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Delicious Indian Rice Recipe - Vegetable Briyani
from: Sheetal MahurkarDelicious Indian Rice Recipe - Vegetable Briyani
~Ingredients
400 gms basmati rice- 250 gms cauliflower, cut into flowerettes
- 100g ms green peas, shelled
- 100 gms carrots, cut into 2.5 cm long pieces
- 100 gms french beans, cut into diamond shaped pieces
- 3 potatoes, cut into four pieces each
- 2 black cardamoms
- 4 green cardamoms 4
- 4 cm cinnamon stick
- 4 cloves
- 8 black peppercorns
- 1 tsp Shahjeera
- 3 bay leaves
- 3 tbsp ghee
- Few strands Saffron
For the masala
250 gms onions, sliced- 3/4 cup curd
- 4 tsp chilli powder
- 3 tsp ginger-garlic paste
- 2 tsp mint paste
- 1 1/2 tspgaram masala powder
- 1 1/2 tsp coriander-cummin powder
- Salt to taste
- Oil for deep frying onions
For the garnish
2 tomatoes, sliced- 2 capsicums, sliced
- 2 onions, sliced and fried till crisp
- Few mint leaves
- Some cherries
~ Preparation Method
For the vegetables
Wash the vegetables and dry them well.
Mix all the ingredients for the masala well, and marinate the vegetables in it for an hour.
Heat oil and deep fry the onions till well-browned. Remove from pan and strain well.
When cool, grind to a paste and add to the vegetables.
For the rice
Wash the rice. Cook it in double the quantity of water.
Add few drops of lemon juice, one tablespoon ghee and salt to taste. Cook for 5-7 minutes.
When half-cooked, remove the rice and spread it in a plate. Keep aside to cool.
Lightly roast the saffron, garam masala powder and sprinkle over the rice.
For the biryani
Heat the remaining ghee in a pan and season it with the whole spices.
Add the vegetables and saute for five minutes.
Add a little water and cook the vegetables till they are done. By now, the vegetables should be almost dry.
In a baking dish, arrange alternate layers of rice and vegetables.
Top with garnish, except cherries and mint leaves and bake in a moderately hot oven for 20 minutes.
Before serving, add the chopped cherries and mint leaves.
If you don't have an oven, you can arrange the rice and vegetable layers in a flat-bottomed vessel.
Keep one flat tawa on gas. Heat well.
Turn the gas flame to low and keep the tightly closed vessel on tawa.
Heat it for 20 minutes.
Serve hot with raita and roasted papad.
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