Vegetable Biriyani – Best Indian Cooking

Best Indian Cooking

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Vegetable Biriyani

INGREDIENTS
For Rice: 1) Tilda Basmati Rice – 3 cups
2) Ginger – 1/4 of a root
3) Green Chilly – 3
4) Cinnamon stick – 4 ( 1 inch piece)
5) Cloves – 4
6) Bay leaves – a few
7) Ghee – 3 tsp

For cooking Vegetables:

1) Onions – 2 finely chopped
2) Cauliflower – 1 small head , florets separated into big chunks
3) Carrot – 2 , cut into long slices
4) Beans – 10 chopped into small pieces
5) Green peas (frozen) – 1 cup
6) Potato – 1 peeled and chopped to medium sized cubes
7) Biriyani Masala( Shan Bombay Biriyani masala) – 2 tbsp
8) Ginger , Green chilly paste – 1 tbsp
9) Turmeric – 1/2 tsp
10) Yogurt – 1 cup
11) Lemon – 1 small
12) Mint – 1/2 bunch
13) Salt
14) Vegetable oil
15) Cinnamon stick – 4 ( 1 inch piece)
16) Cloves – 4
17) Bay leaves – a few
18) Shah Jeera – 1 tsp
19) Whole black pepper corns – 5 , crushed

PREPARATION TIME

45 minutes

HOW TO PREPARE

Soak Basmati Rice in water for 4 hours and drain. Boil some water in a vessel, more than enough to cover the rice. Grind Ginger and Green Chilly together to make a fine paste. Heat 3 tsp ghee in another heavy bottom vessel , add ginger-chilly paste and fry till the raw smell is gone. Add cinnamon stick ,cloves and bay leaves to this and fry for a minute. Add soaked rice to this and fry till rice turn light golden. Add more ghee if needed. Add roasted rice mixture to boiling water and cook till rice is half cooked. Drain and let the rice cool by spreading rice in a dish.Heat 1 tbsp oil in a thick bottomed pan and saute the potatoes, cauliflower, carrot and beans separately until they are charred a bit. Transfer vegetables to a plate and keep this aside. Heat 1 tbsp oil and add the cinnamon, cloves, shah jeera, black pepper corns and bay leaves. Once you smell the aroma, add the onions and fry them until they are golden brown. Add the ginger green chilly paste and stir for 5 minutes. Add the vegetables , peas, biriyani masala, salt, turmeric powder and mix well.Lower heat ,add yogurt and cook covered till you get a thick gravy. Turn off heat and add chopped mint leaves and mix well. Now start layering the rice and veggies and bake in oven for 30 minutes on 350 degree temperature. Remove tray from oven and mix rice and veggies with a fork till rice and veggies are blended well. Serve hot with Raita.

Categories:   Vegetarian Recipes

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