Vegetable Biryani 1

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An ever popular biryani.

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Preparation Time:    Cooking Time:     Serves 6.
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For the rice
1 1/2 cups uncooked long grained rice (basmati)
1/4 tsp saffron (kesar) strands

Other ingredients
3/4 cup fresh curds (dahi)
2 onions, sliced
2 tbsp tomato puree
1 1/2 cups mixed boiled vegetables
2 tbsp fresh cream
a pinch of sugar
5 tbsp ghee
salt to taste

To be ground into a paste
4 red chillies
2 green chillies
4 cloves of garlic (lehsun)
25 mm. piece ginger (adrak)
1 tbsp cashewnuts (kaju)
2 tsp coriander (dhania) seeds
3 cardamoms (elaichi)

For garnishing
a few mint leaves (phudina), chopped


    For the rice

    1. Boil the rice. Each grain of the cooked rice should be separate. Drain and cool.
    2. Warm the saffron, add a little water, rub until it dissolves and add to half the quantity of the rice. To the other half of the rice, add 1/2 teacup of curds. Keep aside the two rice portions.

    How to proceed

    1. Heat 3 tablespoons of ghee and fry the onions until light brown. Keep aside the onions.
    2. In the same ghee, fry the paste for 2 to 3 minutes. Add the tomato puree, vegetables and the remaining curds and cook for a few minutes. Add the cream, sugar and salt.
    3. Put the balance 2 tablespoons of ghee in a large bowl.
    4. Sprinkle some fried onions and then a little saffron.
    5. Next, spread some vegetables and thereafter some curd rice. Make alternate layer of onions, saffron rice, vegetables and curd rice in this manner.
    6. Cover and bake in a hot oven at 230 degree C ( 450 degree F) for 20 minutes.
    7. Turn upside down, sprinkle mint leaves on top and serve hot.

    1. Mixed vegetables contains carrots, french beans, cauliflower, green peas.

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     on 26 Sep 12 07:26 PM

    This dish was the best biryani ever made. it was excellent and tasted delicious.
     on 25 Apr 12 10:28 PM

    Excellent , Thank you very much