Vegetable Biryani

Name: Vegetable Biryani
Ingredients: for the rice; 3 cups cooked long-grain rice; 1/2 teaspoon saffron (kesar); 2 tablespoons milk; 4 tablespoons finely chopped mint leaves (phudina); salt; for the gravy; 1 cup mixed boiled vegetables (cauliflower florets, peas, french beans); 2 bay leaves (tejpatta); 4 peppercorns; 4 cloves (laung or lavang); 2 cups chopped tomatoes; 1 teaspoon chili powder; 1 teaspoon coriander; 1 teaspoon cumin powder; 1/4 teaspoon asafoetida powder (hing); 1/4 teaspoon ground nutmeg (jaiphal); 1/4 cup tomato sauce; 1/2 teaspoon cornflour, mixed with; 1/2 cup milk; 1/4 cup cream; 2 teaspoons kasuri methi (dried fenugreek leaves); 1/2 teaspoon sugar; 2 tablespoons oil; salt

25 ingredients

12 steps

Ingredients

for the rice
3 cups cooked long-grain rice
1/2 teaspoon saffron (kesar)
2 tablespoons milk
4 tablespoons finely chopped mint leaves (phudina)
salt
for the gravy
1 cup mixed boiled vegetables (cauliflower florets, peas, french beans)
2 bay leaves (tejpatta)
4 peppercorns
4 cloves (laung or lavang)
2 cups chopped tomatoes
1 teaspoon chili powder
1 teaspoon coriander
1 teaspoon cumin powder
1/4 teaspoon asafoetida powder (hing)
1/4 teaspoon ground nutmeg (jaiphal)
1/4 cup tomato sauce
1/2 teaspoon cornflour, mixed with
1/2 cup milk
1/4 cup cream
2 teaspoons kasuri methi (dried fenugreek leaves)
1/2 teaspoon sugar
2 tablespoons oil
salt

Directions

1

For the rice.
2

Warm the saffron, add a little water, rub it so the milk becomes yellow and add to the rice.
3

Mix in the rice, chopped mint leaves and salt and keep aside.
4

For the gravy.
5

Heat the oil in a pan add bay leaves, peppercorns and cloves to it.
6

Add the chopped tomatoes, chili powder, coriander-cumin seed powder, asafetida and nutmeg powder. Cook for a few minutes while mashing continuously till the oil separates from the mixture.
7

Add the tomato sauce and milk-corn flour mixture. Bring to a boil, add cream and mix well.
8

Mix the vegetables in the gravy and keep aside.
9

How to proceed.
10

Heat 1 tbsp of oil in a huge vessel make a layer by spreading 1/3 of the rice.
11

On it spread half the gravy and 1/3 of rice. Layer again with remaining half of the gravy and remaining 1/3 rice. Cover a lid and seal the edges with a dough.
12

Cook on a slow flame for 20 to 25 minutes. Serve hot.