Layered veg biryani

Name: Layered veg biryani
Yield: 4 serve
Cuisine: Indian
Ingredients: For rice preparation; 1 cup basmati rice; 1 tsp ghee; to taste salt; 2 small cinnamon stick; 2 cardamom pods; 2 clove; 1 small star anise; as needed Vegetable masala; 2 medium size onions; 2 tomatoes; 3 green chilli; 1 big piece ginger; 8-10 big cloves garlic; 2 medium sized potatoes; 100 gm French beans; 1big carrot; 1small cauliflower; 1/2 cup green peas; 1 capsicum; to taste salt; 2-3 tbsp oil; 1/2 tsp cumin seeds; 1 tsp turmeric powder; 1 1/2 tbsp red chilli powder; 1 tsp cumin and coriander powder; 2 tbsp biryani masala; For topping; 2 big onion; 1 tsp oil

Zarna B V @zarna_1539

Rajkot, Gujarat

Layered veg biryani

Zarna B V @zarna_1539

Saved

Ingredients

4 serve

For rice preparation
1 cupbasmati rice
1 tspghee
to tastesalt
2 small cinnamon stick
2 cardamom pods
2 clove
1 small star anise
as neededVegetable masala
2 medium size onions
2tomatoes
3green chilli
1 big piece ginger
8-10 big cloves garlic
2 medium sized potatoes
100 gmFrench beans
1big carrot
1small cauliflower
1/2 cupgreen peas
1capsicum
to tastesalt
2-3 tbspoil
1/2 tspcumin seeds
1 tspturmeric powder
1 1/2 tbspred chilli powder
1 tspcumin and coriander powder
2 tbspbiryani masala
For topping
2big onion
1 tspoil
2 tbspmelted ghee
2 tbspcream
2 tbspcoconut thick milk
8-10 fresh mint leaves
1Handfulcoriander leaves
7-8 cashews roasted, halved

Saved

Steps

1

Wash rice properly and soak for 20-30min.
2

Do thin slices of 2 big onions and add into a nonstick pan, and 1tsp oil. Saute on medium heat for 2-3min then on very slow flame for 10min. Make Birasto from it. Keep aside to top on dish.
3

Take a pressure cooker and heat 2cup of water, add salt as required and 1tsp ghee, and whole spices. When it's near to boiling add socked rice and keep simmering for 5min. Then do 1 whistle on medium heat, and wait to 2nd, after 2nd whistle turn off the heat. After 5min, remove access steam and open cooker. Don't move with spoon, use knife and then let them cool down completely.
4

Chopped the vegetable in small cube size (Carrot, cauliflower, potatoes and French beans). Add peas and soak in water to wash. And strain from water. Keep aside. Chop capsicum, tomato and onion into small cubes too.
5

Make paste of ginger, chilli and garlic.
6

Heat oil in a pan, add cumin seeds, wait for crackle. Then add chilli, ginger, garlic paste. Saute for a min. Add chopped onion and then add all vegetables. Saute for 4-5min with cover lid.
7

Now check, if vegetable are cooked partly, add dry masala, turmeric, chilli and cumin coriander powder, and 1tbsp biryani masala. Saute for about a minute and add 1/4cup of water, add some birasto onions and simmer for a while. Last add capsicum and tomatoes, mix well and turn off the heat.
8

Sprinkle remaining biryani masala into rice, and mix well with taking care for do not break rice.
9

Take a big, microwave safe bowl and grease with ghee. 1st add some rice and spread evenly. Then add vegetables and spread them properly. Now sprinkle some birasto and coriander and mint leaves (finely chopped) then spread 1-1spoon of coconut milk and ghee.
10

Do the 2nd layer, with 1st rice and then vegetables. Now last do thin layer with rice and top with birasto, finely chopped mint and coriander leaves, and roasted cashews, spread ghee, coconut milk and cream lightly all over.
11

Put it into microwave and micro for 8-10min on low heat. (I do 120° C for 8min.)
12

Serve hot with sweet curd, or jeera masala dahi, or lassi, and chopped onions with lemon.