Monday, May 26, 2008

How to make simple Vegetable Biriyani

Rice 2 cups
Beans 1/2 cup (chopped)
Carrots 1/2 cup (chopped)
Peas 1/2 cup
Potatoes 1/2 cup (chopped)
Cauliflower 1/2 cup (chopped)
Onions 3 Green
chillies 4-5
Ginger - garlic paste 1 tbsp.
Cloves 3-4
Cinnamon 1 piece
Elachi 3-4
Bay leaf 2
Red Chilli powder 2 tsp.
Turmeric powder 1/2 tsp.
Coriander powder 1 tsp.
Garam masala Powder 1 tsp.
Jeera powder 1 tsp.
Ghee 3 tbsp.
Mint leaves 1 bunch
Coriander Leaves 1 bunch
Salt to taste
Cashews, raisins & Pistachios 1 cup
Saffron 2 strands put in warm water

Wash & Soak Rice for 1-2 hrs. Heat ghee in Vessel. Add Cloves, Cinnamon, Elachi, Bay leaf etc. Allow it to Splutter. Then add the Rice & fry on low flame until rice is crispy. This will take approx. 15 mts. Once the Rice has been fried add water. Add 4 cups of water. Add salt & then cover & cook until the rice is done.

In the meantime, Grind 2 Onions to a fine paste & keep it aside separately. Also grind the mint leaves, coriander leaves & green Chilies. Keep this too aside separately. Heat oil / Ghee in a kadai. Fry the Onion paste until Light brown. Then add the Ginger-garlic paste. Saute it until done. Then add the Chopped vegetables & Mix all of them together & fry until the vegetables are done. Then add red chilli powder, turmeric powder, coriander powder, garam masala powder & jeera powder & mix all together. Then add the Ground paste of mint-coriander & green chillies & Mix it along very well. Check salt .Cover & cook. Do not add water. Once it is cooked, Switch off the gas.

Chop the remaining Onion & fry it in Ghee until Golden brown. Keep it aside. Also fry the nuts & raisins. Take a Serving Vessel. Add a layer of rice in the bottom. Then add the gravy on top of it. Again add a layer of rice on top of that & then again add the remaining gravy on top of it. Now add the remaining rice & decorate with fried onions, nuts & saffron. Just before serving Mix all together Serve hot with Raita

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