Vegetable Layered Biryani

“Good things come to those who wait”

Not anymore!

Bid goodbye to slaving round the clock.

My vegetable biryani tastes just as delicious and looks just as sumptuous with flavourful layers of fine long-grained rice grains fragrant with whole spices, thick cooling minty-fresh curd and a masaledaar medley of choicest vegetables topped with crispy onions and roasted cashews atop a bed of rice.

To ensure you cook smart, not long!

 Prep Time: 20 min  + 90 min (to soak the rice)         Cooking Time: 40 min


Ingredients:
1 1/4 tea cup of rice. (soaked for 1.5 hours)

For the Vegetables:
1 tea cup mix veg (potato, carrot, french beans, peas, and cauliflower) (par boiled)
2 tbsp ghee
3 tbsp curd
Salt to taste

For the Caramelized Onion:
3 onions
1 1/2 tbsp Cornflour
2 tbsp oil

Ingredients for Rice:
4 tbsp of ghee
1/2 tsp shajiru
3 cardamom
5 peppercorn
5 clove
3 stick cinnamon
1 tej patta  (bay leaf)
salt to taste

Ingredients for Vegetable Gravy Paste:
4 kashmiri chilli
2 green chilli
4 clove garlic
1 onion
1 small piece of ginger
2 cardamom
2  peppercorn
2 cloves
1 piece of cinnamon “1”
1 tsp coriander seed
1/2 tsp cumin seed
2 tbsp grated coconut ( optional)

Other:
8 to 10 cashew nuts (roasted  or fried)
2 tbsp coriander leaves
2 tbsp mint leaves
2 tbsp of curd
2 tbsp of milk
Few saffron thread boil with 2 tbsp of milk

Method for Rice:

  1. Heat the ghee
  2. Add all the spices and sauté it for a minute
  3. Add the rice without water and sauté it again for a minute
  4. Add approx 2 1/4 cup of water and cook the rice in a way that each grain is separate

Method for the Vegetables:

  1. Mix all ingredient for the paste and churn into paste with help of water
  2. Heat 2 tbsp of ghee
  3. Add the paste and sauté it for approx 5 minute
  4. Add the vegetables and mix well
  5. Add the curd and mix well

Method for Caramelized Onion:

  1. Cut the onion into thin strips and sprinkle corn flour on it
  2. Heat the oil on a non stick pan and sauté the onion until brown and crispy

Mix coriander leaves, mint leaves, curd, milk and saffron thread

How to Proceed:

  1. Divide the rice in two parts
  2. Take a microwave proof  bowl with a lid
  3. Take one part of rice and make the first layer
  4. Sprinkle half of the coriander, mint and saffron mixture on it
  5. Top it with the vegetables
  6. Make another layer of rice
  7. Sprinkle another half of coriander mixture on it
  8. Garnish it with caramelized onion and cashew nut
  9. Before serving microwave it for 5 to 7 minute with lid on

 

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