Kola Urundai Biryani Recipe, Veg Biryani Kola Urundai(meatless)
Kola Urundai biryani Recipe with step by step photos and Video. Meatless Soy chunk is seasoned and deep fried in coconut oil and then sauteed with Veg Biryani. Unique Biryani Recipes of India that can be served in Southern Part of India. There are 2 ways of Making Kola Urundai Biryani Either you can deep fry the ball and make Biryani or else you can cook them along with Biryani without Deep frying, Both the Version are too good in taste.
Veg Kola Urundai Recipe I have shared a few days back that was made to make this Kola Urundai Biryani, Got the Idea from Koftha Biryani had recently in a restaurant. Wanna try it out in South Indian Style so made this Kola Urundai Biryani. No idea how to make Veg Kola Urundai, As is mentioned before Amma’s Mutton Kola Uurndai Recipe Made me create this Veg Kola Uurndai. Made Usually Veg Biryani and then Added the Veg Kola Urundai final output is Kola Urundai Biryani. Happy to see my Versions of Biryani making.
Do try some flavourful biryani like Kothamali Biryani, Paneer Dum Biryani, Malabar Ghee Rice.
WATCH KOLA URUNDAI BIRYANI RECIPE VIDEO, QUICK RECAP OF KOLA URUNDAI BIRYANI RECIPE:
DIRECTIONS TO MAKE KOLA URUNDAI BIRYANI:
KOLA URUNDAI BIRYANI RECIPE
Take a pan heat add oil/ghee. Add the biryani spices and fry well. Add the onion and saute well. Once the onion becomes soft add the ginger garlic paste and fry well. Add tomatoes, green chili and saute well. Add salt, turmeric powder, chili powder mix well.
Add the curd, mint & coriander leaves and curd blend well. Add water let it boil, once the water boils well add the basmati rice and mix well.
Once the rice cooked well add ghee on top and then the fried kola Urundai balls, mix well. Garnish the biryani with coriander leaves and serve hot Kola Urundai Biryani.
Recipe card for Kola Urundai Biryani Recipe:
- 1-inch cinnamon(pattai)
- 2 cloves(krambu)
- 2 cardamom(elakkai)
- 4-5 peppercorns(milagu)
- 1 dry red chili(milagai)
- 1 tsp coconut oil(Thengai Ennai)
- 3 tbsp roasted gram dal(pottu Kadalai)
- For Kola Urundai:
- 1 onion finely chopped(vengayam)
- 1 tbsp ginger finely chopped(inji)
- 2 tbsp coriander leaves9kothamalli elai)
- 2 cups soya chunks(
- 1 tsp salt
- 1 tsp oil + coconut oil for frying
- For Biryani:
- 2 tbsp oil/ghee+2 tbsp ghee
- 1-inch cinnamon
- 2 cloves
- 1 cardamom
- 1 bay leaves
- 2 cups basmati rice
- 4 cups water
- ⅓ cup curd
- 1 onion
- 2 tomatoes
- 2 green chili
- 1 tsp ginger garlic paste
- ⅓ cup coriander/mint leaves
- ½ lime juice
- salt as needed.
- Soak soy chunks for ½ an hour before cooking and grind it to smooth paste.
- Heat coconut oil, roast cinnamon stick, cardamom, cloves, pepper, fennel seeds dry chili and roasted gram dal. Roast till golden. Cool down for a while and ground it to a smooth powder. Kola Urundai masala powder is ready.
- Add the soy chunk paste, Grounded Kola Urundai Masala Powder in mixing bowl. Add finely chopped onion, ginger and coriander mix well.
- Add chili powder, turmeric powder, and salt. Mix well. Add oil and mix well.
- Make small Urundai and deep fry them in oil.
- Kola Urundai is ready.
- Take a pan heat add oil/ghee. Add the biryani spices and fry well. Add the onion and saute well. Once the onion becomes soft add the ginger garlic paste and fry well. Add tomatoes, green chili and saute well. Add salt, turmeric powder, chili powder mix well.
- Add the curd, mint & coriander leaves and curd blend well. Add water let it boil, once the water boils well add the basmati rice and mix well.
- Once the rice cooked well add ghee on top and then the fried kola Urundai balls, mix well. Garnish the biryani with coriander leaves and serve hot Kola Urundai Biryani.
Have a happy Sunday!
