Surati Undhiyu Biryani is a innovative biryani adapted from the famous Gujrati dish Undhiyu . Undhiyu is a mix vegetable curry prepared with winter vegetables which are locally grown in Gujrat .
Week 2 begins and this week I shall divide the week in two parts. The first three days I shall post Biryani Recipes, while the next three days shall feature Pulaos.
People in Gujrat are very fond of Undhiyu and it is specially cooked on Uttarayan , the kite flying festival of Gujrat . Undhiyu is cooked in different ways , we have Surati Undhiyu , which is made with lots of greens , we have a Kaathiwadi Undhiyu which has red chillies , we also have a Matla Undhiyu , which is cooked in a pit , upside down in an earthen pot , and finally the Mini Undhiyu which has just the fresh pods and the muthiyas .
Today’s Biryani is on the lines of the Mini Undhiyu cooked in Surati style .I have used fresh pigeon peas , Vaal beans and Muthiyas. The pigeon peas are packed in pods which are definitely a task to rip open . To tell the truth if I have to rip these , I would never do that . Thank God we get these without the pods too ! The broad bean pods are easier to open , though these too are readily available . The Gujrati ‘s call them Vaal . Muthiyas are deep fried wheat flour dumplings with herbs and spices . These can be eaten fried as a crunchy snack , or could be added with some vegetable . These swell up in the curries , leaving behind a super soft dumpling with a amazing flavor .The Biryani gets a lovely flavor from these as well as the fresh green garlic , chillies and coriander leaves .The rice here has been cooked with the absorption method unlike the method of Cooking Rice for Biryani.
The Undhiyu Biryani was made specially keeping my hubby in mind . He is a die hard fan of Undhiyu and a Biryani on those lines was highly appreciated by him . Do try this Biryani which I have made for our April Mega Marathon under the theme Biryani , Pulao and Khichadi Festival .
Surati Undhiyu Biryani
2 cups rice
Pinch turmeric powder
Salt to taste
1 tbsp ghee
350 gms fresh pigeon pea
250 gms fresh broad beans
1/4 cup fresh green peas
2-3 green chilly
8-10 cloves garlic
Small bunch coriander leaves
1 tsp lemon juice
1/8 tsp turmeric
1/8 tsp chilly powder
1/2 tsp garam masala
Salt to taste
Wash and soak the rice for 30 minutes .
Drain the rice in a sieve after 30 minutes .
Heat a pot and add a tbsp of ghee .
Add pinch turmeric powder and immediately add the drained rice .
Fry the rice for a few minutes and add 4 cups of water .
Add salt .
We are cooking rice with the absorption method .
Let the rice cook on full flame till all the water is absorbed .
Simmer the flame and cover the rice.
Place a heavy weight on the lid .
Also place a tawa or iron griddle below the rice pot .
Let the rice cook for another 5-7 minutes or till done .
Boil pigeon pea and broad beans till tender .
Grind coarsely 1/4 cup of boiled peas , green chilly and garlic .
Heat oil .
Add coarsely ground masala , sauté, add the boiled pigeon pea and broad beans .
Add turmeric powder , chilly powder , garam masala and salt .
Sauté this masala very well .
Add the muthiya and 1/2 cup water .
Let boil till the muthiya absorb the water .
Carefully remove a the muthiyas and keep aside .
Divide the masala in two parts .
Assembling the Biryani .
Grease a baking tray .
Spread half the rice .
Spread the prepared masala over it .
Spread a few muthiyas also .
Spread rest of the rice .
Garnish with the leftover masala and muthiyas .
Poke holes randomly in the Biryani and pour ghee .
Cover with aluminium foil and bake in a hot oven for 10-12 minutes .
Here are some variations of the famous Undhiyu
Here is what I have been posting for Biryani, Pulao , Khichadi Festival
Day 1 How to cook Rice with Absorption Method
Day 2 How to cook Perfect Rice for Biryani
Day 3 How to cook Rice in a Rice Cooker
Day 4 How to cook Rice in a Pressure Cooker
Day 5 How to cook Rice in a Microwave
Day 6 How to make a Basic Khichadi