by Tarla Dalal
Added to 331 cookbooks
This recipe has been viewed 105639 times
Aromatic saffron rice layered with a spicy gravy of vegetables. You can make a baked version of veggie biryani by assembling the rice in a baking dish and baking for 10 minutes at 150 C.
- Warm the saffron, add a little water, rub it so the milk becomes yellow and add to the rice.
- Mix in the rice, chopped mint leaves and salt and keep aside.
- Heat the oil in a pan add bayleaves, peppercorns and cloves to it.
- Add the chopped tomatoes, chilli powder, coriander-cumin seed powder, asafoetida and nutmeg powder. Cook for a few minutes while mashing continuously till the oil separates from the mixture.
- Add the tomato sauce and milk-corn flour mixture. Bring to a boil, add cream and mix well.
- Mix the vegetables in the gravy and keep aside.
- Heat 1 tbsp of oil in a huge vessel make a layer by spreading 1/3 of the rice.
- On it spread half the gravy and 1/3 of rice. Layer again with remaining half of the gravy and remaining 1/3 rice. Cover a lid and seal the edges with a dough.
- Cook on a slow flame for 20 to 25 minutes. Serve hot.
Nutrient values per
|Vitamin A||671.4 mcg|
|Vitamin B1||0.1 mg|
|Vitamin B2||0.1 mg|
|Vitamin B3||1.2 mg|
|Vitamin C||29 mg|
|Folic Acid||37.3 mcg|
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