Vegetable Biryani

Preparation Method: 

 

To prepare the vegetables:

  • WASH the vegetables and dry them well. Mix all the ingredients for the masala, except ghee, and marinate the vegetables in it for one hour.

Method:

  1. Heat ghee and deep fry the onions till well browned. Remove from ghee. When cool, grind to a paste.
  2. Wash and cook the rice in double the quantity of water. When done, remove the rice and spread it in a plate. Keep aside to cool. Lightly roast the saffron powder and sprinkle over the rice.
  3. Heat ghee in a kadai and season it with the whole spices. Add the vegetables and saute for five minutes. Add a little water and cook the vegetables till done and almost dry.
  4. In a baking dish arrange alternate layers of rice and the prepared vegetables. Top with garnish and bake in a moderately hot oven for 20 minutes. Serve with raita and papad.
Ingredients: 

Ingredients:

  • 400 g. basmati rice;
  • 250 g. cauliflower, cut into flowerettes;
  • 100 g. green peas, shelled;
  • 100 g. carrots, cut into 2.5 cm long pieces;
  • 100 g. french beans, cut into diamond shaped pieces;
  • 3 potatoes, cut into four pieces each;
  • 2 black cardamoms;
  • 4 green cardamoms;
  • 4 cm cinamon, 4 cloves;
  • 8 peppercorns;
  • 1 tsp. shahjeera;
  • 3 bay leaves;
  • a few strands saffron.

Masala for the vegetables:

  • 250 g. onions, sliced;
  • 3/4 cup curd;
  • 4 tsp. chilli powder;
  • 3 tsp. ginger-garlic paste;
  • 2 tsp. mint paste;
  • 1 1/2 tsp. garam masala powder;
  • 1 1/2 tsp. coriander-cummin powder;
  • salt to taste;
  • 3 tbsp. ghee or more;
  • ghee for deep frying the onions.

For the garnish:

  • 2 tomatoes, sliced;
  • 2 capsicums, sliced;
  • 2 onions, fried till crisp;
  • a few mint leaves.