Special Vegetable Biryani
By: Mythreyi Dilip
Published: Tuesday, December 15, 2009 - 7:44am

Ingredients




Main Ingredients:

Basmati rice-2cups

Mixed vegetables-1 1/2 cups( potatoes, cauliflower, broccoli
carrot, peas, mushroom etc)

Onion big chopped-1

medium Tomatoes  chopped-2
Coriander and Mint leaves chopped-2cups

tablespoon Ghee or Butter-4 to 5
Salt to taste

Roasted Cashewnuts-20

inch Saffron strings soaked  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

Preparation

1 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. 2 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. 3 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 ground masala leaves. Now add the tomatoes, coriander and mint leaves, curd and required salt. Add little water and cook until the vegetables are tender. 4 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. 5 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.

About


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.