Vegetable Biryani

Name: Vegetable Biryani
Total time: 900 s
Yield: 6 servings
Cuisine: Indian
Ingredients: 1 1/2 cups long grained rice (basmati), soaked and drained; 1 bayleaf (tejpatta); 1" stick cinnamon (dalchini); 1 clove (laung/lavang); 1 cardamom (elaichi); 1/2 tsp salt; For The Vegetable Gravy; 1 1/2 cups boiled mixed vegetables (carrots, peas, cauliflower, french beans, potatoes) cubes; 1/4 cup paneer (cottage cheese) cubes; 2 tbsp oil; 1/2 tsp cumin seeds (jeera); 3/4 cup finely chopped onions; 2 tsp ginger-green chilli paste; 1/4 tsp turmeric powder (haldi); 2 tsp coriander (dhania) powder; 1 tsp chilli powder; 1/2 tsp garam masala; 1 cup roughly chopped tomatoes; salt; 1/4 cup milk; 1 pinch sugar; 1/4 cup curds (dahi); 1/4 cup finely chopped coriander (dhania); a few drops of edible saffron colour; 2 tbsp ghee; 1 cup fried onion

Mamta Agrawal @cook_9214619

Bihar

#biryanirecipe

Mamta Agrawal @cook_9214619

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Ingredients

1.15min

6 servings

1 1/2 cupslong grained rice (basmati), soaked and drained
1bayleaf (tejpatta)
1"stick cinnamon (dalchini)
1 clove(laung/lavang)
1cardamom (elaichi)
1/2 tspsalt
For The Vegetable Gravy
1 1/2 cupsboiled mixed vegetables (carrots, peas, cauliflower, french beans, potatoes) cubes
1/4 cuppaneer (cottage cheese) cubes
2 tbspoil
1/2 tspcumin seeds (jeera)
3/4 cupfinely chopped onions
2 tspginger-green chilli paste
1/4 tspturmeric powder (haldi)
2 tspcoriander (dhania) powder
1 tspchilli powder
1/2 tspgaram masala
1 cuproughly chopped tomatoes
salt
1/4 cupmilk
1 pinchsugar
1/4 cupcurds (dahi)
1/4 cupfinely chopped coriander (dhania)
a fewdrops of edible saffron colour
2 tbspghee
1 cupfried onion

Saved

Steps

1.15min

1

Combine 4½ cups of water, bay leaf, cinnamon, clove, cardamom, rice and salt in a deep non-stick pan, mix well and cover with a lid and cook on a medium flame for 10 minutes or till the rice is cooked.Strain the rice using a strainer and keep aside.
2

Heat the oil in a non-stick kadhai and add the cumin seeds.When the seeds crackle, add the onions and saute on a medium flame for 1 to 2 minutes or till the onions turn translucent.
3

Add the ginger-green chilli paste, turmeric powder, coriander powder, chilli powder and garam masala and saute on a medium flame for a few seconds.Add the tomatoes and 2 tbsp of water, mix well and cook on a medium flame for 4 to 5 minutes.
4

Add the mixed boiled vegetables, paneer, salt and milk, mix well and cook on a medium flame for another 2 to 3 minutes, while stirring occasionally.Add the sugar, mix well and cook on a medium flame for 1 more minute.
5

Combine the curds, coriander and saffron colour in a bowl and mix well.Add the prepared rice, mix well and divide into 2 equal portions.
6

Put a portion of the rice in a handi/vessel and spread it evenly with the back of a spoon.Add the prepared vegetable gravy on it and spread it evenly now.Top it with the 2nd portion of the rice and spread it evenly.Lastly spread a layer of fried onion.
7

Pour the ghee evenly over it and cover it with a lid.Place the handi on a non-stick tava (griddle) and cook on a slow flame for 25 to 30 minutes.
8

Garnish with fried onion and serve hot with raita.