Vegetable Biryani
Vegetable Biryani is a exotic rice dish. Rice cooked with many vegetables makes it a wholesome dish. The vegetables are cooked in spices. The rice is flavored with spices and saffron. Generally rice is served after main course. But this dish is a meal by itself.
Ingredients:
Vegetable biryani
Ingredients
- 3 Cup Basmati Rice
- 5 Medium Onion (3 Cup)
- 4 Medium Potatoes (3 Cup)
- 1 Medium Carrot (3/4th Cup)
- 1/2 Cup Green Peas
- 100 Gm Green Beans
- 2 Medium Green Pepper (1 Cup)
- 2-3 Green Chilies
- 20 Cashews (Halves)
- 15 Garlic Cloves
- 3 Tsp Sugar
- 1 Cup Oil (Plus For Frying)
- 1/2 Tsp Cumin Seeds
- 1/2 Tsp Caraway Seeds
- 1/2 Tsp Asafoetida
- 1 Tsp Saffron
- 2 Tbsp Milk
Dry Masala:
- 1 Bay Leaf
- 1-2 Black Cardamom
- 12 Black Peppercorn
- 4 Cloves
- 4 Inch Cinnamon Stick
- 8 Nagkeshar
- 1 Star Anise
- 1 Nutmeg Flower
- 4 Green Cardamom
- 6 Tsp Readymade Biryani Masala
- Salt
Instructions
- Cook rice adding 6 cups of water, green cardamom, black peppercorn, clove and salt.
- When you see the bubbles starts to form at the corner, keep a lid on it and cook for 12 minutes. Turn off the burner and let it stand for another 15 minutes.
- Spread the rice on a plate and let it cool completely so that it won't stick together.
- Soak saffron in milk for 15-20 minutes.
- Add soaked saffron to cooked rice and mix gently. Take care not to break the grain.
- Julian carrots, onions and potatoes, green bell pepper. Chop green bench into 1 inch length. Finely chop garlic and green chilis.
- In a frying pan, take Julian onion, 3 tsp sugar and 2 tbsp oil. Let the onions caramelized on a medium heat, stirring continuously.
- In a pan, heat oil. Fry cashews until they are golden brown. Keep it aside.
- Julian potatoes. Fry them after cashews in the same oil. Keep it aside.
- In a big pot, heat 1 cup of oil. Add caraway seeds, cumin seeds. When they start to sputter, add garlic, black cardamom, cinnamon stick, nagkesar, nutmeg flower, star anise, bay leaf, asafoetida. Sauté for a minute on low heat.
- Add carrots, green beans and peas. Add salt. Cover it and let it cook for 10 minutes on low heat.
- Add green bell pepper, biryani masala and saute for 2 minutes. Turn off the burner and keep it uncovered.
- Add caramelized onions and mix well.
- Mix saffron rice and all the vegetables. Garnish the biryani with fried cashews and potatoes.
