Jhatpat veg Biriyani

Name: Jhatpat veg Biriyani
Yield: Serves 3 servings
Cuisine: Indian
Ingredients: 1 cup safal mixed veg (as proportion is very good); 1/2 cup aloo and capsicum; 3 big onions; 2 Green chilli; 1 inch Ginger; 2-3 cloves Garlic; 1 teaspoon Kasuri methi; as needed Coriander; 2 teaspoon Curds; 2 Cardamom; 2 Cloves; 1 star anise; 1/2 teaspoon Chilli powder; 1/2 tsp Coriander powder; 3 pinches Amchoor powder; 3 pinches Garam Masala; 1 glass Basmati rice; Salt as per taste

Shruti Raman( legendet100) @cook_12109508

Dum in cooker

Shruti Raman( legendet100) @cook_12109508

Dum in cooker

Saved

Ingredients

One hour

Serves 3 servings

1 cupsafal mixed veg (as proportion is very good)
1/2 cupaloo and capsicum
3big onions
2Green chilli
1 inchGinger
2-3 clovesGarlic
1 teaspoonKasuri methi
as neededCoriander
2 teaspoonCurds
2Cardamom
2Cloves
1 star anise
1/2 teaspoonChilli powder
1/2 tspCoriander powder
3 pinchesAmchoor powder
3 pinchesGaram Masala
1 glassBasmati rice
Salt as per taste

Saved

Steps

One hour

1

Pre soak the rice for twenty mins. Keep aside. Make a paste of onions green chilli ginger garlic coriander salt little oil for smoother blend and keep aside.
2

In a deep kadai add oil mustard seeds jeera saunf hing turmeric and cook for few seconds.Now add the onion paste and cook it turns brown. To this add the frozen vegetables, aloo, capsicum add salt for the veggies. Take little water in a bowl add chilli powder dhaniya powder amchur and garam masala and mix well and cook.Let it cool then add curds and spring onions to it.
3

Drain the soaked rice and empty it to a two liter pressure cooker. Add cloves ealichi start anise salt and a teaspoon of vinegar to rice and 2 glass of water and cook for two whistles. Let the pressure settle.
4

Once done transfer rice to a broad vessel and Let it cool. Mean while fry long cut onions in oil to caramilse it. Keep aside.
5

Now comes the dum part. In a two liter cooker add 3 teaspoon water and one teaspoon ghee to avoid burning. Now oadd a layer of veggies then caramisled onions then layer of rice repeat the process once more and last later will be Kasuri methi roasted.
6

Steam for five mins on slow flame and serve with raita.