Saturday, April 2, 2016

Veg Biryani


               Veg Biryani is one more popular dish which we now find in weddings. Its very delicious. People who are vegetarians who cant eat non veg biryanis, this veg biryani is a good option for them. Its equally delicious just like our any non veg biryanis. Here is my version of Veg Biryani. Hope you will like & appreciate this just like you do for my other recipes.
    




Preparation Time: 30 minutes
Cooking Time: 60 minutes

Ingredients:
  • Rice 2 cups
  • Whole Spices - 1 inch cinnamon, 1 Bayleaf, 1 tsp shahi jeera, 2 green cardamom, 7 - 8 black peppercons, 1 javitri, 2 cloves
  • French Beans 1/4 cup - Chopped in 1 inch size
  • Cauliflower florets 1/4 cup
  • Potato 1 medium - Peeled & chopped in cubes
  • Green Peas 1/4 cup
  • Carrots 2 - cut lengthwise in 1 inch size
  • Onion 2
  • Tomato 1
  • Curd 1 cup
  • Salt to taste
  • Oil 1 tbsp.
  • 1 tbsp. Ginger Garlic paste
  • Mustard Seeds 1/2 tsp
  • Green chilies 2 slit
  • Red Chili Powder 1 tsp
  • Biryani Masala 2 tsp
  • Browned Onions 1/2 cup
  • Coriander leaves chopped finely
  • Mint leaves chopped finely
  • Few saffron strands soaked in 2 tbsp. hot milk




Method:
  • Wash & Soak rice in water for 30 minutes. Drain water after 30 minutes.
  • Keep a deep pan filled with water for boiling. Add to it all the whole spices, few drops oil & soaked rice. Let it boil until rice is 80 % cooked. Strain the water from the rice.
  • Add salt to taste to the drained rice. Stir very carefully with a fork so that salt gets applied to each grain of rice.
  • Grind 2 onions & 1 tomato in a smooth puree.
  • Heat 2 tbsp. oil in a pan.
  • Add mustard seeds to it. When they crackle, add ginger garlic paste & ground onion tomato paste to the oil in the pan. Cover the pan with a lid & Let it cook for around 10 minutes or until the raw smell of onion goes. (Add water if necessary)
  • Add slit green chilies, red chili powder & biryani masala to it. Let it cook for couple of minutes.
  • Add all the chopped veggies to it - French beans, cauliflower florets, potatoes, carrots & green peas. Also add salt to taste to it. Cover the pan with a lid for around 5 minutes.
  • Add curd, few coriander leaves & few chopped mint leaves to the pan. Mix well. Cover the pan again with a lid & let the veggies cook on medium heat for around 10 - 15 minutes or until the veggies are fully cooked. 
  • Now reduce the heat to medium. Spread the 80 % cooked rice over it. Sprinkle saffron milk, browned onions, few coriander leaves & few mint leaves over it.
  • Cover it with a lid. & let it simmer on low heat for 10 minutes.
  • Switch off the heat. & the pan rest for 10 minutes. Then open the lid & enjoy !!



Tips:
  • You can use veggies of your choice.
  • While cooking veggies, keep stirring in between.
  • You can also steam the veggies first before adding it to the onion tomato puree. It will definitely save your time. While onion tomato puree is getting cooked, your veggies will get cooked.
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