Vegetable Biryani

Vegetable Biryani

 

Preparation time        80 minutes

Cooking time               50 minutes

Serves                           4

Ingredients

Basmati rice                2 cups

Onions (sliced)           1 cup

Ginger paste                1 tbsp

Garlic paste                 1 tbsp 

French beans              1/4 cup

Carrots                         1/4 cup

Cauliflower                 1/2 cup

Peas                              1/4 cup

Capsicum                    1/4 cup

Potatoes                       1/4 cup

Ghee                             6 tbsp 

Curd                             1 cup

Cloves                          6

Cinnamon                   2

Black cardamon         4

Green cardamon        4

Bay leaf                        3

Black pepper corns    6 

Red chili powder        2 tsp

Garam masala            2 tsp

Coriander powder     2 tbsp

Turmeric powder       1/2 tsp

Biryani masala           2 tsp

Salt                                to taste

Oil                                 for frying

Coriander leaves        1/4 cup

Mint leaves                 1/4 cup

Method

Soak rice for 1 hour. Cut the vegetables into small cubes and keep aside. Heat 6-8 cups of water in a large wok. Add salt to taste, 2 cloves, 1 cinnamon, 2 black cardamon, 2 green cardamon, 1 bay leaf  and 1 tbsp of ghee. Mix well.

Add soaked rice and cook till the rice is semi cooked.

Drain excess water and keep aside.

Heat oil in a wok. Add sliced onions and cook till it becomes golden brown.

Take out the fried onions and keep aside.

Heat 4 tbsp of ghee in a non stick wok. Add cloves, black cardamon, green cardamon, bay leaf, cinnamon stick and black peppercorns and saute.

Add carrots, beans, capsicum, cauliflower and potatoes. Mix well.

Add red chili powder, garam masala, coriander powder, turmeric powder, biryani masala and salt.

Mix thoroughly and cook on medium flame. Add ginger paste and garlic paste. Mix again.

Add curd and mix well.

Add 1/4 cup of water and stir.

Cover the lid and cook the vegetables (approx 10-15 minutes).

Vegetables are ready.

  Add a layer of the rice on the vegetables.

Add layer of coriander leaves and mint leaves. Add another layer of fried onions. Add 1/2 tsp of biryani masala on the top. Add 1 tbsp of ghee.

Cover the lid and cook on very low flame for 25 minutes.

Vegetable biryani is ready. Transfer into a serving plate and serve hot with curd.