| Recipe Name:
Vegetable Biryani |
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| Category:
Indian |
Sub Category:
Vegetarian |
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| Prep Time |
Cook Time |
Serves |
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2 |
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Ingredients: |
| Rice |
|
100g |
| Potato |
|
50 g |
| Peas |
|
50 g |
| Beans |
|
50 g |
| Carrots |
|
50 g |
| Cauliflower |
|
50 g |
| Onion |
|
100 g (2 small) |
| Tomato |
|
50 g |
| Curd |
|
1 tbsp |
| Zeera |
|
1/2 tsp |
| Black cardamom |
|
1 |
| Bay leaves |
|
1 to 2 |
| Pepper corns |
|
3 to 4 |
| Cloves |
|
2 |
| Cinnamon |
|
1/2 piece |
| Ginger |
|
1/2 piece |
| Garlic |
|
3 to 4 cloves |
| Salt |
|
11/4 tsp |
| Haldi |
|
1/4 tsp |
| Red chilly powder |
|
1/2 tsp |
| Saffron |
|
1 packet |
| Milk |
|
1 tbsp |
| Fat |
|
4 tbsp |
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Method: |
- Clean, wash and soak the rice, Soak saffron in tbsp milk.
- Gate 50 g (one small) onion. Roast dry spices on a tawa and grind along with ginger and garlic.
- Take 2 tbsp fat in a heavy bottomed pan and fry onions till golden brown. Add ground spice paste and fry a little more. Add salt, haldi, red chilly powder, blanched and chopped tomatoes add beaten curd and fry for some more time.
- Wash, clean and cut the vegetables.
- Add vegetables to fried masala, and cover and cook over slow fire till vegetables are tender and fat separates out.
- Prepare rice as for boiled rice.
- Take a heavy bottomed pan. Add 1 tbsp of fat and spread 1/3rd of boiled rice. Then layer 1/2 the vegetable mixture and again spread 1/3rd rice. Layer with the rest of the vegetable mixture and finally spread the last layer of rice.
- Pour 1 tbsp melted fat on top.
- Sprinkle the top with saffron dissolved in milk. Cover with a lid. Keep over a hot tawa for 15-20 minutes. Alternately, keep in moderately hot oven for half an hour.
- Cut 50 g (one) onion into rings and deep fry to crisp brown colour.
- Serve the biryani hot, garnished with fried onion rings.
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