Vegetable Biriyani

Vegetable biriyani is a perfect dish for any occasion. Which is layers of long grain basmati rice and mixed vegetables cooked under dum. It is very easy to make and very tasty too.

Makes/Serves:  4 to 5 servings

Ingredients:

•          1 ½ cup Basmati Rice 

•          ½ Yogurts

•          ½ cup Carrots cubes

•          ½ cup capcicum cubes

•          ½ cup potato cubes  

•          ½ cup paneer cubes  

•          ½ cup Green peas   

•          Salt to tastes

•          5-6 Green cardamoms  

•          2 -3 Black cardamom 

•          8 -10 Cloves 

•          1 ½ inch stick Cinnamon 

•          2 to 3 Bay leaf  

•          ½ tsp shahi jeera

•          1 ½ tablespoons Ginger-garlic paste 

•          1 tsp Turmeric powder 

•          1tsp Red chilli powder  

•          1tsp Coriander powder

•          ¼ cup oil or ghee 

•          ½ cup fried onions

•          Saffron (kesar) a few strands 

•          1tsp Garam masala powder 

•          ¼ cup fresh Coriander leaves chopped  

•          ¼ cup fresh Mint leaves chopped Method

Method:

•           Boil rice in four cups of salted boiling water with two green cardamoms, one black cardamom, five cloves, half-inch stick of cinnamon, until three-fourth done. Drain excess water and set aside.

•          Heat a non-stick pan on medium heat add oil and add the remaining green cardamoms, cloves, black cardamom and cinnamon along with bay leaf and jeera and then  Add onions, carrot and green peas. Sprinkle salt, cover and cook on medium heat for two minutes. Now add ginger-garlic paste and stir it for about 1 min.  Add turmeric powder, red chilli powder and coriander powder and add garam masala powder, stir it . 

•          Whisk the yogurt with adding a little water or milk to it  and whisk well and add to it and mix well. Simmer for about 2 to 5 minutes.  

•          Now arrange a layer of rice over those half cooked vegetables. Now Sprinkle coriander leaves, mint leaves and add fried onions, and add dissolved saffron strands in milk and Ghee then put the lid on which is lined with sticky dough for dum (or you can use a foil to cover the rim or can also use a thick clean kitchen cloth).

•          Now place the pan over a hot old tawa. Cook on a medium high flame for about 10 minutes. Then Lower the flame to very low and cook for another 20 to 25 minutes. Switch off the flame and let it rest for sometime.

•          After that open the lid and very carefully mix the Rice and vegetables. Do not over mix it. 

•          Serve Biriyani with riata or any chutney

Recipe Credit:  From my Ma’s Rasoi

Cook Tip: