Vegetable Biryani 1

by Tarla Dalal

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An ever popular biryani.

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Preparation Time: 10 min.
Cooking Time: 30 min.
Serves 6.
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Ingredients

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

Method

For the rice

Boil the rice. Each grain of the cooked rice should be separate. Drain and cool.
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

Heat 3 tablespoons of ghee and fry the onions until light brown. Keep aside the onions.
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.
Put the balance 2 tablespoons of ghee in a large bowl.
Sprinkle some fried onions and then a little saffron.
Next, spread some vegetables and thereafter some curd rice. Make alternate layer of onions, saffron rice, vegetables and curd rice in this manner.
Cover and bake in a hot oven at 230 degree C ( 450 degree F) for 20 minutes.
Turn upside down, sprinkle mint leaves on top and serve hot.

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