IVY BIRYANI

The main ingredient of this dish is ivy gourd which helps to lower blood sugar level, prevents obesity, eliminates long-lasting fatigue, protects the nervous system and provides more energy and a healthy metabolism. Ivy gourd has fiber in it which keeps the digestive tract healthy and prevents kidney stones.

Chemicals in ivy gourd might help heal skin wounds by killing bacteria, reducing swelling (inflammation), and rebuilding skin tissue.

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VICKS COOKS

23rd July 2020

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MAKES :- 3 SERVINGS

CUISINE :- SOUTH INDIAN RECIPES

COURSE :- MAIN COURSE

DIET :- VEGETARIAN

EQUIPMENTS USED :- WOODEN CHOPPING BOARD, MIXER GRINDER, IRON KADAI OR ALUMINIUM KADAI, STEEL PRESSURE COOKER.

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INGREDIENTS

• RICE ( 1 CUP)

• IVY GOURD ( 300 GRAMS)

• RED CHILLI POWDER ( 1 1/2 TSP)

• CORIANDER POWDER ( 1 TSP)

• TURMERIC POWDER ( 1/4 TSP)

• JEERA OR CUMIN SEEDS ( 1 TSP)

• FENNEL SEEDS ( 1 TSP)

• SMALL PIECE OF CINNAMON STICK

• BLACK CARDAMOM ( 1 )

• CLOVES ( 3 )

• BLACK PEPPER CORNS ( 1/2 TSP)

• BLACK SESAME SEEDS ( 1/4 TSP)

• WHITE SESAME SEEDS ( 1/4 TSP)

• GRATED COCONUT ( 1/2 CUP)

• ONIONS ( 3 )

• TOMATO ( 1 )

• BAY LEAF ( 1 )

• OIL ( 8 TBSP )

• SALT ( 1 1/2 TSP)

• GREEN CHILLI ( 3 )

• 4 SPRIGS OF CURRY LEAVES AND CORIANDER LEAVES

METHOD OF PREPARATION

1) Make some brown onions by taking only two onions slice them into long strips and fry these onions in a frying pan with 2 TBSP of oil in it. Fry them until they turn brown. After you finish frying them, keep them aside in a steel bowl.

2) Take a steel cooker pan , add 6 TBSP of oil in it . Add cumin seeds( jeera), fennel seeds. Let these seeds crackle . Then add cinnamon stick , bay leaf, cloves, and black cardamom. You have to slice open the black cardamom and add the seeds and outer skin of the black cardamom separately.

Fry all these spices until you get nice aroma from them.

3) Take only 1 onion and slice it very finely. Add these onions into the cooker pan. Fry them until they turn translucent. Next add the sliced ivy gourd into the cooker pan and also green chilli.

The ivy gourd has to be sliced into long strips if you slice the ivy gourd into smaller pieces it will get mixed with the rice and you wont get the exact taste of ivy gourd.

4) While the ivy gourd is getting fried , take an aluminium kadai or iron kadai and dry roast the black pepper corns and sesame seeds only for few minutes. The sesame seeds get fried real quick so fry them only for few seconds like some 40 or 50 seconds. Once fried grind them into a fine powder.

5) You will know that the ivy gourd is fried properly once all the water from the vegetable evaporates and the ivy gourd turns soft. After frying the ivy gourd add the chopped tomato into the cooker pan and add salt. Fry the tomato until it turns soft.

6) Next add the spice powders red chilli powder, coriander powder, turmeric powder, black pepper and sesame powder. Mix everything.

7) Add the freshly grated coconut , finely chopped curry leaves and coriander leaves into the cooker pan , mix everything and then pour water ( 2 cups ) and add rice into the cooker pan .

8) Close the pressure cooker pan and pressure cook it for only 1 whistle. It only takes 5 minutes for the biriyani to be cooked.

9) After 5 minutes switch off the flame and let the biriyani cool down. Once the pressure is all released from the cooker, open the cooker pan add brown onions that was initially prepared to the biriyani and mix well.

Tasty Ivy biriyani is ready serve it with some curd or you can just eat the plain biriyani.