Recipe

Layered Veggie Biryani Recipe

	Lucifer / All my dishes 4 months, 1 week ago This dish can be had by itself, but tastes yummy with curds raita and or different curries. Prep:30m Cook:90m Servings:4	Lucifer
	layered veggie biryani

Does this look good? Yeah! / Nope

Fans

waterlily

Ingredients

2 Cups of Basmati Rice (Indian long grain rice)

2 Cups Cauliflower florets

3-4 Medium sized Onions (sliced thinly)

1 Cup Peas

10 Mushrooms quartered (if you like mushrooms)

1 Carrot (quartered)

100 gms Beans (stringed and quartered)

250 gms of ready french fries

3-4 Bay Leaves

1 tsp Cumin seeds

1 tsp Shahi jeera ( a longer version of cumin seeds with a nice flavour)

3-4 Cloves

1 half inch stick of Cinnamon

5 Cardamoms

8-10 Strands of saffron soaked in milk (min 15 mins)

4 Green chillies crushed

½ tsp Turmeric powder

2 tsp garam masala

A mix of Ghee and Oil to taste

Some butter

Salt to taste

Chilli powder to taste

Fresh chopped coriander

Directions

Cook the rice separately. Drain and set aside.

Parboil the peas, cauliflower florets, beans and carrots. Drain and set aside.

From the 4 cups of onions fry 2 cups of onions separately until they are dark brown in color and set aside.

All the cooking and frying is done on medium heat. Once you start the process DO NOT change the heat settings, for optimum taste.

In a large wok heat ghee and oil mixed as required (Ideally half and half).

(The health conscious can use olive oil, but u have to use just olive oil by itself, DO NOT add with ghee)

Add the cloves, shahi jeera, bay leaves, cinnamon and cardamoms.

Once they start to pop and crackle add about 2 cups of the thinly sliced onions and the crushed green chillies fry until slightly browned.

To this add the parboiled veggies and the mushrooms, stir for about 10-15 seconds.

Add chilli powder, garam masala, salt, turmeric powder and garam masala and fry for about 8-10 minutes, until the veggies are all coated evenly with the masala cover and take off the heat. Set aside.

Take a saucepan or any container that has a saucepan thickness and depth.

(The olive oil users will have to use butter here, no compromise on taste)

Add a fine layer of butter at the bottom of the pan, put some of the cooked rice on it.

Sprinkle a bit of the saffron milk on top of this.

Add a layer of the cooked veggies on top of this, a little of the browned onions(the ones we set aside) and some fries.

Add another layer of rice, sprinkle saffron milk, layer the fries, browned onions and veggies.

Continue until you reach the last rice layer, on this you add the remaining milk with the saffron strands.

Cover tight and let it cook on low heat for 8-10 mins. This way the rice at the bottom layer browns well.

Open.

Add the rest of the browned onions, chopped coriander and serve hot. (With raita if you like.)

This dish is ideally cut out like a cake slice so as to get all the layers, bottom to top.

Raita is churned yoghurt with pineapples diced or cucumber and tomatoes finely diced or just plain yoghurt will do as well.