Vegetable Biryani

December 5, 2008 at 10:54 am Leave a comment

Ingredients

  • 1 lb. Vegetable (Carrots,Beans,Peas,Broad/double beans,Soy chunks) – can use frozen vegetables
  • 1 cup Onion, cut lengthwise
  • 1/2 cup Tomato ,finely chopped or crushed
  • 1 tsp. Ginger Garlic paste
  • 8 stks. Coriander leaves, chopped
  • 4 stks. Mint leaves, chopped
  • 2 cups Basmati rice
  • 3 Tbsp. Oil
  • 2 Tbsp. Clarified Butter/Ghee
  • 3 nos Bay leaf
  • 2 nos Cinnamon
  • 5 nos Cloves
  • 3 nos Cardamoms
  • 10 nos Cashewnuts(optional)
  • 2 1/2 tsp. Salt or to taste
  • 2 tsp. Chili powder
  • 3 tsp Coriander powder
  • 1/4tsp Turmeric powder
  • 6 stks Coriander leaves, chopped for garnishing
  • 2 tsp Ghee
  • 1 pinch Orange red food color(optional)
  • 1/4 tsp Salt
  • 1/2 cup Yogurt/curd dilute with water to make 1 cup
  • 31/2 cups Water
  • 3 tsp Lemon juice (optional)

vegbiryani

Method

  • Heat pan with 1 tsp oil add 2 cups of basmati rice;sauté till the aroma comes;keep them aside.
  • In a heavy deep pan heat oil and ghee together; add bay leaf, cinnamon, cloves, cardomoms, cashewnuts; fry for 30 secs;add chopped green chilli, chopped corrainder and mint leaves;slowly add onions while sauté them.
  • When onions turn slightly brown and crispy add ginger garlic paste, tomatoes , marinated vegetables along with turmeric powder, red chilli powder, coriander powder and salt.
  • Sauté everything until it thicken to a gravy consistency.
  • While the gravy is still simmering;add 2 cups of basmati rice.
  • Now add the gravy to the rice along with 21/2 cups of water and diluted 1 cup of yogurt ;mix well.
  • Add 3 tsp lemon juice; check for salt;cook them in a rice cooker.
  • If using a regular pressure cooker allow 2 whistles and swtich off.
  • Once done sprinkle food colour and add 2 teaspoons of ghee along with coriander leaves; mix carefully without breaking the rice.
  • Serve hot with raita.
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Entry filed under: Main Course, Vegetables. Tags: , , , , .

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