This brahmin cooks

15/06/2026

11/06/2026

Veg Dum Biryani Recipe 🌿🍚

Ingredients:

* 2 cups basmati rice (soaked for 30 mins)
* 2 cups mixed vegetables (carrot, beans, potato, peas, paneer)
* 1 cup curd
* 2 onion (thinly sliced & fried)
* 1 tomato (chopped)
* Ginger paste
* Mint & coriander leaves
* Green chillies
* Whole spices: bay leaf, cinnamon, cloves, cardamom
* Biryani masala, turmeric, chilli powder, salt
* Ghee & oil
* Saffron milk (optional)

Method:

1. Marinate vegetables with curd, ginger paste, chilli powder, turmeric, biryani masala, garam masala, salt, mint & coriander for 15-20 minutes.
2. Cook basmati rice till 90% done with whole spices and salt.
3. Cook the marinated vegetables with tomato until slightly tender.
4. Layer the biryani: vegetables → rice → fried onions → mint, coriander, ghee & saffron milk. Repeat the layers.
5. Seal the pot and cook on dum (low flame) for 20–25 minutes.
6. Rest for 10 minutes, gently mix, and serve hot with raita.

08/06/2026

Bisi Bele Bath

For the Masala Paste

* 3 tbsp coriander seeds
* 1½ tbsp cumin seeds (jeera)
* 2 tbsp urad dal
* ½ tbsp fenugreek seeds (menthe)
* 1½ tbsp chana dal (kadle bele)
* ½ tbsp black pepper
* 10 Byadagi red chillies
* 2–3 small pieces cinnamon (about ¼ inch each)
* Nutmeg (jaikai) – a piece the size of a chana dal
* 3 cloves
* A few garlic cloves
* A pinch of hing
* 1 tsp oil

Dry roast all the above ingredients in oil until aromatic. Cool completely, add water, and grind into a smooth paste. Keep aside.

For the Bisi Bele Bath

* 1 tsp oil
* ½ tsp mustard seeds
* A handful of peanuts
* 1 tomato, chopped
* ¼ cup boiled moong dal
* ¼ cup boiled toor dal
* ½ cup cooked rice
* Prepared masala paste
* 1 tbsp tamarind paste
* Jaggery to taste
* Salt to taste
* Water as required
* Coriander leaves for garnish

Method

1. Heat oil in a pan and splutter the mustard seeds.
2. Add peanuts and sauté until lightly roasted.
3. Add chopped tomato and cook until soft.
4. Add the boiled moong dal, boiled toor dal, and cooked rice.
5. Mix in the prepared masala paste.
6. Add tamarind paste, jaggery, salt, and enough water to achieve your desired consistency.
7. Simmer for 8–10 minutes, stirring occasionally.
8. Garnish with fresh coriander leaves.

Serve hot with raita, papad, or a dollop of ghee. 😋🍲