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Bharwan Lauki Ki Biryani (Stuffed Bottle Gourd)
Vegetarian Rice Dish from Awadh
For Bharwan Lauki:
1 medium Lauki (bottle gourd)
200 gms Soy granules, soaked and washed twice
100 gms. Carrots, minced fine
100 gms. Cauliflower, minced fine
50 gms. Desiccated coconut
2 gms. Turmeric
2 gms. Chilly powder
2 gms. Zeera powder
5 gms. Roasted Saunf Fennel Seeds, ground course
2 Tbls. Oil to cook
1/4 cup Cashews
1/4 cup Pista
1/4 cup Kishmish/raisins
Oil to fry
Salt to taste

For Rice :
500 gms. Basmati rice, soaked for 1 hour
1 Tbls. Whole Garam Masala (Indian Spices)
2 Tbls. Ghee to fry rice

 

For Bharwan Lauki:
Hollow out the Lauki and reserve the ends to seal once it is shifted

Apply Salt liberally and set aside for 15-20 minutes

Wash and drain

Simultaneously heat oil in a Kadai/wok and add the spice powder

Add the nuts fry for a minute

Add soy granules and minced veg

Add coconut and the rest of the ingredients to saute for 3 minutes

Cool and stuff the hollowed Lauki and fry till golden brown

Once cool, slice 3 cms thick

For rice:
Drain rice and fry

Add Water and spices and par boil

Finishing:
Take a heavy bottomed Handi/lagan/Pan, add the oil (25 ml) and saute the whole spices 20 gm (mace, green and black cardamom, cloves, shia zeera) for a few minutes.

Add 150 gms of browned onions and saute.

Add 175 ml of hung curd and cook for approx 5 minutes

Layer the sliced Lauki and spread the rice over it

Garnish with brown onions and sprinkle 1/2 gm of saffron dissolved in 2 Tbls. of Kewra water and 50 ml milk.

Seal the lid with dough and place on medium heat for 35 to 45 minutes till done or an oven preheated to 150C.

Open the seal just before serving. Fluff the rice with the gravy(masala) and separate the Lauki slices.

Serve the rice first and then place the Lauki slice over it. accompanied with Bhurani raita and pickled onions.

Preparation Time: Serves: 4 to 6
Recipe Origin: India
Submitted by:
Shyam Ithikkat

United States
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