Veg Biryani

Name: Veg Biryani
Total time: 1800 s
Yield: 6 servings
Cuisine: Indian
Ingredients: 1 cup basmati rice; 1 cup mixed veggies (peas,carrots,beans, capsicum,cauliflower); 1 onion; 1 teaspoon crushed ginger; 1 teaspoon crushed garlic; 2 piece large potato; 3 pieces cabbage leaves; as per need oil; As per taste salt; 2 tablespoon clarified butter; 2 cup water; 1 tablespoon biryani masala; 2 piece Indian bay leaf; 1 piece green cardamom; 1 piece black cardamom; 2 cloves; 1 piece cinnamon stick; 1 pinch mace; 2 pieces peper corns; 1/2 tablespoon turmeric powder; 1/2 cup curd; 1 tablespoon cumin seeds; as required Saffron

shmi kaur @cook_35898867

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shmi kaur @cook_35898867

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Ingredients

30 minutes

6 servings

1 cupbasmati rice
1 cupmixed veggies (peas,carrots,beans, capsicum,cauliflower)
1onion
1 teaspooncrushed ginger
1 teaspooncrushed garlic
2 piecelarge potato
3 piecescabbage leaves
as per need oil
As per taste salt
2 tablespoonclarified butter
2 cupwater
1 tablespoonbiryani masala
2 pieceIndian bay leaf
1 piecegreen cardamom
1 pieceblack cardamom
2cloves
1 piececinnamon stick
1 pinchmace
2 piecespeper corns
1/2 tablespoonturmeric powder
1/2 cupcurd
1 tablespooncumin seeds
as required Saffron

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Steps

30 minutes

1

Wash the rice properly and soak for 30 minutes.
Cook it with water until just cooked.Drain it in a strainer or colander and keep aside.Dissolve saffron in milk and keep aside.
2

Heat 1 tbsp of ghee in a pan. Add Bay leave and cumin seeds and let them crackle.Add the onions and let it sauté till it gets golden brown. Add the ginger-garlic paste and stir fry for 1 minute.
3

Now add all the vegetables except potato and add salt and turmeric powder and cook for few minutes or till the vegetables get tender.Deep fry the potato fingers till golden brown.Add to the vegetables and mix. Add the Biryani Masala or dry grind green cardamom, cloves, cinnamon, 1 mace after dry roasting it for 2-3 minutes.
4

Add the remaining mace, peppercorns and stir fry for 2-3 minutes on low flame.Add the beaten curd and mix properly.
Put off the flame.In a thick bottomed pan arrange the layering in the following manner.
5

Start with rice layer. Spoon a tablespoon of cooked rice and spread it evenly in a thick bottomed pan.Now spread the vegetables. Cover it with a layer of rice. Sprinkle one spoon of saffron added with milk evenly on the rice.
6

Now again repeat the layering. End with rice layer.Now heat 1 tbsp of ghee and pour it over the rice.Cover tightly and cook on a Tawa or a pan for 30-35 minutes on low flame or cook it in a preheated oven at 160 degree Celsius for 20-25 minutes.serve hot with raita.