Today, I am writing one recipe that is close to my heart. Amma lived in Pondicherry/ Puducherry as we call it today, for nearly 10 years and she learned a lot of dishes there. She was so good in making biryani/ pulao and there are so many fans of her recipe even now and I feel really happy when they mention about it. While cooking biryani, she had two recipes, one made with green paste and another made with red paste. The red paste version usually has soya chunks, mushroom or meat and the green paste version always had mixed vegetables. Adding paneer to biryani is something I learnt recently and mom never did that. My preference is always the vegetable biryani made with the green paste. This is so full of flavour and I love the colour of it too. Whereas the red paste version is too spicy and fiery. And also it has tomatoes in it.
While I was going through recipes for Brinji rice, I found it to be so similar to the one amma made, but she never mentioned the name. When making for weekend lunch, she used water, but when it is for an occasion or for guests, she always made it with coconut milk. It adds so much richness to the final biryani/ pulao. We were not familiar with the layered biryani while growing up, so called this type of recipes as biryani. I will do that in this post as I am so used to calling it as biryani. And she never used basmati, it is something I have started with recently. We get ponni pacharisi, which she used for all her biryani recipes. The grains are tiny and the final dish also looks really good. Though I have tried recreating her recipe, I must say that it lacks the taste of amma’s biryani. Guess, I will never taste it again even though the original taste still lingers in my memories.