@ Vegetable Biryani

Vegetable biryani is a traditional mughlai main course item loaded with chopped vegetables, spices, saffron and dry fruits. On normal days, you can make it as a one-pot meal. Even as ingredients like capsicum and coriander spread their aroma, whiffs of saffron and other spices rise above all and pamper your senses.

INGREDIENTS

    For Rice

  • 1.5 Cup Long Grained Dual Taste Rice
  • 25.00 mm cinnamon
  • 1 piece of cardamom & 1 piece of bayleaf
  • 1 piece of clove & Salt to taste
  • For Vegetable Gravy

  • 1.5 Cup chopped and boiled mixed vegetables
  • 0.5 teaspoon cumin seeds
  • 2 teaspoon ginger-green chilli paste
  • 2 teaspoon coriander (dhania) powder
  • 0.5 teaspoon Garam Masala
  • 0.25 cup paneer (cottage cheese) cubes
  • 0.25 cup Milk & 2 tablespoon oil
  • 0.75 Cup chopped onions
  • 0.25 teaspoon turmeric powder
  • 1 teaspoon chilli powder & a pinch of sugar
  • 1 Cup Chopped tomatoes & Salt to taste
  • Other Ingredients

  • 0.25 cup curds & A few drops of edible saffron
  • 0.25 Cup chopped coriander & 2 tablespoon ghee

Cooking Method

For Rice

Step 1 : Combine 4½ cups of water, bayleaf, cinnamon, clove, cardamom, rice and salt in a deep non-stick pan, cover with a lid and cook on a medium flame for 10 to 12 minutes or till the rice is cooked.

Step 2 : Strain the rice using a strainer and keep aside.

For Vegetable Gravy

Step 1 : Heat the oil in a deep non-stick pan and add cumin seeds.

Step 2 : When the seeds crackle, add onions and sauté on a medium flame for 1 to 2 minutes or till the onions turn translucent.

Step 3 : Add the ginger-green chilli paste, turmeric powder, coriander powder, chilli powder and garam masala and sauté on a medium flame for a few seconds.

Step 4 : Add tomatoes and 2 tbsp of water, mix well and cook on a medium flame for 4 to 5 minutes.

Step 5 : Add the mixed vegetables, paneer, salt and milk and cook on a medium flame for another 2 to 3 minutes, while stirring occasionally.

Step 6 : Add a pinch of sugar, mix well and cook on a medium flame for one more minute.

How to proceed

Step 1 : Combine the curds, coriander and saffron colour in a bowl and mix well.

Step 2 : Add the prepared rice mixture and mix well.

Step 3 : Transfer ½ of the rice mixture in a handi and spread it evenly with the back of a spoon.

Step 4 : Add all the prepared vegetable gravy on it and spread it evenly.

Step 5 : Top it with the remaining ½ of the rice mixture and spread it evenly.

Step 6 : Pour the ghee evenly over it and cover it with a lid.

Step 7 : Place the handi on a non-stick tava (griddle) and cook on a slow flame for 25 to 30 minutes.

Step 8 : Serve immediately.