August 17, 2011

Janmastami Special - Farali Biriyani

Recipe by Naiya Sheth: Learn how to make Farali Biriyani. Janmastami is the birth anniversary of Lord Krishna and is celebrated all over India. It is a celebration of eighth avtar of Lord Vishnu.
This  religious festival is celebrated on astami of krishna paksh of shravan month according to the Hindu calender with great devotion and zeal. It is also known as Gokulashtami and Krishnaasthami.




Normally we are not having Biriyani in fasts. Here it's a recipe for farali biriyani which is a modified version of moraiya ni khichdi. Healthy and stomach feeling recipe for fast.

Preparation time - 10 minutes

Cooking time - 20 minutes
Serves - 4 persons

Ingredients to make Farali Biriyani:

1 cup moraiyo
1 tea spoon oil
1/2 tea spoon cumin seeds
1/2 table spoon crushed green chilly
Sindhav salt to taste
1/4 cup whipped curd
1 tea spoon sugar
1 table spoon roasted peanut - roughly crushed
1/4 tea spoon red chilly powder


1 medium potato - grated
1 tea spoon oil
1/4 tea spoon cumin seeds
Sindhav salt to taste
1/2 tea spoon red chilly powder
2 - 3 crushed green chilies
1 tea spoon lemon juice
1 tea spoon sugar
1 table spoon roughly crushed roasted peanuts


For garnishing:


Chopped coriander
roughly crushed masala peanut
farali chevdo


Method to make Farali Biriyani:


  • First of all heat oil in a pan, add cumin seeds and green chilies and grated potatoes. Add sindhav salt and let it cook covered. Stir occasionally.
  • When potatoes are cooked add lemon juice, red chilly powder, sugar and crushed peanuts.
  • Cook for 2 minutes and keep a side.
  • In other pan heat oil, add cumin seeds and then add green and red chilly. Add 2 cups of water and let it boil. Now add soaked moraiya to it.
  • Let it cook covered. When it is cooked add whipped curd and again cook for 2 minutes, after it add sugar and crushed peanuts.
  • Cook for some time and keep a side.
  • In a serving bowl make a layer of moraiya and spread it properly. Above it spread potato layer and repeat the process.
  • At last spread farali chivdo and garnish Farali Biriyani with coriander and crushed masala shing.
  • Serve hot with curd chutney.

Ingredients to make Curd Chutney:

1 cup curd
1 table spoon sugar
Sindhav salt to taste
Pinch of cumin powder

Method to make Curd Chutney:

  • Mix all the ingredients of Curd Chutney.
Tips:
  • Wash grated potatoes 3 - 4 times in tape water.
  • You may add lemon juice in stead of curd in moraiya.

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