Thursday, April 26, 2012

Bottle gourd Briyani



Basmati Rice - 2 cups

Bottle gourd - 1 cup (chopped)

Onions - 1 no (medium, chopped)

Tomatoes - 2 nos (medium, chopped)

Ginger Garlic paste - 1 tbs

Curd - 1 cup

Ghee - 2 tbs

Oil - 2 tbs

Green Chilies - 4 (slitted)

Red chilly powder - 1 tsp

Coriander Leaves - 1 bunch (finely chopped)

Mint leaves - 1/2 bunch (finely chopped)

Salt to taste

Pattai - 5  nos 

Lavangam - 5nos 

Cardamom -  5 nos

Pepper - 4 nos

Lemon juice  - 1 tsp

Coconut milk - 1 cup

Cashew - 8 nos (roasted) (optional)


Wash and Soak the rice in  2 cups of

water and 1 cup of coconut milk

half an hour before start.

Make a coarse powder of  pattai,

lavangam, cardamom, pepper.

In a cooker put oil to heat and add the

coarse powder , onion , green chillies , 

ginger garlic paste , tomatoes, mint and

coriander leaves  and the 

bottle gourd pieces.

Add salt and Saute well  and mix with the 


Add the curd and a tsp of red chilly


Cook till the oil leaves from the masala.

And then add the rice with its water and

close the lid  and allow for 3 whistles. 

After the air releases , add the fried 

cashews  lemon juice , ghee and some 

mint and coriander leaves. 

Mix well and close it  for another
5 minutes. (Not in flame) . 

Serve with onion pachadi and 

cucumber raitha.  


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