Recipe : Veg Biryani
Preparation Time : 60 minutes
Serves : 4
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 OR
Green cardamom 2
Black cardamom 2
Peppercorns (coarsely crushed) 4
Curd ½ cup
Turmeric powder ½ tsp
Cumin seeds 1 tsp
Saffron a few threads
Milk 2 tbsp
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 ginger-garlic 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.