Dec 11, 2017

Vegetable Biryani

Vegetable Biryani

Preparation Time : 25 mins

Cooking Time : 20 mins Serves: 3 - 4


Basmati Rice - 1 1/2 cup Water - 3 cups

Fresh lemon juice - 1 tbsp Onion - 2 medium size Green chilli - 2

Ginger garlic paste - 1 1/2 tsp Tomato - 1

Salt to taste

Mint leaves - handful

Cilantro leaves - 2 tbsp chopped

Carrot - 1 large

Green Beans - 6-8, chopped to small pieces Fresh/frozen peas - 1/3 cup

Green or red bell pepper - 1/3 cup chopped (optional) Cauliflower florets - 10-12

Spice Mix

Chilli Powder - 3/4 tsp Coriander seed powder - 1 tsp

Optional enhancer: Biryani Masala powder- 2 tsp flat (available as a mix) Turmeric powder - 1/4 tsp

For the Seasoning

Oil - 2 tbsp

Ghee - 1 tbsp or butter 1.5 tbsp Cloves - 4-5

Cinnamon - 2 (1 inch piece) Cardamom - 2
Bay leaf -1

Fennel seeds - 1 tsp

For Garnishing

Coriander leaves - 1 tbsp finely chopped Ghee/Clarified butter - 1-2 tsp

Cashew nuts or almonds or pine nuts – 2 tbsp

Rinse and soak basmati rice for 15 mins. Drain the rice and keep it aside.

Cut onions thinly lengthwise. Slit green chillies. Rinse, cut cauliflower into florets and put the florets in salted hot water for 4-5 minutes. Drain the water and keep it aside. Chop carrots and bean into small pieces.

Frozen peas can be microwaved with a TBSP water for couple mins to soften them up.

In a heavy bottom vessel, heat oil + ghee, add all the dry spices mentioned under seasoning. Saute for a few seconds till the seeds start crackling.As it sizzles, add the sliced onions and green chilies

Saute till the onions start turning translucent, don’t let them brown.

Add the ginger garlic paste and lightly stir and saute till the raw flavor goes away. Next, add the tomatoes.

Stir for a min or two, then add turmeric powder, biryani powder (optional), red chili powder and stir for couple mins, then

Add all the vegetables. Stir and saute for 2- 3 mins.

Add the drained rice now, mix well with all the vegetable and spice powders by stirring.

Next add the water, salt to taste and raise the heat again to start cooking. Once it reaches a boil, bring to simmer, cover with a lid and stir occasionally, not too much to prevent mushing.

When cooked well, add the finely chopped cilantro and mint leaves. In a separate pan, heat up the oil and prepare the garnish by roasting the nuts. Add to rice over the serving bowl if serving from a separate bowl. Otherwise, add to the big vessel itself.

Serve warm with yoghurt. Or if you make raita, serve with that. You can also add grilled paneer pieces or grilled tofu pieces at the “add vegetable stage” to increase protein content.

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