VegetableBiriyani

VEGETABLE BIRIYANI

It is a rice variety with lot of vegetables and spices. It can be a meal by itself or part of a meal and is ideal for picnics,parties and for all occasions. It is very popular in homes and restaurants.

Ingredients

Basmati rice  1 cup

Beans, Carrot, Peas }  300 g

Cauliflower          } 

Onion(chopped)  1/2 cup

Chopped garlic  1 tbsp

Chopped ginger  1 tbsp

Tomato (cut)  1 cup 

Green chili(slit)  2 nos.

Bay leaf  2 nos.

Cinnamon(2 inch stick)  2 nos.

Clove  8 nos.

Cardamom  8 nos.

Black cardamom  5 nos.

Mint  (Pudhina)  1/2 cup

Coriander leaf  1/2 cup

Curd  1/4  cup

Red chili powder    1 tsp

Garam masala  1 tsp

Lemon juice  1 tbsp

Salt

Ghee  1 tbsp

Oil  2 tbsp

Preparation time                   15 min

Cooking time           30 min

Makes             4 cups

Ingredients display

Preparation

  • Parboil the vegetables and drain the water completely.
  • Soak basmati rice in warm water for about 10 minutes and then boil until three fourths cooked. Drain all the water and run under cold water for about a minute. This prevents the rice from breaking.

Process

  • Add all the spices and fry until you smell the aroma.
  • Add in the finely chopped ginger and garlic and fry until they turn brown.
  • Add in the onion and green chili and fry until they change color.
  • Add the tomatoes and fry till they become mushy.
  • Add half the mint.
  • Add the chili powder and turmeric.
  • Mix all the ingredients well and cook for some time.
  • Add in the curd and parboiled vegetables.
  • Cook covered for a few minutes on low flame.
  • When the vegetables are nearly cooked add in the boiled basmati rice.
  • Add the required salt and a spoon of clarified butter.
  • Mix all the ingredients carefully without breaking the rice.
  • Add the balance mint.
  • Cook covered on low flame until all ingredients are done to perfection.
  • Finally, squeeze about half a lemon and give it a gentle stir.
  • And…Enjoy the lovely biriyani, cooked in dum style, infused with the aroma of whole spices.
  • Use a deep pot so that you can easily turn over the rice and vegetables.
  • Do not add any additional water. You should be able to cook the biriyani entirely with the water from the tomatoes and curd.
  • Use a wooden ladle to turn over the rice to avoid breaking it.
  • You could optionally add in cashew and coconut paste while the vegetables are cooking in the curd for a more richer taste.
  • You could add some saffron milk too at the end if desired

Notes

  • Use a deep pot so that you can easily turn over the rice and vegetables.
  • Do not add any additional water. You should be able to cook the biriyani entirely with the water from the tomatoes and curd.
  • Use a wooden ladle to turn over the rice to avoid breaking it.
  • You could optionally add in cashew and coconut paste while the vegetables are cooking in the curd for a more richer taste.
  • You could add some saffron milk too at the end if desired.
VEGETABLE BIRIYANI