Garam Masala (Indian Spices)
2 Tbls. Ghee to fry rice
|
For Bharwan Lauki:
Hollow out the Lauki and reserve the ends to seal once it is shifted
Apply Salt liberally and set aside for 15-20 minutes
Wash and drain
Simultaneously heat oil in a Kadai/wok and add the spice powder
Add the nuts fry for a minute
Add soy granules and minced veg
Add coconut and the rest of the ingredients to saute for 3 minutes
Cool and stuff the hollowed Lauki and fry till golden brown
Once cool, slice 3 cms thick
For rice:
Drain rice and fry
Add Water and spices and par boil
Finishing:
Take a heavy bottomed Handi/lagan/Pan, add the oil (25 ml) and saute the whole spices 20 gm (mace, green and black cardamom, cloves, shia zeera) for a few minutes.
Add 150 gms of browned onions and saute.
Add 175 ml of hung curd and cook for approx 5 minutes
Layer the sliced Lauki and spread the rice over it
Garnish with brown onions and sprinkle 1/2 gm of saffron dissolved in 2 Tbls. of Kewra water and 50 ml milk.
Seal the lid with dough and place on medium heat for 35 to 45 minutes till done or an oven preheated to 150C.
Open the seal just before serving. Fluff the rice with the gravy(masala) and separate the Lauki slices.
Serve the rice first and then place the Lauki slice over it. accompanied with Bhurani raita and pickled onions.
|
 |
Preparation Time: |
Serves: 4 to 6 |
| Recipe Origin: India |
|
Submitted by: |
|
Shyam Ithikkat
United States |
|
|
|
|
| This recipe has been viewed 5471 times. |
|
|
|
