Vegetable Biryani

4:43 PM

Vegetable Biryani

Preparation Time - 60 minutes
Serves - 4




Ingredients :

 Basmati rice – 1 cup
 Mixed vegetables, diced (carrots,
beans, capsicum, cauliflower) – 1 cup
 Onions grated – 2 large
 Crushed ginger – 2 tsp
 Crushed garlic – 2 tsp
 Potatoes (sliced into long strips) – 2 (large)
 Cabbage leaves (cut into large pieces) – 3 leaves
 Oil to deep fry
 Ghee – 2 tbsp
 Salt to taste
 Water – 2 cups
 Biryani masala – 4 tsp
 Green cardamom – 2
 Black cardamom – 2
 Cloves – 2
 Cinnamon – 1
 Mace – 2
 Peppercorns (coarsely crushed) – 4
 Curd – ½ cup
 Turmeric powder – ½ tsp
 Cumin seeds – 1 tsp
 Saffron – a few threads
 Milk – 2 tbsp

Method :

 Wash the rice properly and soak for 30 minutes.
 Cook it with water until just cooked.
 Drain it in a strainer or colander and keep aside.
 Dissolve saffron in milk and keep aside.
 Heat 1 tbsp of ghee in a pan. Add cumin seeds and let them crackle.
 Add the onions and let it sauté till it gets golden brown. Add the gingergarlic
paste and stir fry for 1 minute.
 Now add all the vegetables except potato and add salt and turmeric
powder and cook for few minutes or till the vegetables get tender.

                                           
 Deep fry the potato fingers till golden brown.
 Add to the vegetables and mix. Add the biryani masala or dry grind green
cardamom, cloves, cinnamon, 1 mace after dry roasting it for 2-3 minutes.
 Add the remaining mace, peppercorns and stir fry for 2-3 minutes on low
flame.
 Add the beaten curd and mix properly.


 Put off the flame.
 In a thick bottomed pan arrange the layering in the following manner.
 Start with a rice layer. Spoon a tablespoon of cooked rice and spread it
evenly in a thick bottomed pan.
 Now spread the vegetables. Cover it with a layer of rice. Sprinkle one
spoon of saffron added with milk evenly on the rice.
 Now again repeat the layering. End with a rice layer.

 Now heat 1 tbsp of ghee and pour it over the rice.
 Cover tightly and cook on a tava or a pan for 30-35 minutes on low flame or cook it in a preheated oven at 160 degree Celsius for 20-25 minutes.
                                       

 Serve hot with raita or pudina lassi.

                                                          ~ ~ - * - ~ ~

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