For a Biryani Lover like me, I am wondering how did I miss posting Vegetable Biryani since all these years of blogging.
So Here I post today , A healthy one pot meal for all vegetarians. Add your favorite vegetables like carrots, beans , cauliflower, baby corn and green peas.
Add cashew nuts,almonds, raisins and cherries to make it more flavorful .
Do not shy away while adding the whole spices and serve with boondi raita.
What You Need:
1 Basmati Rice 2 cups
2 Carrot cut into big slices 3
3 Beans cut into 1 inch ling pieces About 15
4 Baby Corn cut into Half About 10
5 Cauliflower Florets cut into Half About 10-12
6 Everest Biryani Masala 1 tbsp
7 Green Peas 1/2 cup
8 Curd 1 cup
9 Tomato Puree 1/2 cup
10 Ginger Garlic Paste 2 tbsp
11 Kasuri Methi 1/2 tsp
12 Salt To Taste
13 Sugar To Taste
14 Cumin Seeds 1 tsp
15 Green Cardamom 3
16 Bay Leaves 3
17 Black Cardamom 3
18 Mace 1
19 Black Pepper 3
20 Onions Cut into Julians 3 big
22 Green Chilies Chopped Roughly 3
23 Coriander Leaves 2 tbsp Chopped
24 Mint Leaves 2 tbsp Chopped
25 Ghee 3 tbsp
26 Cashew Nuts Handful
27 Raisins Handful
28 Cherries Handful
29 Almonds Handful
30 Milk Half Cup
31 Saffron (optional) A pinch crushed
Steps To Make:
Soak Basmati Rice in water for half an hours.
Heat enough water in a deep pan.
Add ½ tsp salt and 1 tbsp oil.
Add all whole spices and cumin seeds.
Once water starts boiling, add rice and cook till its half done.
Switch off the flame. Strain excess water and keep aside.
Marinate Vegetables with curd, tomato puree, salt, sugar, ginger garlic paste, biryani masala and kasuri methi.
Add 1 tbsp ghee in a deep non-stick pot.
Add the vegetables and cook till curd and vegetables release juice and vegetables are little soft.
Heat 2 tbsp ghee in a flat pan.
Cook onions till they turn brown.
Sprinkle half the green chilies onions, coriander and mint leaves over the vegetables.
Spread the half cooked rice.
Spread remaining coriander leaves, mint leaves, green chilies over the rice. Spread milk over the rice. Sprinkle Saffron.
Take 1 tbsp ghee and fry cashews, raisins and almonds in batches.
Spread over rice.
Cover and cook on low flame for 20-25 minutes till rice is done completely and vegetables are well cooked.
There should not any juices left at the botton.
Serve with some mint boondi raita.