Onion Biryani / Shallots Biryani is a rice dish where lots of whole shallots are used along with some spices. Like any other biryani we will be using yogurt, mint, coriander, biryani masala and cashew nuts in this recipe. I like shallots / small onions in sambar. I also use them to make onion tomato chutney. Like I said for Brinjal Biryani, this Onion biryani is no less than any other biryani. We prepare this biryani just as we cook any other biryani.
I have used yellow shallots in this recipe, if you can find red shallots or red onions, the biryani would taste even better. This recipe goes to day 12 under the them Biryani / pulao / Kichidi recipes with grains......
Ingredients:
Medium size sambar onions / Shallots 8
Basmathi rice 1 1/2 cups
Onion 1 large
Cashew nuts 15
Yogurt 1/2 cup
Slit green chilies 4
Coriander powder 1 1/2 spoon
Cumin powder 1/2 spoon
Red chili powder 2 spoons
Biryani Masala 2 spoons
Salt to taste
Turmeric powder 1/ 2 spoon
Cinnamon stick 1 inch 1
Cloves 3
Black pepper 6
Bay leaf 1
Cardamom 3
Chopped Mint leaves 1/4 cup
Chopped coriander leaves 1/2 cup
Oil 4 tbsp
Preparation:
Wash basmati rice and soak in 6 cups water along with cinnamon stick, cloves, bay leaf, black pepper and cardamom.
Make a small cut or cross over the onions and saute them for 1-2 minutes in 1 spoon oil.
Set aside.
In a large deep pan heat oil and add Cashew nuts and sliced onions.
Add Ginger garlic paste, cumin powder, chili powder, coriander powder, Biryani masala and salt.
Saute for few seconds and add thick yogurt.
Mix and cook on low flame for 2 minutes.
Now add the fried shallots, chopped mint and cilantro.
Cook till oil oozes.
Switch off flame and set aside to prepare rice.
Now cook basmati rice which we have soaked earlier.
Add 2 spoons oil and salt to taste.( make sure you add salt only for rice, the gravy already has salt )
Cook till the rice is 80 percent cooked.
Drain water and add the rice on top of onion gravy which we made earlier.
Top it with chopped mint and coriander leaves.
Add some of the fried onions and some ghee / butter on top.
Cover with a foil or damp cloth and then with the lid ( so that the vapor does not go out )
Now place a thick flat pan or skillet on stove and place the biryani vessel on it.
Turn the flame to high and cook for 3-4 minutes.
Now turn the flame to medium to low and cook for 25-30 minutes.
Remove the lid and serve hot with any gravy curry or raita.
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#99
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I have used yellow shallots in this recipe, if you can find red shallots or red onions, the biryani would taste even better. This recipe goes to day 12 under the them Biryani / pulao / Kichidi recipes with grains......
Ingredients:
Medium size sambar onions / Shallots 8
Basmathi rice 1 1/2 cups
Onion 1 large
Cashew nuts 15
Yogurt 1/2 cup
Slit green chilies 4
Coriander powder 1 1/2 spoon
Cumin powder 1/2 spoon
Red chili powder 2 spoons
Biryani Masala 2 spoons
Salt to taste
Turmeric powder 1/ 2 spoon
Cinnamon stick 1 inch 1
Cloves 3
Black pepper 6
Bay leaf 1
Cardamom 3
Chopped Mint leaves 1/4 cup
Chopped coriander leaves 1/2 cup
Oil 4 tbsp
Preparation:
Wash basmati rice and soak in 6 cups water along with cinnamon stick, cloves, bay leaf, black pepper and cardamom.
Make a small cut or cross over the onions and saute them for 1-2 minutes in 1 spoon oil.
Set aside.
In a large deep pan heat oil and add Cashew nuts and sliced onions.
Add Ginger garlic paste, cumin powder, chili powder, coriander powder, Biryani masala and salt.
Saute for few seconds and add thick yogurt.
Mix and cook on low flame for 2 minutes.
Now add the fried shallots, chopped mint and cilantro.
Cook till oil oozes.
Switch off flame and set aside to prepare rice.
Now cook basmati rice which we have soaked earlier.
Add 2 spoons oil and salt to taste.( make sure you add salt only for rice, the gravy already has salt )
Cook till the rice is 80 percent cooked.
Drain water and add the rice on top of onion gravy which we made earlier.
Top it with chopped mint and coriander leaves.
Add some of the fried onions and some ghee / butter on top.
Cover with a foil or damp cloth and then with the lid ( so that the vapor does not go out )
Now place a thick flat pan or skillet on stove and place the biryani vessel on it.
Turn the flame to high and cook for 3-4 minutes.
Now turn the flame to medium to low and cook for 25-30 minutes.
Remove the lid and serve hot with any gravy curry or raita.
Recipes so far in this Mega Marathon:
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#99
An InLinkz Link-up
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10 comments:
Awesome , this sounds absolutely fantastic . Such a unique Biryani with shallots . The complete description is making me drool and I am waiting to try it as soon as I get my hands on these shallots .
I love the addition of pearl onion in dishes. It adds an unique flavor which the large onion doesn't have. The biryani looks so yum with those onions.
This sounds so unique.. Never used Shallots in biryani so far.. Im eager how it tasted.. A different and innovative biryani..
I didn't know there was a biryani made with whole onions. Sounds unique and fabulous.
This biryani surely sounds so unique and fantastic find Sushma. will want to make it sometime..
Oh! what a unique find. Very interesting use of whole onion.
I totally agree, this onion biryani is no less than any other biryani. I made this as well but with coconut. :-) Love how you used the shallots.
Wow a briyani with onions/shallots. Looks wonderful. Will surely this whenever I get some shallots for the store.
I love shallots, due to the flavour it imparts. This looks like a must try recipe. Looks delicious.
we use whole shallots for vathakuzhambu... loved how this is used in a biryani ! wow wow ...nice recipe...
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