Kovakkai Masala Biryani | Tindora [Ivy Gourd] Biryani

S : I have decided to work from home tomorrow
Me: Yay! Super.

Me: I don't have to hurry up for lunch then! Do you have anything in mind for lunch?
S : Hmmm, How about that Kovakai [Ivy Gourd, Tindora] Rice you made the other day?

Me: What?!! you want that? Since when did you start liking kovakai? :)

If you are not a fan of the vegetable Ivy Gourd yet, I am going to tempt you to try this recipe and I am confident of converting you into a Tindora fan ;). This is a really flavorful Variety Rice that doesnt take too much time to put together and all you need is the raitha to serve it up with for a splendid meal. The roasted Ivy gourd and potatoes added to the masala coated rice is just finger licking good. I usually make this yummy and healthy Kovakkai Kootu, but decided to experiment using this vegetable in a variety Rice and it turned out to be a big hit at home :).

Ingredients

Serves - 2 
Spice Level - Moderate
Prep Time - 15 min
Cook time - 20 min

Ivy Gourd - 20 pieces, cut into think roundels , its called tindora in Hindi and Kovakai in Tamil
Potato - one, peeled, washed and chopped into thin tooth shaped pieces or cubed into small pieces
Oil - 1 Tbsp
Turmeric - 1 pinch + 1 pinch
Masala/Red chilli Powder - 2 Tsp
Salt - as per need
Tomato - 1 and half tomatoes pureed
Onion - 1 Large, sliced thinly
Ginger Garlic Paste - 1.5 Tsp
Green Chilli - 2 , slit lengthwise and cut in half
Oil - 2 Tsp
Garam Masala - 1/2 Tsp
Kitchen King Msala - 1 Tsp
Basmati Rice - 1.25 cups
Lemon juice - of half a lemon
Water - 2 cups

How do you do it

1. Wash the basmati Rice well and soak in water for 15-30 minutes. Drain and keep aside. In a large pan, bring to boil 2 cups of water along with 2 Tsp of salt. Once it starts boiling, add in the rice and simmer flame and close with a tight lid. Cook for 12-15 minutes or until all the water is absorbed and the rice is cooked. Switch off flame and fluff the rice well with a fork. Keep aside.

2. Heat 1 Tbsp oil in a kadai, add the chopped Ivy gourd and potatoes, 1/2 Tsp salt, and a pinch of turmeric and the Masala Powder. Cook for 10-15 minutes on medium - high flame for the Ivy gourd and potatoes to crispen. Do not close the lid while cooking this. If you close the kadai with a lid, you will get a more boiled veggie texture and not a crispy one. Once they crisp/brown, remove from flame and keep aside.

3. Heat 2 Tsp oil in the same pan. Add the onions and saute for a couple of minutes. Add the green chilli and ginger garlic paste and cook until the raw smell of the ginger garlic paste fades and the onions are cooked well.

4. Add the tomato puree, 1 tsp salt, a pinch of turmeric and cook on low flame for 5 minutes.

5. Add the garam masala and kitchen king masala powder and cook for a couple of more minutes.

6. Now add the in cooked rice and sauteed veggies and mix everything together on low flame. Once mixed well, switch off flame.

7. Keep the pan with closed lid for 10 minutes so all the flavours are absorbed well into the rice.

8. Open the lid, add in the lemon juice, mix well and transfer to a serving bowl.

Seve this different and delicious Tindora Biryani with Raitha and Pappad.