Veg Biryani

Name: Veg Biryani
Cuisine: Indian
Ingredients: 1 Veggies Broccoli - cut into florets; 2 cubed Carrots; 1/2 cup Green Peas; 10 French Beans chopped; 1/2 Red Capsicum; 1/2 chopped Yellow Capsicum chopped; 1 Tomato large chopped; 1/4 cup Corn; 3 Onion medium; 2 sliced Onion medium sliced, (fried till golden brown, drained on paper towels); 1 tbsp Green Chillies; 2 Green Chillies chopped; 1 tsp Ginger garlic paste; Spice Powders:; 1 /2 tsp Red Chilli Powder; 1/4 tsp Haldi / turmeric Powder; 1 tbsp Biryani Masala(homemade); 1tsp Kashmiri Red Chilli Powder; 1/4 tsp Kewra water; 3 tbsp Curd,whisked well; 1.5 cups Basmati Rice Wash, soak in water for 30 minutes,drained; Whole Spices:; 3 Cloves; 1"stick Cinnamon; 3 Green Cardamom; 2 Black Cardamom; 1 tsp Shahi Jeera; 1 Bayleaf; 1 Star Anise; strands 12 Saffron Milk Saffron

Tumpa Dasgupta @cook_19267313

Veg Biryani

Tumpa Dasgupta @cook_19267313

Saved

Ingredients

1Veggies Broccoli - cut into florets
2 cubedCarrots
1/2 cupGreen Peas
10French Beans chopped
1/2Red Capsicum
1/2chopped Yellow Capsicum chopped
1Tomato large chopped
1/4 cupCorn
3Onion medium
2sliced Onion medium sliced, (fried till golden brown, drained on paper towels)
1 tbsp Green Chillies
2 Green Chillies chopped
1 tspGinger garlic paste
Spice Powders:
1 /2 tsp Red Chilli Powder
1/4 tsp Haldi / turmeric Powder
1 tbspBiryani Masala(homemade)
1tspKashmiri Red Chilli Powder
1/4 tspKewra water
3 tbspCurd,whisked well
1.5 cupsBasmati Rice Wash, soak in water for 30 minutes,drained
Whole Spices:
3Cloves
1"stick Cinnamon
3Green Cardamom
2 Black Cardamom
1 tsp Shahi Jeera
1Bayleaf
1Star Anise
strands 12Saffron Milk Saffron
3 tbspWarm milk Soak in the saffron strands...set aside.

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Steps

1

For Rice - Tie in a muslin cloth...drop in a pan of hot water... Allow the water to come to a boil.Let the water get reduced to almost half..add rice. cook the rice on a high flame till 80%cooked.drain in a colander discard the spice potli.rinse rice gently under running water.. drain..set aside.
2

Gravy:
In a heavy bottomed pan, heat ghee/oil
Add shahi jeera, bayleaf, cloves, green cardamoms, star anise..saute till aromat and jeera starts crackling..add ginger garlic paste..fry till raw smell is gone..add onion..fry till golden in colour..
Add mixed veggies except tomatoes.....saute for 2 to 3 minutes..add powdered spices..fry for 3 to 4 minutes..
3

Add tomatoes, salt.fry till soft and mushy..add curd..cook for another 3 minutes..lower the flame..
Remove half of the mix...transfer to a bowl..spread half of the drained rice over the mix in the pan..layer evenly..
Spread mint leaves and half the fried onions over the rice layer.. Now spread balance veggie mix over the rice layer.. spread evenly.. Again spread balance rice over the veggie mix..spread evenly.. Top with pudina leaves, balance fried onions...
4

Make 3 holes in the top layer..pour saffron milk little by little into the holes..cover them up..sprinkle kewra water...
Seal the pan with aluminum foil..place a tight lid over it..Cover and cook on a low flame till rice is done..Remove the lid..fluff the rice with a fork...switch off flame..Transfer to a serving bowl..Serve hot..