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Sify Home > Food > Vegrecipes > Regional cuisine > Mughlai > Vegetable Biryani
Vegetable Biryani
By : sagari
Category : Rice, Mughlai, Pulao
Servings : 3
Time Taken : 15-30 mins
Rating :
Method
  1. Wash and soak rice for 20 min
  2. Cook 2 cups of rice with 3-1/2 cups of water and 1 tsp of salt
  3. Chop all the veggies into big pieces
  4. Heat oil in a pan, add cloves, cardamom, cinnamon then add sliced onions, sprinkle salt and cook on low flame until onions are brown
  5. Now add green chillis and cilantro fry for a min, and add tomato puree, cumin powder, coriander powder, red chilli powder
  6. Mix everything and cook on low flame for 5 min
  7. Then add chopped veggies, cover and cook on low flame for 10 min or until veggies are soft
  8. Now add cashew paste and garam masala powder
  9. Mix everything and cook for another 5 min, and turn off the stove
  10. Take a baking dish, add a layer of veggi mixture, top it with rice, ghee and garam masala, again add remaining veggi mixture
  11. Top it with remaining rice, ghee, garam masala and saffron milk
  12. Cover with tight lid or foil, bake on a preheated 350 oven for 30 min
  13. Serve hot

Ingredients:
2 cups - of mixed veggies (potatoes , carrots , greenpeas, beans, califlower)
2 cups - basmati rice
1 - onion (sliced)
1/2 cup - tomato puree (use canned puree to get the good colour to biryani)
2tsp - ginger and garlic paste
6 to 7 - green chillis (slit)
cilantro (handful)
mint (optional)
4 - cloves
4 - cardamom
2 inch - cinnamon stick
1tsp - cumin powder
1tsp - coriander powder
1tsp - chilli powder
1tsp - garam masala powder
6tbsp - oil
2tbsp - ghee
1/4 cup - cashews (grind to a smooth paste)
pinch of safforn (soaked in 1/4 cup warm milk)
1tsp - garam masala for sprinkling in layers
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