Vegetable Biriyani
Vegetable Biriyani
 
Prep time
Cook time
Total time
 
Vegetable biriyani is everything you need to turn a Meatless dinner into something special. This spicy and aromatic one pot meal studded with sweet raisins and cashews , cooked on dum and served with some cold and sweet pineapple raita is the perfect solution to busy days, sudden guests and veggie days conundrum.
Author:
Recipe type: Main course
Cuisine: Indian /Mughlai
Serves: 4
Ingredients
  • Basmati Rice - 2 cup
  • Onions - 1 large sliced thinly
  • Green Chilli - 2 slit
  • Ginger Garlic Paste - 2 tblspn
  • Tomatoes - 2 large chopped finely
  • Carrots - 1 large chopped
  • Beans -3 chopped
  • Capsicum - 1 chopped into big pieces
  • Peas - 1 cup
  • Turmeric Powder / Manjal Podi - 1 tsp
  • Chilli Powder - 1 tblspn
  • Coriander Powder / Malli Podi - 2 tblspn
  • Garam Masala powder - 1 tblspn
  • Curd / Yogurt- ½ cup
  • Salt to taste
  • For Seasoning:
  • Oil - 3 tblspn
  • Ghee - 3 tblspn
  • Cumin Seeds / Jeerakam - 1 tsp
  • Cinnamon / Pattai - 1 small stick
  • Bay Leaf - 1 leaf
  • Cardamom Pods / Yelakai - 5
  • Cloves / Krambu - 5
  • For Grinding:
  • Coconut - 1 cup grated
  • Cashews - 15
  • For Layering Rice:
  • Coriander leaves - ½ cup chopped finely
  • Mint Leaves - ½ cup chopped finely
  • Saffron - a pinch
  • Warm Milk - ¼ cup
  • Cashews - 3 tblspn
  • Raisans - 3 tblspn
  • Ghee - 1 tblspn
Instructions
  1. Start by making the ground paste. Take coconut and cashews in a blender and grind into a fine paste. Set aside till use.
  2. Wash and soak rice in water for 30 mins. Now Start by cooking rice in lots of boiling salted water. Check this post to see detail instructions. Drain it and set aside.
  3. Heat oil and ghee in a kadai.
  4. Add in onions and cook till golden.
  5. Add in green chillies and ginger garlic paste and saute for a min.
  6. Add in the seasoning ingredients and saute for a min.
  7. Now add in tomatoes and mix well. Cook till oil separates from it.
  8. Now add in all the veggies and saute for a min. Cover and cook on a low heat for a good 7 to 8 mins.
  9. Add in all spice powders, ground masala and curd. Mix well. Add in salt. Masala Done. Cook for 3-4 minutes.
  10. Soak saffron in warm milk, set aside. Fry cashews and raisins in ghee and set aside.
  11. Now lets gets the assembling.
  12. Now take a thick bottomed dutch oven. Lay half the masala into the bottom of the dish. Spread half the rice and sprinkle in coriander and mint leaves. Now half the saffron soaked milk over the rice. Cover with half the masala and the remaining rice. Now sprinkle over coriander leaves and mint leaves. Drizzle in the remaining saffron soaked milk over the rice. Sprinkle in the fried nuts and raisans. Cover the dish with foil tightly and let it cook on a preheated tawa on a very low flame for 20- 25 mins.
  13. Remove it, Let it rest for atleast 20 minutes, fluff it up and serve.
Recipe by La Petit Chef at http://lapetitchef.in/2015/07/vegetable-biriyani.html