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Vegetables biriyani

Ingrediants :

Basmati rice 400g
Cauliflower, cut into flowerettes 250g
Green peas, shelled 100g
Carrots, cut into 2.5 cm. long pieces 100g
French beans, cut into diamond shaped pieces 100g
Potatoes, cut into four pieces each 3
Black cardamoms 2
Green cardamoms 4
Cinnamon 4 cm.
Cloves 4
Peppercorns 8
Black cumin seeds 1 tsp.
Bay leaves 3
Few strands of saffron

Masala for the vegetables:

Onions, sliced 250g
Chili powder 4 tsp
Yogurt 3/4 cup
Ginger-garlic paste 3 tsp
Mint paste 2 tsp
Garam masala powder 1 1/2 tsp
Coriander-cummin powder 1 1/2 tsp
Salt to taste
Ghee (butter) 3 tbsp
Ghee (butter) for deep frying onions

For the garnish:

Tomatoes, sliced 2
Capsicums, sliced 2
Onions, fried till crisp 2
Mint leaves Few

Method :

1. Clean the vegetables with warm water and dry them well.

2. Mix all the ingredients for the masala, except the ghee, and marinate the vegetables in it for one hour.

3. Heat ghee and deep fry the onions till well browned. Remove from ghee.
When cool, grind to a paste.

4. Clean and cook the rice in double the quantity of water. When done, remove the rice and spread it on a plate. Keep aside to cool.

To prepare the rice

5. Lightly roast the saffron, powder and sprinkle over the rice.

6. Heat ghee in a pan and season it with the whole spices.

7. Add the vegetables and saute for five minutes.

8. Add a little water and cook the vegetables till done and almost dry.

9. In a baking dish arrange alternate layers of rice and the prepared vegetables.

10. Top with garnish and bake in a moderately hot oven for 20 minutes.
Serve hot with raita and papad.


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