VEGETABLE BIRYANI

Ingredients

For Biryani:

400 gms. basmati rice
250 gms. cauliflower, cut into flowerettes
100 gms. green peas, shelled
100 gms. carrots, cut into 2.5 cm. long pieces
100 gms. french beans, cut into diamond shaped pieces
3 potatoes, cut into four pieces each
2 black cardamoms
4 green cardamoms
4 cm. cinnamon
4 cloves
8 peppercorns
1 tsp. shahjeera
3 bay leaves
Few strands of saffron

For Masala:
250 g. onions, sliced
3/4 cup curd
4 tsp. chilli powder
3 tsp. ginger-garlic paste
2 tsp. mint paste
1 1/2 tsp. garam masala powder
1 1/2 tsp. coriander-cummin powder
Salt
3 tbsp. ghee or more
Ghee for deep frying onions

For garnishing:

2 tomatoes, sliced
2 capsicums, sliced
2 onions, fried till crisp
Few mint leaves

Method:

For preparing vegetables:

Wash the vegetables and dry them well.
Mix all the ingredients for the masala, well except the ghee, and marinate the vegetables in it for one hour.
Heat ghee and deep fry the onions till well browned. Remove from ghee.
When cool, grind to a paste.
Wash and cook the rice in double the quantity of water. When done, remove the rice and spread it in a plate.
Keep aside to cool.

For preparing rice:

Lightly roast the saffron, powder and sprinkle over the rice.
Heat ghee in a kadai and season it with the whole spices.
Add the vegetables and saute for five minutes.
Add a little water and cook the vegetables till done and almost dry.
In a baking dish arrange alternate layers of rice and the prepared vegetables.
Top with garnish and bake in a moderately hot oven for 20 minutes.
More Rice Recipes.