Thursday, May 1, 2008

Vegetable Biryani


Serves:4
Cooking time-1/2 hour

Ingredients:

Rice-2cups
Onions-1 medium sliced
Tomato-1 medium chopped
Ginger-garlic paste-1tbsp
Green beans-1/2 cup cut into 1"pieces
Carrot-1 medium cut into 1/4" cubes
Potatoes-boiled and cut into small cubes
Peppers(green, red,yellow)-cut into small pieces
Green chili-1 or 2
Garam masala-1tsp
Turmeric-1tsp
Red chili pwd-1tsp
Coriander pwd-1tsp
Salt-to taste
Yogurt(optional)-2tbsp
Cashew nuts-5/6
Red cardamom-1
Cinnamon-1 stick
Mint- 1sprig
Oil/Ghee-3tbsp


Method:
  1. Par boil rice and keep aside.
  2. Take oil/ghee in a large kadhai or stock pot, add cashew nuts, cinnamon stick and cardamom. When cashew nuts turn golden, remove and keep separately.
  3. In the same oil, saute onions, add ginger-garlic paste and then tomatoes. Fry till you get a deep red thick paste. Add all the other vegetables(potatoes, green beans,peppers,carrots or any other veggies you prefer) and lightly saute.
  4. Add chopped green chili, garam masala, turmeric pwd, red-chili pwd, coriander pwd and mix well.
  5. You can add either yogurt(2tbsp) or water(1/2 cup) to this gravy. Let it come to a boil.
  6. Add salt(1/2 tbsp should be good)
  7. Remove this gravy leaving very little inside the kadhai. Add a layer of rice. Pour some gravy and then add another layer of rice. Repeat this process. Cover the kadhai, and let it cook on low flame for 5min.
  8. Mix the biryani well before serving so that all the gravy is absorbed in rice. Garnish with cashew nuts, mint sprig and sauteed paneer cubes or fried sliced onions.(optional).

Tip: For added taste sprinle saffron soaked in milk between layers.



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