|A tried and tested recipe that tempts you no end….nutrition rich with a variety of vegetables, filled with fresh flavours from spices, mint, coriander leaves et al. Are you feeling green with envy? Dash to your kitchen and cook this dainty dish…|
Preparation Time: 15 min
Cooking time: 45 min
Serves: 8 to 10 persons
Basmati rice 500 gms
Water 750 ml
Cinnamon 2 nos. of 1” long piece
Clove 2 nos.
Cardamom 2 nos.
Cumin seeds ½ tsp
Ghee ½ tsp
For deep frying:
Ghee 2 tbsps
Cashewnuts 50 gms
Raisins 50 gms
Oil 2 tbsps
Onion 2 nos. (Chop them into round slices)
Ginger 1” pc
Garlic 2 nos.
Green chilly 1 no.
Onion 1 no. (chop it into cubes)
Tomato 1 no. (chop it into cubes)
Oil 50 ml
Onion 2 nos. (fine chop)
Tomato 1 no. (fine chop)
Aloo 1 no. (big size)
Carrot ¼ kg
Beans ¼ kg
Peas ¼ kg
Dhania powder 1 tsp
Jeera powder 1 tsp
Chilly powder 1 tsp
Masala powder 1 tsp
Curd ¾ litre
Deep fried cashewnuts, raisins and onions
Fine chopped fresh coriander leaves or mint leaves or other greens like oregano, rosemary, holy basil and lettuce.
Wash basmati rice thoroughly. Drain the water and keep it aside for about 10 min.
Wash all vegetables (except onions and garlic) and greens in salt water.
Peel the skin of ginger, onions, garlic, carrots and fresh peas. Remove the ends of beans and the fibre at their sides. Chop onions, tomatoes and fresh mint/coriander leaves finely. Chop aloo, carrots and beans lengthwise diagonally. Keep them all aside separately.
Heat ghee in a pressure cooker. Deep fry cashewnuts till they turn golden brown and raisins till they swell. Remove and keep them aside for garnishing at the end. To the cooker, now add oil and deep fry round slices of onions till they turn brown and crisp. Remove and use them for garnishing later.
Now put cumin seeds on to the remaining oil in the cooker. When they splutter add cardamom, clove, cinnamon and fry lightly. Now add the soaked basmati rice along with a drop of ghee and water. Pressure cook upto 2 whistles and switch off the burner. Let it cool.
While the rice is getting cooked….make a paste of ginger, garlic and green chilly and keep aside. Remove the paste and now grind 1 onion and 1 tomato.
Heat oil in a kadai. Put ginger garlic paste, then chopped onions and a pinch of turmeric. Fry for a little while till the onions turn soft and brown in colour. Now add fine chopped tomato, onion tomato paste and a pinch of salt. Fry for some time. You will see onions and tomatoes nicely blending. Now add chopped carrots, beans, aloo and peas and continue sautéing. Add salt, dhania, jeera, chilly and masala powders. Let the flavours of the spices sink into the vegetables. Add curd, mix well and let it boil for a minute or two. Now transfer the contents of the kadai to another bowl. In this kadai, put a part of cooked basmati rice. Over this, put a part of the fried vegetable mix. Repeat the process 2 more times. Mix well. Cover the kadai with a lid and place some weight on top of the lid so that the lid is covered tight. Let the contents get cooked for another 10 min. on low flame. Now remove the lid.
Garnish with deep fried onions, cashew nuts and raisins and fine chopped fresh coriander/mint leaves or any other greens.
Vegetable Biryani is now ready…get set and head straight to the dining table!