Vegetable Biryani

February 26, 2012 Posted by

Again a one pot dish that I love cooking on holidays. This is a slightly elaborate recipe but if you can multitask you can cook it on 30 mins flat like I managed today.

Recipe is inspired from

1.    Soak 2 cups of Basmati rice for 30 mins in water.
2.    Cook it in boiling water. Add salt and 2-3 cloves, 1 bay leaf while cooking. Drain the rice when around 70% done and keep aside.
3.    Add 2 tbsp ghee in a flat pan. Add whole garam masala – 2 bay leaf, 4-5 cloves, 4-5 black pepper, 2 cardamom, 2 tsp cumin seeds and saute
4.    Add 1 tbsp ginger garlic paste and saute
5.    Add 1 cup carrots, potato and cauliflowerall cut into big pieces
6.    Add salt to taste and cook till vegetables are around 70% cooked
7.    Add 1 cup mint leaves, 1 cup coriander leaves and 3 green chillies slit lengthwise into two. Add ½ cup of fried onions
8.    Add 3 tbsp Garam Masala (you can add Biryani Masala if you have it readily available)
9.    Add 1 cup curd and mix all this well. Now add 1/2 cup of Paneer and sauté.
10.  Now take a flat vessel and spread ¾ of the vegetable mixture at the base. Check this for seasoning and adjust salt if needed
11.  Spread ¼ cup curd. Now add a layer of rice (use ½ of the cooked rice)
12.  Add cashew, almonds, ½ cup of mint, ½ cup of coriander and ½ cup of fried onions. Add the remaining vegetable mixture and rice and add saffron soaked in water
13.  Cook this whole flat vessel by covering it with a lid for 5 mins by keeping the vessel on a tawa to avoid burning the base of the biryani.
14.  Serve with Curd/raita

Category: vegetarian

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