Vegetable Biryani

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Ingredients
  • 2 cups Basmati rice (wash and soak 15 minutes)
  • 3 cups Water
  • 1½ tsp Salt
  • Saffron (few strands soaked in little milk)
Tempering
Ingredients
  • 1½ tbsp Ghee
  • ½ tsp Caraway seeds
  • ½ tsp Cumin seeds
  • 2 Cinnamon sticks (1 inch)
  • 6 Cloves
  • 2 Bay leaves
  • 3 Cardamom pods
  • 2 tbsps Golden raisins
Instructions
  1. In a saucepan, melt ghee on medium heat. Add the tempering ingredients.
  2. Stir-fry for 30 seconds then add the rice (drained) and stir for one minute to coat.
  3. Add water and salt, stir.
  4. Bring to a boil. Lower heat, cover and simmer until done and the water is absorbed. About 15 minutes.
  5. Divide rice into 2 bowls, combine saffron into one half and set aside.
Masala
Ingredients
  • 3 tbsps Ghee
  • 4 tbsps Cashew pieces (raw)
  • 1 tsp Cumin (whole)
  • 1 Cardamom pod
  • 2 Bay leaves
  • 1 tsp Green chillies (crushed)
  • 1½ tsp Salt
  • 1 tbsp Ground coriander/cumin mix
  • 1 tsp Red chili powder
  • 1 tbsp Garam masala
  • 1 tbsp Ginger (crushed)
  • 1 tbsp Garlic (crushed)
  • ¼ tsp Turmeric
Vegetables
Ingredients
  • 2 cups Potatoes (cut thin fries, steamed)
  • 2 cups Cauliflower florets (steamed)
  • 1 cup Carrots (finely chopped, steamed)
  • 1 cup Green beans (finely chopped, steamed)
  • 1 cup Green peas (steamed)
  • 1 cup Green bell pepper (finely chopped)
  • 2 cups Onions (thinly sliced)
  • 6 Tomatoes (make pulp)
Instructions
  1. Preheat oven to 350°F
  2. Melt ghee in a large saucepan, add all the masala ingredients and stir-fry for one minute
  3. Add bell peppers and onions, cook until the onions are transparent.
  4. Add tomato pulp and cook until the ghee begins to separate.
  5. Combine steamed vegetables and simmer on medium heat for 2 minutes, remove from heat.
Garnish/Layering
Ingredients
  • 4 tbsps Butter
  • 4 tbsps Mint (chopped)
  • 1 cup Sliced onions (fried)
  • 1 cup Bell peppers (finely sliced)
  • 4 tbsps Almonds (sliced, toasted )
  • 3 tbsps Green coriander (chopped)
Instructions
  1. In a large baking dish, spread half the cooked vegetables then plain rice.
  2. Spread 2 tbsp butter and sprinkle 2 tbsp mint.
  3. Repeat a layer of vegetables and saffron rice.
  4. Spread remaining butter and mint.
  5. Garnish with fried onions, peppers and almonds.
  6. Cover with foil and bake for 20 minutes.
  7. Sprinkle green coriander and serve with raita.