Vegetable Biryani

A Classic vegetable biryani is a perfect dish for any occasion.Long grain basmati rice and assorted vegetables in a spicy masala and curd are cooked in alternate layers under dum to give you a final dish that is a treat to all of your senses.Whole spices, fragrant rice,nutritious veggies and the aromatic saffron blend together perfectly in this vegetable biryani recipe and that is the secret of a good dum biryani.

Whether veg or non-veg, a biryani is first and foremost a rice dish that stands or falls on the fluffiness of its rice,every grain should be separate and perfectly cooked. The choice of vegetables is largely up to you and what you have available.Vegetables are cooked in a yoghurt sauce, giving them a more curry-like consistency.

Although it’s perfectly possible to make a great biryani on the stove,it’s easier for the amateur to get good results in the oven,where the heat will be distributed more evenly,reducing the risk of the base layer sticking.The cooking vessel should be tightly sealed by dough or aluminium foil to prevent the escape of the steam that’s essential for aromatic tasty biryani.

       
         Ingredients (serves 4)

• Basmati Rice 1 1/2 cups
• Water as per requirement 
• Carrots 1/2 inch 20 pieces 20
• French beans 1/2 inch 15 pieces 
• Cauliflower 10-12 florets
• Green peas shelled 1 cup
• Potato cubes (made from 1 medium potato)
• Onion cubes (made from 1 medium onion)
• Salt to taste
• Green cardamons 2
• Black cardamom 1
• Cloves 5-6
• Black pepper(5-6)
• Cinnamon 1/2 inch stick
• Bay leaf 
• Caraway seeds (shahi jeera) 1/2 teaspoon
• Ginger-garlic paste 2 tablespoons
• Turmeric powder( 1/4 tsp)
• Red chilli powder( 1/2 tsp) 
• Coriander powder 1 tablespoon
• Yogurt( 1/2 cup)
• Saffron (kesar) a few strands
• Some milk for soaking saffron
• Garam masala powder 1 -2 teaspoon
• Fresh coriander leaves chopped 2 tablespoons
• Fresh mint leaves chopped 2 tablespoons
• Fried onion(for layering)
• 1-2 tablespoon Ghee (for layering)
• 3-4 tablespoon oil

          Method of preparation 

• Boil rice in four cups of salted boiling water with green cardamoms,black cardamom,cloves,cinnamon,pepper,caraway seeds,bayleaf until three-fourth done.Drain excess water and set aside.
• For making fried onion add oil in a wok and heat it,when the oil is heated up, add the sliced onions.Stir for a while,fry the onions on sim flame.Fry them until a golden brown color is observed.Keep stirring in between so that all the onions are fried well and evenly attain the golden brown color.When the onions are fried well strain them out.Place them on a tissue paper and spread them loosely.
• Soak saffron in some warm milk and keep it aside.
• Heat oil in a pan.Add onions and saute for a while,then add ginger garlic paste and saute again.Once this is done then add carrot, french beans,cauliflower florets,potato and green peas.
• Sprinkle salt,cover and cook on medium heat for two minutes. 
• Add turmeric powder,red chilli powder,coriander powder, yogurt and  garam masala and mix well.
• Simmer and cook for around 10 minutes.Add little water if required.Once the veggies are cooked switch off the flame and let it cool for a while.
• Last and important step is layering all the things.
• Arrange a layer of rice at the bottom.
• Over that arrange vegetables followed by another layer of rice. 
• Sprinkle garam masala,coriander leaves,mint leaves,ghee,fried onion and saffron soaked in milk.Arrange the remaining vegetables followed by the remaining rice.
• Arrange 2-3 layers similarly finally cover the pan with the aluminium foil/dough and then put the lid.
• Keep the pan on hot tawa/flat frying pan and cook for around 5-7 minutes on medium flame.
• You can also heat it in microwave by putting biryani in micowave safe pan for 5-7 minutes on High power.
• Let it stand for five minutes.Serve hot with curd raita.

         Happy cooking !