Fusion Fiesta: Unveiling the Secrets of Vegetarian Manchurian Biryani!
In this recipe we delve into the vegetarian version of the Chicken Manchurian Biryani, taking you through a journey of Chinese and Mughal delights. With the origin of Indo-Chinese restaurants in the streets of Kolkata during the 1970s, Chinese dishes like Manchurian have traveled from Northeastern China. Manchurian is originally made with chicken with the help of a delicious Manchurian sauce. A Chinese-origin restaurateur from Mumbai named Nelson Wang in the 1970s, accidentally invented a Chicken Manchurian dish.
The vegetarian adaptation is very Indianized due to India’s rich vegetarian culture. So, with a delightful twist, vegetarian Manchurian balls were created. These balls are enriched with shredded vegetables fried to a crisp and then tossed with a spicy, dark red, tangy, sweet, and rich Manchurian sauce. Hence, a tantalizing mix of Chinese cooking techniques and Indian spices became an instant with the foodies. Catering to the delicacies of Indo-Chinese nostalgia, and cooking a unique restaurant-styled vegetarian Manchurian biryani, follow this exciting recipe.
Ingredients
Manchurian Balls
– Finely chopped cabbage, onions, carrots, spring onions and coriander
– Ginger-garlic paste
– Chopped green chillis
– Cornflour and all-purpose- flour for binding purpose
– Breadcrumbs
Biryani Rice
– Properly drained and washed basmati rice, soaked in water for 30 minutes
– Thinly sliced onions
– Slit green chillis
– Cloves, cardamom pods, cinnamon sticks, bay leaves, cumin seeds
– Oil and ghee
– Saffron soaked in warm milk
– Salt and sugar to taste
Preparation
Preparing Manchurian sauce
– Stir fry chopped onions, ginger, and garlic in oil on high flame on a pan
– Add 2 tablespoons of soy sauce, red chili and tomato sauce
– Add cornstarch mixture to the fried veggies.
– Stir immediately
– Prepare a gravy after adding water to this mixture along with some vinegar, pepper, salt, and sugar.
Preparing Vegetarian Manchurian Balls
– Mix the chopped carrots, capsicum, and other veggies, and sprinkle some salt and pepper and ginger-garlic paste.
– Add some all-purpose flour and cornstarch and gently mix the ingredients.
– After mixing and making the balls, fry those in a deep pan on a high flame.
– Now after the balls are fried, mix with Manchurian sauce.
Preparation of the Biryani Rice
– Cook the basmati rice until it is 70 to 80% done, then drain the extra water and set it aside.
– In another pan, add ghee keeping the heat medium. Add bay leaf, cumin seeds, cloves, slit chillis, cardamom, and cinnamon. Then add thinly sliced onions and fry till golden brown.
– To the mix, add the partially cooked rice and coat properly with the rice.
– Pour the saffron-infused milk over the rice and give a quick yet gentle mix and let it cook for 15 to 20 minutes over a low flame.
Assembling vegetarian Manchurian biryani
– Now evenly layer cooked Manchurian over the layers of rice, and then again repeat the process.
– Garnish with fresh coriander leaves fried onions and remaining saffron-infused milk.
– Cover the preparation and let the flavors mix.
– Serve the dish along with some mixed yogurt.
Bon Appetite!
F&Qs:
- Can I use pre-cooked rice for this recipe?
- Yes, you can use pre-cooked rice to save time. Ensure it’s cooled down before adding it to the recipe.
- Can I make the Manchurian balls ahead of time?
- Absolutely! You can prepare the Manchurian balls in advance and store them in the refrigerator. Just fry or bake them when you’re ready to assemble the biryani.
- Can I adjust the spice level of the biryani?
- Of course! Adjust the amount of chili sauce, chili powder, or other spices according to your preference for spice levels.
- Can I make this recipe vegan?
- Yes, you can easily make this recipe vegan by using plant-based ingredients such as soy sauce and vegan alternatives for yogurt and paneer.
- What kind of rice is best for this biryani?
- Basmati rice works best for biryani due to its long grains and fragrant aroma. However, you can use any long-grain rice available to you.
- How do I prevent the rice from becoming mushy?
- Rinse the rice thoroughly before cooking to remove excess starch. Also, be careful not to overcook the rice. It should be cooked until it’s almost done before layering with the Manchurian balls.
- Can I add vegetables to this recipe?
- Absolutely! Feel free to add your favorite vegetables like carrots, bell peppers, or peas to enhance the nutritional value and taste of the biryani.
- Can I make this biryani in a pressure cooker?
- Yes, you can make it in a pressure cooker. Follow the same steps until layering and then cook on low heat for about 10-12 minutes after the first whistle.
