Monday, July 30, 2012

Vegetable Biriyani

Vegetable Biriyani is an exotic dish with the inviting smell of saffron. It makes a very good party food. It may look a little time consuming but in the end, you will feel it was definitely worth your time. Enjoy cooking!!!

For Rice:
  • 1 cup Basmati Rice
  • 2 cups Water
  • 1/4 tsp Salt
  • 1 tbsp Oil (Preferably Olive oil)
  • 2 pinch Saffron threads
  • 2 tbsp warm Milk
For Marinating:
  • 4 cups chopped Vegetables (Carrots, Beans, Cauliflower, Broccoli, Green Peas, Potato)
  • 1 tsp Turmeric
  • 1 tsp Chilli powder
  • 1 tbsp Coriander powder
  • 1/2 tsp Salt
  • 1 cup Curd
To Grind:
  • 1 Cardamom
  • 1" Cinnamon
  • 2 medium Tomatoes
  • 3 cloves
  • 1/4 cup mint leaves
  • 1" Ginger
  • 2 Green chillies
For Vegetable Gravy:
  • 2 tsp oil
  • 1 Black Cardamom
  • 1 Star Anise
  • 1 tsp Cumin seeds
  • 1 Bay leaf
  • 1/4 tsp Asafoetida
  • 1 tsp Garam Masala
  • 1/4 tsp Salt (Adjust to taste)
For Garnish:
  • 1 tbsp Sliced Almonds
  • 1 tbsp Melted butter
  1. In a big bowl, add the ingredients for marinating except the vegetables and mix well. Now add the chopped vegetables and mix well so that the vegetables are coated well with the masala. Close it and keep aside to allow it to marinate for 30 min. 
  2. Now wash and cook the rice separately with oil, salt and water.
  3. Soak the saffron threads in warm milk for 15 min.
  4. In the mean time prepare the ground paste with the ingredients to grind.
  5. Heat a large wok and add the oil. Add the black cardamom, star anise, bay leaf, cumin seeds and asafoetida.
  6. When the cumin seeds start crackling, add the ground paste and stir well till it begins to leave oil.
  7. Add the marinated vegetables, salt, Garam masala and cover and cook on medium heat till they are tender but not mushy. Switch off and keep aside.
  8. Now gently fluff the cooked rice with a fork and fold in the saffron milk.
  9. Now take a huge bowl that is oven safe and put half the cooked vegetables and spread it into an even layer.
  10. On top of the vegetables, add half the cooked rice with saffron and spread it into an even layer.
  11. Add the remaining vegetable gravy on top of the rice and spread it evenly.
  12. Now add the remaining rice and spread it evenly.
  13. Spread the melted butter evenly on top and add the chopped almonds.
  14. Preheat the oven to 350F and cover the bowl with aluminium foil and place it in the oven for 30 minutes.
  15. Yummy Vegetable biriyani is ready to serve.
Suggestions / Notes
  1. If you don't have an oven, you may use a microwave safe bowl and arrange the biriyani and place it in microwave (covered) on high for 5 min.

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