Special Vegetable Biryani
Ingredients Basmati rice-2cups Mixed vegetables-1 1/2 cups( potatoes, cauliflower, broccoli, beans, carrot, peas, mushroom etc) Onion big chopped-1 Tomatoes medium chopped-2 Coriander and Mint leaves chopped-2cups Ghee or Butter-4 to 5 tbsp Salt to taste Roasted Cashewnuts-20 Saffron strings soaked in milk-6 For tempering Bay leaf-1 Jeera-1tsp Roast and grind the following to smooth paste Whole dry Kashmiri chilli-5 to 6 Coriander seeds-1tbsp Garlic cloves-6 Ginger-1/2" Cinnamon-1" Cardamom-2 Fennel seeds-1tbsp Turmeric powder-1/4tsp Method In a large pan heat 2 tbsp of ghee or butter, add the bay leaf and cumin seeds. When crackles add 2 cups of water and season with salt. Bring the water to boil and add the washed basmati rice. Cover with lid, simmer and cook until 3/4th done ( keep stirring occasionaly so the rice doesn't stick to the bottom of pan). When the rice is 3/4th done, spread the rice on large plate and allow to cool. In another pan heat rest of the ghee or butter, add the chopped onion and sauté till onions turn pink. Add the chopped mixed vegetables, sauté for few mins. Add the ground masala and fry until raw smell of masala leaves. Now add the tomatoes, coriander and mint leaves, curd and required salt. Add little water and cook until the vegetables are tender. Divide basmati rice equally. Take an oven safe deep vessel, spread half basmati rice below and add the vegetable gravy above the rice. Now again spread rest of the basmati rice above the gravy. Finally add roasted cashews and sprinkle the saffron along with milk above the rice. Cover the vessel with a lid and put the vessel into the oven and bake for 5 mins. Before serving mix the rice well( mix gently so that long grains does not break). Serve hot with Raita.
Total Steps
5
Ingredients
20
Tools Needed
5
Ingredients
- 2 cups Basmati rice
- 1 1/2 cups Mixed vegetables (potatoes, cauliflower, broccoli, beans, carrot, peas, mushroom etc)
- 1 large Onion, chopped
- 2 medium Tomatoes, chopped
- 2 cups Coriander and Mint leaves, chopped
- 4-5 tablespoons Ghee or Butter(optional)
- to taste Salt
- 20 whole Roasted Cashewnuts
- 6 strings Saffron strings, soaked in milk
- 1 leaf Bay leaf
- 1 teaspoon Cumin seeds (Jeera)
- 5-6 whole Whole dry Kashmiri chilli
- 1 tablespoon Coriander seeds
- 6 cloves Garlic cloves
- 1/2 inch Ginger
- 1 inch Cinnamon stick
- 2 pods Cardamom pods
- 1 tablespoon Fennel seeds
- 1/4 teaspoon Turmeric powder
- as needed Curd (Yogurt)
Instructions
Step 1
In a large pan, heat 2 tablespoons of ghee or butter. Add the bay leaf and cumin seeds. When crackling, add 2 cups of water and season with salt.
Step 2
Bring the water to a boil and add the washed basmati rice. Cover with a lid, simmer and cook until 3/4th done (keep stirring occasionally so the rice doesn't stick to the bottom of the pan). When the rice is 3/4th done, spread it on a large plate and allow to cool.
Step 3
In another pan, heat the rest of the ghee or butter, add the chopped onion and sauté until onions turn pink. Add the chopped mixed vegetables, sauté for a few minutes. Add the ground masala paste and fry until the raw smell of the masala leaves. Now add the tomatoes, coriander and mint leaves, curd and required salt. Add a little water and cook until the vegetables are tender.
Step 4
Divide the basmati rice equally. Take an oven-safe deep vessel, spread half of the basmati rice at the bottom and add the vegetable gravy on top of it. Then, spread the remaining basmati rice above the gravy.
Step 5
Finally, add the roasted cashews and sprinkle the saffron along with its milk over the rice. Cover the vessel with a lid and place it into the oven to bake for 5 minutes. Before serving, mix the rice well (mix gently so that long grains do not break). Serve hot with Raita.