Wednesday, February 12, 2014

Vegetable Biryani

Vegetable Biryani



Ingredients 

  • 11/2 cup Rice
  • 1 cup Chopped veggies (Carrots, peas, cauliflower, beans, potato's )
  • 1/2 cup paneer cube
  • 1/2 cup yogurt (curd)
  • 2 table spoon fresh chopped cilantro (coriander leaves)
  • Dry fruits

For Rice:

  • 1 bay leaf
  • 2 clove
  • 2 cardamom
  • 1 black cardamom
  • salt to taste
  • 4 1/2 cups of water
  • 2 or 3 strips of saffron (kesar)
  • salt to taste

For veggies 

  • 2 table spoon of butter or oil
  • 1 tea spoon jeera (cumin seeds)
  • 2 table spoon ginger paste
  • 1/2 tea spoon turmeric (haldi)
  • 2 table spoon coriander powder
  • 1 tea spoon garam masala powder
  • 1 tea spoon chili powder
  • cubed paneer
  • 1 cup chopped tomato 
  • 1/3 cup milk

Direction

For Rice

  • Take 4 1/2 cups of water in pan.
  • Add bay leaf, clove, cardamom, black cardamom and cumin seeds
  • Add rice and cover with lid in a low flame for 10-12 minutes or till the rice cooked.
  • Strain the rice and keep a side.

For gravy

  • Heat the oil in a pan, Add Cumin seeds.
  • After the cumin cracks add zinger paste, saute it for few minutes and then add coriander powder, turmeric, red chili powder mix it properly and saute it for some more minute in a low flame
  • Add  veggies now fry it on medium flame  for 4 to 5 minutes and then add salt and cover it for 4 to 5 minutes in low flame.
  • After veggies are half cooked add chopped tomatoes and again cover it for 2 to 3 minutes.
  • Now add garam masala powder, milk and paneer, mix them properly and then stir it for another 2 to 3 minutes.
  • After boiling turn the heat off and keep it aside.

Now combine All the things 

  • Take curd in a  bowl add chopped cilantro, Mix it well.
  • Take half of rice mix the curd mixture on that, and spread it in handi or in baking tray.
  • Now spread gravy in top of the rice equally, Now on the top of gravy spread remaining rice equally.
  • Now just pour ghee or butter on the top of the rice, cover the lid or if u putting it on oven cover it with silver foil.  
  • Place the handi in a tava and cook it in low flame for 25 to 30 minutes and if you are using Oven at 200 F place the tray for 30 minutes.
  • Garnish with fresh cilantro or fried dry friuts
  • Serve hot the raita or Mirch k salan or any gravy you want.

Thanks,
Shivi.

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