Vegetable biriyani


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Preparation Time : 1/2 an hour

Cooking Time : 20 minutes

Serving : 4 to 5 members

Description

Vegetable Mughal dum biriyani . This is a wholesome warming dish that i have tried to showcase in a modern way. Usually dum biriyanis are made with firewood but now a days with the busy schedule and buzz of life it’s impossible. So i have followed the same procedure of the dum biriyani but on a stove top.(which is much more easy now a days)at times it’s best to be as practical as possible. I love the fried bread pieces that are in this biriyani. I usually serve myself making sure i have atleast 2 to 5 bread pieces on my plate. whatever said and done my choice is always the non – veg biriyani. Very rarely do i prepare this biriyani at home. Not that it does not tatse good but at home every one will have a huge question mark as why vegetarian biriyani ? Why not non – vegetarian biriyani ?

Ingredients

Ingredients
Quantity
Basmati rice2 cups ( cleaned and soaked in water for an hour )
onions3 big sliced
tomato2 big chopped
green chillies6 slit
coriander leaves 2 tablespoons chopped
mint leaves2 tablespoons
ghee1 cup ( can use 1/2 cup ghee and 1/2 cup oil )
cardamom3
cloves3
cinnamon1 inch piece 2
bay leaf1
ginger garlic paste 1 tablespoon each
mixed vegetables 1 1/2 cups ( carrots , cauliflower , green peas , potato , cabbage , beans , capsicum ) chopped into medium sized cubes
bread slices4 cut into squares and fried in ghee to brown
paneer1 cup cubied fried in ghee
saltto taste
turmeric powder1/4 teaspoon
chilli powder1 teaspoon
curd1 cup
coconut grated and cashewnuts2 tablespoons each ground to a smooth paste
rose water1 teaspoon
saffron - a pinch soaked in 1/4 cup milk
lime juice1/2 lime

Method

  1. Heat ghee in a pressure cooker . Add cinnamon , cloves , cardamom and bay leaf .
  2. Once they crackle add onions and fry to brown for about 5 to 8 minutes . Top with ginger garlic paste and fry to crisp .
  3. Add mixed vegetables , tomato , green chillies , mint leaves , coriander leaves , curd , turmeric powder , chilli powder and salt .
  4. Mix well and sauté for 5 minutes till the tomatoes lets it juices out and gets to a gravy consistency . Add 5 cups of water and pressure cook for 1 whistle .
  5. Dilute the ground coconut cashew paste in little water and add to the vegetable gravy . Mix well adding lime juice and rose water .
  6. Taste and adjust . Mix in soaked basmati rice along with saffron , fried bread and paneer .mix well and pressure cook for 1 whistle and simmer for 10 minutes .
  7. Switch of the flame , once the whistle settles down remove and serve hot with onion raitha .