Vegetable Biryani

8 Oct 2010

Vegetable  Biryani:

This is a very exotic rice dish with spicy vegetables. The rich aroma makes this dish very inviting among kids n all. Also, this biryani is a special dish on party occasions and goes very well with onion raita or any curries. This is a complete meal in itself and healthy as it has all the vegetables required and takes very less effort to prepare.

Glad to share this delicious vegetable biryani recipe with you…!!!

Ingredients:

• Raw rice                        - 2 cup
• Oil                                - 3 tbsp
• Ghee                            - 1 tbsp
• Onion                           - 2
• Tomato                         - 2
• Carrot                           - 1
• Potato                          - 1
• Beans                           - 50 g
• Peas                             - ¼ cup
• Green chilly                   - 2
• Ginger garlic paste        - 1 tbsp
• Cinnamon                     - 1
• Cloves                          - 3
• Saunf                           - ¼ tsp
• Cumin                           - ½ tsp
• Black pepper pwd         - ¼ tsp
• Red chilly pwd              - 1 tsp
• Garam masala pwd        - 1 tsp
• Yoghurd                       - small cup
• Mint leaves                   - handful
• Cashew                        - 5
• Coriander leaves
• Salt to taste

Method:

1. Wash rice and soak in water for 10 mins.
2. Drain and keep aside.
3. Heat oil in a frying pan
4. Sauté cinnamon, cloves, saunf, cumin for half a minute.
5. Then add chopped onion and fry till the color changes to pink.
6. Add green chillies, ginger garlic paste, black pepper pwd and sauté for a minute.
7. Add salt and red chilly pwd, garam masala pwd and stir well.
8. Add finely chopped tomatoes and fry till they are cooked.
9. Add all the chopped thin pieces of  vegetables and green peas and fry .
10. Next add yoghurd and stir well.
11. Turn off the flame.
12. Heat a tbsp ghee in a pressure pan.
13. Add rice and sauté for a minute.
14. Add the above veg mixture and combine well.
15. Sprinkle finely chopped mint leaves and sauté for a minute.
16. Add 3 ½ cups of water and combine.
17. Pressure cook for 1 whistle and simmer for 5 mins.
18. Once the pressure goes off, open the lid and mix well with very light hands.
19. Decorate with golden roasted cashew and fresh coriander leaves.

20. Serve hot with onion raita…:)

Thanx n Regards,

         Jay