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Main Course

Vegetable Biriyani

A slow-assembled potato biryani where each grain of rice carries the aroma of cardamom, clove, and slow-cooked masala. Served with raita and pickle, it is a complete meal on its own.

Ingredientsfor 4 servings

1/2 kg Mixed vegetable diced potato, carrot, beans, cauliflower. green peas etc
4 tbsp Ghee
4 nos Onion big
4 nos Green chillies
Ginger garlic paste - 1 tbsp
1 nos Tomato big
1 cup Mint leaves — chopped
1 cup Coriander leaves — chopped
4 tsp Garam masala
Salt, to taste
1/2 tsp Pineapple essence — optional
2 pinch Saffron (soaked in 1/2 cup milk or water — optional

Preparation

Step 1
Heat 4 tablespoon ghee in a heavy bottom pan.
Step 2
Add sliced onion and split green chillies and cook it, stirring till the onion becomes light brown.
Step 3
Add ginger-garlic paste and fry for about 2 minutes.
Step 4
Add sliced tomato, 1/2 cup chopped mint leaves, 1/2 cup chopped coriander leaves, turmeric powder, garam masala and salt.
Step 5
Cook until the masala get mixed well.
Step 6
Add mix vegetable along with little water and cook the curry in a medium flame until vegetables are cooked with little gravy.Now remove the masala from fire.
Step 7
Wash and soak basmati rice for 2 hours and then drain it.
Step 8
Heat 4 tbsp of ghee in a heavy bottom pan and fry cashew and raisins and remove it from the ghee.Then fry the sliced onion till it is golden brown and crispy and set aside.
Step 9
Add drained rice in this ghee, fry for about 5 minutes and add 4 and half cups of boiled water along with salt, cardamom, cinnamon and bay leaves.
Step 10
Cook till the rice is done and the water is evaporated completely.
Step 11
In a large heavy bottom vessel, spread the vegetable masala first and layer the rice over it.( Or you can spread some rice as the Ist layer, then veg masala and again a layer of rice on it.).
Step 12
Sprinkle the remaining 2 tsp garam masala over the top of the rice layer, sprinkle pineapple essence and saffron mixture.
Step 13
Put chopped mint and coriander leaves, fried cashews, raisins and spread it.
Step 14
Cover it tightly with a lid and keep on very low flame for about 15 minutes.
Step 15
:15) Serve hot with salad, pickle and papad.
Step 16
Sprinkle the fried onions over the biryani while serving.

Tip

Seal the pot with dough or a tight-fitting lid during dum cooking. No steam should escape, or the rice will dry out.

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Ingredientsfor 4 servings

1/2 kg Mixed vegetable diced potato, carrot, beans, cauliflower. green peas etc

4 tbsp Ghee

4 nos Onion big

4 nos Green chillies

Ginger garlic paste - 1 tbsp

1 nos Tomato big

1 cup Mint leaves — chopped

1 cup Coriander leaves — chopped

4 tsp Garam masala

Salt, to taste

1/2 tsp Pineapple essence — optional

2 pinch Saffron (soaked in 1/2 cup milk or water — optional

Preparation

Step 1

Heat 4 tablespoon ghee in a heavy bottom pan.

Step 2

Add sliced onion and split green chillies and cook it, stirring till the onion becomes light brown.

Step 3

Add ginger-garlic paste and fry for about 2 minutes.

Step 4

Add sliced tomato, 1/2 cup chopped mint leaves, 1/2 cup chopped coriander leaves, turmeric powder, garam masala and salt.

Step 5

Cook until the masala get mixed well.

Step 6

Add mix vegetable along with little water and cook the curry in a medium flame until vegetables are cooked with little gravy.Now remove the masala from fire.

Step 7

Wash and soak basmati rice for 2 hours and then drain it.

Step 8

Heat 4 tbsp of ghee in a heavy bottom pan and fry cashew and raisins and remove it from the ghee.Then fry the sliced onion till it is golden brown and crispy and set aside.

Step 9

Add drained rice in this ghee, fry for about 5 minutes and add 4 and half cups of boiled water along with salt, cardamom, cinnamon and bay leaves.

Step 10

Cook till the rice is done and the water is evaporated completely.

Step 11

In a large heavy bottom vessel, spread the vegetable masala first and layer the rice over it.( Or you can spread some rice as the Ist layer, then veg masala and again a layer of rice on it.).

Step 12

Sprinkle the remaining 2 tsp garam masala over the top of the rice layer, sprinkle pineapple essence and saffron mixture.

Step 13

Put chopped mint and coriander leaves, fried cashews, raisins and spread it.

Step 14

Cover it tightly with a lid and keep on very low flame for about 15 minutes.

Step 15

:15) Serve hot with salad, pickle and papad.

Step 16

Sprinkle the fried onions over the biryani while serving.