Vegetable Biryani

Name: Vegetable Biryani
Cuisine: Indian
Ingredients: 1 cup - basmati rice, soaked for 20 minutes; 4 cup - water; 1 inch - cinnamon; 4-5 - cloves; 4-5 - cinnamon; 2 - tej patta; 1 tsp - salt(as required); 2 tsp - ghee/oil; For gravy; 3 tbs - ghee; 1 - finely chopped onion; 1 - finely chopped tomato; 1 tsp - ginger garlic paste; 2 cup - mix vegetables(carrot,potato,beans,peas) finely chopped; 1/2 cup - curd; 3-4 - green chilli; 1 tsp - red chilli powder; 1/2 tsp - turmeric powder; 1 tsp - coriander seed powder; 1/2 tsp - cumin seed powder; 1 tbs - biryani masala; 1 tsp - salt; 1/4 cup - fried onion; 6-7 - saffron strands soaked in 2 tbs milk

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Ingredients

1 cup- basmati rice, soaked for 20 minutes
4 cup- water
1 inch- cinnamon
4-5- cloves
4-5- cinnamon
2- tej patta
1 tsp- salt(as required)
2 tsp- ghee/oil
For gravy
3 tbs- ghee
1- finely chopped onion
1- finely chopped tomato
1 tsp- ginger garlic paste
2 cup- mix vegetables(carrot,potato,beans,peas) finely chopped
1/2 cup- curd
3-4- green chilli
1 tsp- red chilli powder
1/2 tsp- turmeric powder
1 tsp- coriander seed powder
1/2 tsp- cumin seed powder
1 tbs- biryani masala
1 tsp- salt
1/4 cup- fried onion
6-7- saffron strands soaked in 2 tbs milk

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Steps

1

First boil the 4 cup of water in a thick vessel. Add bay leaf, cinnamon, clove, pepper,ghee, salt and soaked rice.
2

Boil for 10 minutes or till the rice almost cooked. Drain the excess water. Rinse with cold water and keep aside.
3

Now heat the ghee in a pan on low flame. Add finely chopped onion and sauté. Add ginger garlic paste and sauté.
4

Now add finely chopped tomato and cook well till the oil separates.
5

Add turmeric powder, red chilli powder, coriander seed powder,cumin seed powder mix well.
6

Then add curd, biryani masala. Stir well. Add cooked mix vegetables. Mix well. Add salt and sauté.
7

Biryani gravy is ready. Now grease the thick bottom vessel. Spread the half of biryani gravy in a vessel.
8

Then add layer of cooked rice. Then again as a third layer add biryani gravy.
9

Then again add the layer of cooked rice. Pour 2 tsp ghee and saffron milk.
10

Cover and heat for 15 minutes on low flame. Garnish with fried onion serve hot with raita and mirchi ka salan.