Recipe

Vegetable Biryani Recipe

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Ingredients

3/4 c onions, finely sliced .
1/4 c fresh coriander, sliced .
2 tsps ginger-garlic paste .
1 cardamom (elaichi) .
1 c tomatoes, sliced .
1 bay leaf (tejpatta) .
2 tsps coriander powder (dhania) .
1 c long-grain rice .
for the rice .
2 tbsps ghee .
3 tsps chili powder .
1 c milk .
3 tbsps curds .
1/2 tsp cumin seeds (jeera) .
1 cinnamon stick (dalchini) .
2 tbsps oil .
1/4 c panir, cut into cubes .
3 saffron strands .
1 clove (laung) .
1/4 tsp turmeric powder (haldi) .
for the vegetable gravy .
1/2 tsp garam masala .
1 1/2 c boiled mixed vegetables, cut into cubes (carrots, peas, cauliflower, French beans, potatoes) .
salt .
salt

Directions

Step #1 For the rice.
Step #2 Clean, wash & soak the rice for approximately 15 mins.
Step #3 Drain & keep aside.
Step #4 In a large pan, cinnamon, boil 3 c of water with clove, bay leaf, cardamom & salt & then add the rice.
Step #5 Cover up & let simmer till the rice is nearly cooked.
Step #6 Drain & keep aside.
Step #7 For the vegetable gravy.
Step #8 Heat the oil in a pan & add the cumin seeds.
Step #9 When they crackle, add the onions & ginger-garlic paste & sauté till the onions turn golden brown.
Step #10 Add the chili powder, coriander powder, turmeric powder & garam masala & sauté for 2 to 3 mins.
Step #11 Add the sliced tomatoes & cook over a slow flame for 7 to 8 mins.
Step #12 Add the milk & continue to simmer for 5 to 7 mins.
Step #13 Add the boiled vegetables & paneer & mix well.
Step #14 How to proceed.
Step #15 Combine the curds, coriander & saffron & mix well.
Step #16 In a deep vessel, arrange the vegetable gravy on the base.
Step #17 Top with the rice & spoon the curd mixture & ghee over the rice.
Step #18 Cover up with a tight lid & cook on a tava (griddle) over a slow flame for 25 to 30 mins or bake in a pre-heated oven at 200ºC (400ºF) for 20 mins.
Enjoy the Vegetable Biryani recipe