Vegetable Biryani

Vegetable Biryani

Vegetable Biryani :-

Preparation Time : 16-20 minutes
Cooking time : 26-30 minutes
Servings : 4

Ingredients :-

    Basmati rice soaked
    1 1/2 cups
    Onions diced
    2 medium
    Carrots 1/2 inch pieces
    2 medium
    French beans 1/2 inch pieces
    15
    Cauliflower
    10-12 florets
    Green peas shelled
    1 cup
    Salt
    to taste
    Green cardamons
    8
    Black cardamom
    1
    Cloves
    15
    Cinnamon
    1/2 inch stick
    Bay leaf
    1
    Caraway seeds (shahi jeera)
    1/2 teaspoon
    Ginger-garlic paste
    1 1/2 tablespoons
    Turmeric powder
    1 teaspoon
    Red chilli powder
    1 tablespoon
    Coriander powder
    1 tablespoon
    Yogurt
    1/2 cup
    Rose water
    1/2 teaspoon
    Saffron (kesar)
    a few strands
    Fresh tomato puree
    1 cup
    Garam masala powder
    1 teaspoon
    Fresh coriander leaves chopped
    2 tablespoons
    Fresh mint leaves chopped
    2 tablespoons

Method:-

                            
Step 1
Boil rice in four cups of salted boiling water with two green cardamoms, one black cardamom, five cloves, half inch stick of cinnamon, until three-fourth done. Drain excess water and set aside.Heat a non-stick pan. Add the remaining green cardamoms, cloves, black cardamom and cinnamon along with bay leaf and caraway seeds and roast. Add onions, carrot, French beans, cauliflower florets and green peas.

Step 2
Sprinkle salt, cover and cook on medium heat for two minutes. Add ginger-garlic paste mixed with a little water and stir. Cover and cook for two minutes. Add turmeric powder, red chilli powder and coriander powder and cook.Whisk yogurt with rose water and saffron. Add a little water or milk and whisk well. Add tomato puree to the vegetables along with half teaspoon garam masala powder and mix well. Simmer for two minutes. Take a microwave safe deep bowl.

Step 3
Arrange a layer of rice at the bottom. Over that arrange half the cooked vegetables followed by another layer of rice. Sprinkle half of the remaining garam masala powder, half the coriander leaves, half the mint leaves and half the yogurt mixture. Arrange the remaining vegetables followed by the remaining rice.Sprinkle the remaining garam masala powder, remaining coriander leaves, remaining mint leaves and the remaining yogurt mixture. Cover with a silicon lid and cook in the microwave oven for four to five minutes on HIGH (100%). Let it stand for five minutes. Serve hot.