Parwal Biryani Recipe

Parwal or pointed gourd has been a integral part of Hindu cooking. Parwal is so auspicious it is a must prepare dish during marriage and other occasions. Point gourd is grown in abundance and across India withstanding all climatic conditions. This vegetable is from the melon family, very cheap and avaiable throughout the year.

Recipe Video on Youtube English Channel 😀

Parwal Biryani Ingredients:

For Biryani:
750 Grams Seeraga Samba Rice or Short Grain Rice
Parwal / Pointed Gourd 500 to 750 Grams
1/4 Cup Cubed Potato
1/4 Cup Bite Size Cubes Kohlrabi
1/4 Cup Bite Size Cubes Carrot
1/4 Cup Peas
1/4 Cup Cauliflower Florets
1/2 Lime
2 Tbsp Dried Fenugreek Leaves 
1 Tbsp Coarse Salt
2 Tbsp Ghee
3 Tbsp Oil

To Grind:
1 1/2 Inch Ginger
15 to 20 Pods Garlic
4 Green Chilies Spicy
2 Medium Onions
2 Medium Tomatoes
Fist Full Coriander
Fist Full Mint
1 Inch Stick Cinnamon
4 Cloves
3 Cardamoms
4 Peppercorns
1 Dried Caper / Marathi Moggu
1 Strand Mace
1 Petal Stone Flower
1/2 Tsp Shahi Jeera
1/2 Tsp Fennel Seeds
1 Tsp Chilly Powder 
1 Tbsp Coriander Powder
1 Tsp Garam Masala
1/4 Tsp Turmeric

Garnish:
1 Tsp Ghee
10 Cashews

Prep:
Peel, wash and roughly chop 2 medium onions and 2 medium tomatoes.
Peel, wash and roughly chop 1 1/2 inch ginger.
Peel, wash and reserve 15 to 20 pods garlic.
Peel, wash, remove seeds and chop parwal into quarters.
Peel, wash and 1/4 cup cube potatoes, 1/4 cup kohlrabi, 1/4 cup carrots.
Separate and wash 1/4 cup cauliflower, drain and reserve.
Peel, wash and reserve 1/4 cup peas.
Juice 1/2 Lime 
Separate coriander from stems, separate mint from stem. wash and drain...reserve.

Method:

Prepare masala paste: In a mixerjar add 1 Inch Stick Cinnamon, 4 Cloves, 3 Cardamoms, 4 Peppercorns, 1 Dried Caper / Marathi Moggu, 1 Strand Mace, 1 Petal Stone Flower, 1/2 Tsp Shahi Jeera, 1/2 Tsp Fennel Seeds, 1 Tsp Chilly Powder, 1 Tbsp Coriander Powder, 1 Tsp Garam Masala, 1/4 Tsp Turmeric, 15 pods garlic, 1 1/2 inch ginger and chilies grind till coarse paste is formed.

Next add two medium chopped tomato, two medium chopped onion and grind to form a smooth paste.

Next add fist full coriander and mint, grind to form a smooth paste and reserve.

Prepare Biryani: Heat a small fry pan with 1 tsp ghee. Add cashews fry till golden and reserve.

Place 6 cups water to boil. Once the water reaches rolling boil remove from flame, cover and reserve.

Heat a heavy bottom pot / handi with 2 tbsp ghee and 3 tbsp oil. Add the ground masala and fry for a minute.

Add 1/2 cup water and fry the masala till oil separates. Add the veggies Parwal / Pointed Gourd 500 to 750 Grams, 1/4 Cup Cubed Potato, 1/4 Cup Bite Size Cubes Kohlrabi, 1/4 Cup Bite Size Cubes Carrot, 1/4 Cup Peas, 1/4 Cup Cauliflower Florets. Fry the veggies in the masala for a minute and add coarse salt.

Stir and fry the veggies in the masala. All the veggies to cook for a minute or 2 covered. Add 2 tbsp fenugreek leaves and 1/2 cup hot water. Stir well cover and cook the veggies till well done.

Wash 750 grams rice and drain. Add the rice to the veggies. Measure and add water to the rice stir well. Note: For every one cup rice add 2 cups hot water. I added total 6 cups water for 3 cups rice.

Allow the rice to cook in the veggie broth till 80% done. Once the rice has obsorved most of the moisture, cover and cook the rice and veggies on low flame for 15 minutes.

Once the biryani is done garnish with lime juice and fried cashews with ghee. Mix well and serve...Parwal biryani is best with onion raita...Enjoy!

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