Vegetable Biryani
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 seeds
1
Cardamom pod
2
Bay leaves
1 tsp
Green chilies
(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.