Vegetable Biryani

Biryani, the moment we hear this word, Hyderabad Biryani will be the first thing that comes into anyone’s mind. Last year (2012 6th June) I went to Hyderabad with my family for some work. Afterward we went to paradise food court. They had awesome biriyani. I have no hesitation in saying that I brought many biriyani packets to delhi back with me. Today I am trying to prepare this dish by using rice and vegetables cooked separately and then brought together, layered and cooked on dim(slow/heat). You really have to cook the biryani with a lot of love and care. There should be no hurry. It may take some time but I assure you that it will be worth your while.

SERVE 4-5

INGREDIENTS

2 cup Basmati rice

2 onions, sliced finely and fried until golden
2 fresh tomatoes, chopped into small pieces
1 carrot (cut in small pieces)
6 small mushroom
8 Beans (cut in small pieces)
1 cauliflower cut into 10 small pieces (only the top)
¼ cup green peas (frozen/fresh)
¼ cup sweet corn
2 Green chilies chopped (adjust to taste)
2 tblsp each Chopped coriander & mint leaves
2 tsp Ginger garlic paste
3/4 tsp Chilli powder
1 /2cup curd
1 tblsp milk
1 small pinch Yellow/orange food color
1 cup of black chana ( soak in water for 4 hours) ( my kids don’t like potato so I use chana)
2 tblsp biryani masala
1 pinch Saffron
2 tsp(adjust as per your taste) salt
1/2 tsp Shahi Jeera (caraway seeds)
4 tblsp oil
1 tblsp Ghee
1 inch piece of cinnamon
2 Elachi
2 Cloves
2 Bay leaves
1 star anise
2 drops of Kewra essence

Procedure 

Wash then soak rice in water for about 1 hour or as much time as you can.

Soak a few saffron strands in milk and mix it with the food color.

In a pot, boil 1 & 1/2 cup of water, add salt, elachi , clove, cinnamon stick and1 tbsp of oil.

Drain the soaked rice and add it to this water when it is boiling. Cook until the rice is about 3/4 done,

Heat 2 tblsp oil in a kadai, fry cashews, keep a side and then fry lengthwise sliced onion.Fry in medium-low flame. Fry until golden brown and keep aside.

In same kadai, heat remaining oil and season with Shahi jeera , cinnamon, elachi, cloves, star anise and bay leaf. Add ginger garlic paste, vegetables, chopped green chilies, biryani masala, chili powder and salt. Mix well on medium flame and add choppedtomatoes. Cook until the tomatoes are dry and add curd. Mix well and fry for 5-6 minutes or until the masalas coats the vegetables. Cover and simmer on low heat to cook the veggies through.

Once the veggies are done adjust salt, add the chopped green chilli, chopped coriander & mint leaves. Add the fried onion and stir them in so they are coated properly with the gravy. Squeeze the lemon juice and stir, and then turn off the heat.

Take a pan, put little bit ghee on the bottom, spread a layer of rice, sprinkle the saffron milk 1 tsp and spread a layer with the cooked vegetables over it. Sprinkle some fried onions, chopped mint and coriander leaves. Repeat this until you finish rice and vegetables. Finish with rice layer. Top with onion and coriander leaves, mint leaves. Add 2 drops of kewra essence. Cover the top of the pot with foil and put the lid on. Cover the sides of the lid with dough so that the flavor and scent stay locked.. Steam this on low heat for 15 minutes to 20 min.

Serve with rita and papad

ENJOY