The minute I say the words veg biryani all my non-veg eating friends pounce on me saying there is no such thing as veg biryani..ha ha ha.
This rice is a combination of recipes from my husband's aunt , a pakistani recipe named tahiri and my own version of masala rices made over the years.
Ingredients & method
Basmati rice - 2 cups
Cardamon - 1 green , 1/2 big black
Cloves - 2
Cinnamon - 1/2 "
Salt
a) Presoak for 15-20 minutes and cook wih spices till 3/4 done. Drain and let it cook.
Veg mix
French beans - 1/4 cup
Carrots - 1/4 cup
Peas - 1/4 cup
Potatoes - 1/4 cup
Onions - 1 cup
a) Cut the beans either fine or 1/2 inch long shapes.
b) Cut the potatoes in big cubes.
c) Cut the onions finely.
Marination
Curd - 2 tbsp
Shahi biryani masala - 2 tbsp
Red chilli powder - 1 tbsp
Ginger - garlic paste - 2 tbsp
a) Marinate the veggies above except onions in the curd and spices mix for minimum one hour. I left it for 3 hours in the refrigerator.
Gravy
Oil - 2 tbsp
Spices - Tej patta , cardamom, cloves, cinnamon, jaipatri.
a) In a pan add oil and spices, fry for a minute.
b)Then add the Onions finely chopped and fry till translucent.
c) Add the marinated vegetables and cook well till.
For layering & garnish
Onions - 2 medium(long thinly sliced)
Coriander leaves
Mint leaves
Garam masala - 1/2 tbsp
a) Deep fry the onion in batches till they are golden brown and keep aside.
b) Clean and chop finely the coriander leaves and mint leaves
Final forming of biryani.
1) One part of the rice add a big spoon of kesar mixed with warm water. Keep the second part white itself.
2) In a thick bottom pan (i used a pressure cooker) start layering first with white rice.
3) Then vegetables gravy , then part fried onions , coriander -mint leaves and garam masala.
4) Then add the kesar mixed rice , remaining part fried onions, coriander-mint leaves and garam masala.
5) Close the top with dough of wheat and plate or a heavy lid so the steam remains inside. This is called cooking on dum.
Keep this on a low flame for 20-30 minutes.
6) Open the lid just before serving and give a good mix and serve hot with kachumbar or curd mint mix.
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