Recipe of Homemade Pongal Kootu Veg Biryani

Pongal Kootu Veg Biryani.

You can cook Pongal Kootu Veg Biryani using 28 ingredients and 11 steps. Here is how you cook it.

Ingredients of Pongal Kootu Veg Biryani

1. Prepare 1 tbsp of tamarind pulp.
2. Prepare 1/2 cup of toor dal.
3. Prepare 1 of chopped potato.
4. It's 1 of chopped carrot.
5. You need 1/2 cup of chopped broad beans.
6. You need 1/2 cup of chopped French beans.
7. It's 1 of chopped sweet potato.
8. It's 100 grams of pumpkin chopped.
9. Prepare 1 of chopped ash gourd.
10. You need 2-4 of dry red chillies.
11. It's 1 tbsp of chana dal.
12. You need 2 tbsp of coriander seeds.
13. Prepare 1/2 cup of grated coconut.
14. You need 1/2 tsp of fenugreek seeds.
15. Prepare 2 tbsp of oil.
16. It's 1 tsp of mustard seeds.
17. It's 1 pinch of asafoetida.
18. Prepare 2 cups of Basmati Rice.
19. You need 5-6 leaves of curry.
20. You need 1 stick of cinnamon.
21. You need 2 of dried bay leaves.
22. You need 1 tsp of pepper corns.
23. Prepare 3-4 of cloves.
24. Prepare 1 of star anise.
25. It's 1 of maze flower.
26. It's to taste of Salt.
27. It's 1/2 cup of milk.
28. You need 3-4 string of strands of saffron.

Pongal Kootu Veg Biryani instructions

1. Tie cinnamon stick, dried bay leaves, pepper corns, cloves, star anise, maze flower in a small piece of muslin cloth and keep aside.
2. Wash rice and cook them with double water, muslin potli of spices and salt to taste.
3. In a pressure cooker, cook washed toor dal and mash it well.
4. In another pan put all the chopped veggies and cover them with little water and cook covered till soft.
5. In a pan heat 1 tsp of oil and add coriander seeds, chana dal, fenugreek seeds and 2 dry chillies and fry these till the dal becomes little golden in colour.
6. The add grated coconut and roast it till the coconut is golden in colour, cool it a bit and grind to a fine paste with help of little water.
7. In the vegetables pot add tamrind pulp, cooked toor dal, ground masala paste and salt to taste and mix well then cook for 4-5 minutes.
8. Cook till most of the water is absorbed as we don’t want it to be much liquid for biryani..
9. Heat remaining oil and add red chillies, asafetida, mustard seeds and curry leaves and let them crackle. Now put this tempering in prepared Kootu.
10. And finally layer the biryani in a microwave safe pot, one layer rice then one layer of Kootu and repeat it till your preference.
11. Mix saffron with warm milk and pour it over the final layer of rice, close the lid of the pot and microwave for a minute.