Biriyani - Vegetable Biriyani

Vegetable Biriyani

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Ingredients

Ingredients	Quantity
Basmati rice	400 g
ghee	7 tbsp
Onions,sliced	2
Black cumin seeds (shahi jeera)	1 tsp
cloves	8
cinnamon	2 *1-inch
Mace (javitry)	1 whole piece
grated nutmeg	¼ tsp
Ginger paste	3 tbsp
Garlic paste	3 tbsp
Shelled green peas	100 g
baby potatoes	100 g
Small cauliflower	3 tbsp
French beans , cut into 1-inch pieces	100 g
Carrots , sliced diagonally	100 g
Salt	to taste
Black pepper powder	1 tsp
yoghurt	½ cup
Bay Leaves( tej patta)	2
Black cardamoms	4
Green cardamoms	4
fresh mint leaves, finely chopped	½ bunch
rose water	A few drops
screw pine (kewra) water	2 tbsp
Unsalted butter
Wheat flour dough	to seal the dish
Burrani
Yoghurt	250g
garlic cloves, crushed	5-6
Salt	½ tsp
chilli flakes	½ tsp

Servings

Serving
Preparation Time	Mins
Cooking Time	Mins

Method

• Wash the rice and soak in water for half an hour.
• Heat 4 tablespoons of ghee in a pan; fry the sliced onion in batches to a golden brown and remove with a slotted spoon.Drain on absorbent, paper.
• In the same pan, saute half the black cumin seeds till they begnin to sizzle.
• Add 2 cloves, 1 cinnamon stick , half the mace, the mutmeg and peppercorns and saute till fragrant.
• Add the ginger and garlic pastes and saute for one minute.Add salt pepper and the vegetables and saute over a low heat for 1-2 minuttes.
• Add salt , pepper and yoghurt and cook till the vegetables are almost tender.
• In the meanwhile, in a separate large pan, bring 8 cups water to a boil with 2 teaspoons of salt.
• Tie the remaining cloves , cinnamon stick , mace and black cumin seed the black cardamoms and 2 green cardamom s in a piece of muslin to make a small bundle (potli),and add to the water with bay leaves.
• Cook on a low heat for 15-20 minutes to allow the spices to infuse the water with their flavor.
• Drain the rice and add to the pan and cook till half done .Remove from the heat and strain .Reserve the strained water.
• Stir the remaining ghee into the rice and set aside.
• To assemble the biryani, spread half the fried onions at the base of a deep heavy -bottomed heatproof casserole. Spread half the rice over the onions. Spread a layer of the vegetables and the chopped mint over the rice.
• Cover with the remaining rice and top with the fried onion.Sprinkle the rose water and the kewra water over the rice.
• Dot the rice with unsalted butter.Pour in a cup of the strained water.
• Cover with a lid and seal it with the dough. Place on a hot tawa or griddle and cook on a low flame till steam begins to escape.
• Remove from heat and let stand for 2 minutes. Remove the dough seal, uncover and fluff up the rice with a fork.

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