I recently asked my fans to send me their queries that they would have in regards to beauty, food, fashion or any DIY tricks. All you need is a platform to ask something and you never know the answer could be a very simple one.
So one of my fans on Pink Asfoura Blog facebook page asked me a query related to food. She wanted to know if there are any simple accompaniments/sauces that can be served with Biryanis/Spiced rice.
I would suggest something very simple but a sauce that brings out the flavor of your rice dish.
Burhani Raita is a very famous accompaniment with Hyderabadi rice dishes. Generally the Hyderabadi biryani/rice dishes are spicy, tangy and lipsmacking delicious. However folks like me can’t take in too much spicy food. That is where accompaniment or sauce served with rice plays a big part. The sauce should help you cut down the spices and bring out the bold flavors of the biryani/spicy rice dish.
4-5 garlic cloves
1 tsp cumin powder
1 tsp coriander powder
2 tsp chopped fresh coriander
1 tsp clarified butter
1 cup hung yogurt
2-4 tsp cold water
1 tsp pepper
Salt to taste
Take a fork and pierce 3 garlic cloves on all sides. Dip each of pierced clove in clarified butter and place the clove on a small piece of foil. Cover the three cloves individually with foil wrapper and place them in oven at medium heat 200’c for 7 minutes.
Slice the remaining cloves thinly and coat a tray with some clarified butter and place the slices carefully. Place the tray in oven too. This will create lovely garlic chips which will give a beautiful texture to the sauce.
While your foil covered cloves are softening and garlic chips are crisping up.. take a bowl in which whisk the hung yogurt until it is light and creamy. Add 2-4 tsp water to it and beat well. Now add the cumin powder, chopped coriander, pepper powder, coriander powder, salt and mix well.
The garlic cloves in foil would have soften up by the end of 7 minutes. Remove from foil, add the three cloves in a bowl and mash them until creamy. Add this mixture to your yogurt sauce prepared earlier.
This dish can be prepared in advance and can be stored for a day in refrigerator. When serving, top with garlic chips and impress your family with this new recipe! This portion serves 2 adults.
Here is image of what I made today afternoon to serve with my mutton biryani.
A perfect accompaniment to your rice dishes. This is Burhani/boorhani raita (sauce) that was introduced by my hyderabadi home science teacher at school. It has subtle garlic flavor and cuts down on the spicy biryanis. Recipe (live on the blog, link in bio) was requested by one of my fans Ms Poonam . #foodies #foodiesindubai #indiancuisine #vegetarian #vegan #foodies #photography #foodphotography #vscolovers #foodblogger #foodporn #foodlovers #tagsforlikes #dubaiblogger #doubletap #rcnocrop #wordpressblogger
Thanks to some of my Facebook fans who commented with their suggestions.
Have you tried this recipe before? Did you try it out now? Let me know your thoughts in comments below.
This recipe is a twist to what my granny makes. Its very delicious, healthy and a great way to add some gorgeous color to your table.
What you need:
2 cups cooked Basmati rice
1 cup boiled and grated beetroot
1/2 cup finely diced shallots
1/4 cup finely chopped bell peppers
1/4 cup julienne carrots
1/2 teaspoon finely crushed black pepper
1 medium green chilly
2 cloves of garlic
1/4 cup clarified butter
1/2 cup sharp cheddar cheese ( alternatively 1 vegan cheese slice)
1 tsp lemon juice
Salt to taste
2 clove buds
1 bay leaf
100grms cottage cheese cubes (Alteratively Boiled soya chunks for the vegans)
1 tsp salted butter
3-4 roughly torn lettuce leaves for garnish.
Using pestle and mortar, mince the green chilly and garlic.
In a pan heat 2 tsp clarified butter,clove buds, bay leaf, diced shallots and green chilly mixture. Saute the mix until the shallots go soft and translucent. Add the carrot and bell peppers too. Cover and let it cook for approx two minutes. The aim is not to loose the crunch but the vegetables have to be cooked perfectly.
Remove the pan lid and add the grated beetroot along with 1tsp lemon juice. We are adding the lemon juice to save the discoloration that happens to beetroot when cooked. Mix well, add the pepper powder, salt and cottage cheese cubes. Remove the mixture from heat, add in half of the cheddar cheese and let the warmth of the mix melt the delicious cheese. Let the mixture cool down and add the rice you had prepared earlier. Give a quick toss and you will see the colors of beetroot mixture quickly catching up to the rice as well.
Prior serving, add the lettuce leaves to a pan along with some butter and saute for a minute. Quickly add the remaining cheddar cheese and let it melt. Stir well and top this mixture over your cheesy beetroot rice.
The sharpness of cheddar and sweetness of beetroot just makes a lovely combination. Serve it warm and with love ❤
Note: Vegans can avoid the cheese or use the vegan cube cheese available in all leading supermarkets.