Vegetable Biryani ( Desi Khana)


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Vegetable biryani is a traditional mughlai main course item loaded with chopped vegetables, spices, saffron and dry fruits. On normal days, you can make it as a one-pot meal. Even as ingredients like capsicum and coriander spread their aroma, whiffs of saffron and other spices rise above all and pamper your senses.

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Preparation Time: 
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Makes 4 servings
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Ingredients


For The Rice
1 1/2 cups long grained rice (basmati) , soaked and drained
1 bayleaf (tejpatta)
25 mm (1”) piece cinnamon (dalchini)
1 clove (laung / lavang)
1 cardamom (elaichi)
salt to taste

For The Vegetable Gravy
1 1/2 cups chopped and boiled mixed vegetables (carrots , peas , cauliflower , french beans and potatoes)
2 tbsp oil
1/2 tsp cumin seeds (jeera)
3/4 cup finely chopped onions
2 tsp ginger-green chilli paste
1/4 tsp turmeric powder (haldi)
2 tsp coriander (dhania) powder
1 tsp chilli powder
1/2 tsp garam masala
1 cup roughly chopped tomatoes
1/4 cup paneer (cottage cheese) cubes
salt to taste
1/4 cup milk
a pinch of sugar

Other Ingredients
1/4 cup fresh curds (dahi)
1/4 cup finely chopped coriander (dhania)
a few drops of edible saffron colour
2 tbsp ghee

Method
For the rice

  1. Combine 4½ cups of water, bayleaf, cinnamon, clove, cardamom, rice and salt in a deep non-stick pan, cover with a lid and cook on a medium flame for 10 to 12 minutes or till the rice is cooked.
  2. Strain the rice using a strainer and keep aside.

For the vegetable gravy

  1. Heat the oil in a deep non-stick pan and add the cumin seeds.
  2. When the seeds crackle, add the onions and sauté on a medium flame for 1 to 2 minutes or till the onions turn translucent.
  3. Add the ginger-green chilli paste, turmeric powder, coriander powder, chilli powder and garam masala and sauté on a medium flame for a few seconds.
  4. Add the tomatoes and 2 tbsp of water, mix well and cook on a medium flame for 4 to 5 minutes.
  5. Add the mixed vegetables, paneer, salt and milk and cook on a medium flame for another 2 to 3 minutes, while stirring occasionally.
  6. Add the sugar, mix well and cook on a medium flame for 1 more minute.

How to proceed

  1. Combine the curds, coriander and saffron colour in a bowl and mix well.
  2. Add the prepared rice mixture and mix well.
  3. Transfer ½ of the rice mixture in a handi and spread it evenly with the back of a spoon.
  4. Add all the prepared vegetable gravy on it and spread it evenly.
  5. Top it with the remaining ½ of the rice mixture and spread it evenly.
  6. Pour the ghee evenly over it and cover it with a lid.
  7. Place the handi on a non-stick tava (griddle) and cook on a slow flame for 25 to 30 minutes.
  8. Serve immediately.

Tips
  1. Just before serving, turn upside down on a serving plate, garnish with fried onions, cashewnuts and raisins and serve hot.
RECIPE SOURCE : Desi KhanaBuy this cookbook
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 on 15 Apr 14 03:06 PM


Superb outcome... Loved it...thanks...
 on 20 Jan 13 03:32 PM


Awesome! Tried it out on a Sunday for a leisure lunch and was totally impressed and happy with the outcome.A must try recipe for biriyani lovers!
 on 25 Feb 12 12:13 PM


 on 28 Dec 10 11:14 PM


This recipe is another classic. Its rich and tasteful! the spices are heady and the entire mix makes for a great treat!