Mixed Vegetables Biryani

Name: Mixed Vegetables Biryani
Total time: 3600 s
Yield: 6 persons
Cuisine: Indian
Ingredients: For Rice; 2 cups basmati rice; 1 tbsp oil; to taste Salt; 4 cloves; 2 elaichi; 1 cinnamon stick; Water as required; For The Vegetables; 15 boiled baby potatoes; 10 beans chopped into one inch piece; 1 carrot chopped lengthwise; 1 cup green peas; 15 cauliflower florets; 4 tomatoes freshly pureed; 2 tbsp garlic paste; 1 tbsp ginger green chillies paste; 2 tbsp ghee; 2 elaichi; 2 cloves; 1 cinnamon stick; 1 tsp jeera; 1/4 tsp haldi powder; 1 tsp red chilli powder; 1 tsp dhania powder; 1/4 tsp garam masala; to taste Salt; For Barista or fried onions; 4-5 big onions, thinly sliced; Oil for deep

Archana Bhargava @arch1965

Kolkata

It is like a complete meal , well blend of rice and vegetables with aromat saffron

Archana Bhargava @arch1965

Kolkata

It is like a complete meal , well blend of rice and vegetables with aromat saffron

Saved

Ingredients

1 hour

6 persons

For Rice
2 cupsbasmati rice
1 tbspoil
to tasteSalt
4cloves
2elaichi
1cinnamon stick
Water as required
For The Vegetables
15boiled baby potatoes
10beans chopped into one inch piece
1carrot chopped lengthwise
1 cupgreen peas
15cauliflower florets
4tomatoes freshly pureed
2 tbspgarlic paste
1 tbspginger green chillies paste
2 tbspghee
2elaichi
2cloves
1cinnamon stick
1 tspjeera
1/4 tsphaldi powder
1 tspred chilli powder
1 tspdhania powder
1/4 tspgaram masala
to tasteSalt
For Barista or fried onions
4-5big onions, thinly sliced
Oil for deep
Other ingredients
1 cupwarm milk
12-15 strandssaffron
1/2 cupfresh mint leaves
12fried cashews
1/4 tspelaichi powder
Some butter

Saved

Steps

1 hour

1

Wash and soak basmti rice for half an hour
2

In the meantime boil the beans, carrot and green peas
3

When the vegetables becomes soft then strain them out in a big strainer and keep it aside
4

At the same time heat oil for deep frying and fry the baby potatoes and cauliflower florets
5

Spread the sliced onion on a piece of cloth for drying, for an hour, so that the moisture goes away and it can be nicely fried
6

Now fry the onions on medium heat, until becomes light brown and crispy
7

When done take it out in a bowl and keep it aside
8

In the meantime put rice in a big vessel along with enough water, oil, cloves, elaichi, cinnamon stick and salt
9

Cook the rice until it looks 80%, then strain it out in a strainer and keep it aside
10

Now for preparing vegetables, heat ghee in a pan and put jeera, cloves, cinnamon stick and elaichi, let them splutter, then add garlic paste, saute for a minute
11

Then add ginger green chillies paste, again saute for a minute
12

Then add haldi, red chilli powder and dhania powder, mix well, saute for a while
13

Then add tomato puree, cook until all the moisture evaporates, then add half cup of fried onions and mix well, then add all the vegetables and salt, mix nicely and cook for 3-4 minutes
14

Warm milk with saffron strands
15

Now everything is ready, we will arrange them, first grease an oven proof bowl with little butter, then spread some rice nicely, covering the whole base
16

Then sprinkle some garam masala, mint leaves, fried onions and some saffron milk, now spread the layer of vegetables nicely, sprinkle mint leaves
17

Again spread the rice on top of the vegetables layer, sprinkle some fried onions, garam masala, elaichi powder, saffron milk, mint leaves and arrange the fried cashews, sprinkle some butter also on top
18

Now cover it with an aluminum foil and bake it for half an hour in a preheated oven at 180 degrees Celsius
19

When done take it out from the oven, take out the foil and serve hot with any raita
20

You can see the layers