Vegetable Biryani

Name: Vegetable Biryani
Ingredients: 1 cup long-grain rice; 1 clove (laung); 1 cinnamon stick (dalchini); 1 bay leaf (tejpatta); 1 cardamom (elaichi); salt; 1 12 cups boiled mixed vegetables, cut into cubes (carrots, peas, cauliflower, French beans, potatoes); 14 cup panir, cut into cubes; 12 teaspoon cumin seed (jeera); 34 cup onion, finely chopped; 2 teaspoons ginger-garlic paste; 3 teaspoons chili powder; 2 teaspoons coriander powder (dhania); 14 teaspoon turmeric powder (haldi); 12 teaspoon garam masala; 1 cup tomatoes, chopped; 1 cup milk; 2 tablespoons oil; salt; 3 tablespoons curds; 14 cup fresh coriander, chopped; 3 saffron strands; 2 tablespoons ghee

23 ingredients

18 steps

Ingredients

1 cup long-grain rice
1 clove (laung)
1 cinnamon stick (dalchini)
1 bay leaf (tejpatta)
1 cardamom (elaichi)
salt
1 12 cups boiled mixed vegetables, cut into cubes (carrots, peas, cauliflower, French beans, potatoes)
14 cup panir, cut into cubes
12 teaspoon cumin seed (jeera)
34 cup onion, finely chopped
2 teaspoons ginger-garlic paste
3 teaspoons chili powder
2 teaspoons coriander powder (dhania)
14 teaspoon turmeric powder (haldi)
12 teaspoon garam masala
1 cup tomatoes, chopped
1 cup milk
2 tablespoons oil
salt
3 tablespoons curds
14 cup fresh coriander, chopped
3 saffron strands
2 tablespoons ghee

Directions

1

For the rice.
2

Clean, wash and soak the rice for approximately 15 minutes.
3

Drain and keep aside.
4

In a large pan, boil 3 cups of water with clove, cinnamon, bay leaf, cardamom and salt and then add the rice.
5

Cover and simmer till the rice is nearly cooked.
6

Drain and keep aside.
7

For the vegetable gravy.
8

Heat the oil in a pan and add the cumin seeds.
9

When they crackle, add the onions and ginger-garlic paste and saute till the onions turn golden brown.
10

Add the chili powder, coriander powder, turmeric powder and garam masala and saute for 2 to 3 minutes.
11

Add the chopped tomatoes and cook over a slow flame for 7 to 8 minutes.
12

Add the milk and continue to simmer for 5 to 7 minutes.
13

Add the boiled vegetables and paneer and mix well.
14

How to proceed.
15

Combine the curds, coriander and saffron and mix well.
16

In a deep vessel, arrange the vegetable gravy on the base.
17

Top with the rice and spoon the curd mixture and ghee over the rice.
18

Cover with a tight lid and cook on a tava (griddle) over a slow flame for 25 to 30 minutes or bake in a pre-heated oven at 200 degrees C (400 degrees F) for 20 minutes.