RECIPES OF INDIA

Vegetable Biryani

Ingredients

400 gm

250 gm

100 m

100 gm

100 gm

3

2

4

4 cm

4

8

1 tsp

3

Few

2

2

2

1/4 cup

Few

Basmati rice
Cauliflower (cut into florets)
Green peas (shelled)
Carrots (cut into 2.5 cm. long pieces)
French beans (cut into diamond shaped pieces)
Potatoes (cut into four pieces each)
Black cardamoms
Green cardamoms
Cinnamon
Cloves
Peppercorns
Black cumin seeds
Bay leaves
Few strands of saffron
Tomatoes (sliced) (for garnishing)
Capsicums (sliced) (for garnishing)
Onions (fried till crisp) (for garnishing)

Roasted cashew nuts (for garnishing)
Few mint leaves (for garnishing)

250 gm

3/4 cup

4 tsp

3 tsp

2 tsp

1 1/2 tsp

1/1/2 tsp

3 tbsp (or more)

Onions (sliced)
Yogurt
Chili powder
Ginger-garlic paste
2 Mint paste
Garam masala powder
Coriander-cummin powder

Ghee (butter)
Salt (adjust to taste)
Ghee (butter) for deep frying onions

1. Clean the vegetables with warm water and dry them well

2. Mix all the ingredients for the masala, except the ghee and onions, and marinate the vegetables in it for one hour (or more)

3. Heat ghee and deep fry the onions till well browned

4. Remove onions from ghee and when cool, grind to a paste

5. Clean and cook the rice in double the quantity of water

6. When done, remove the rice and spread it on a plate and keep aside to cool

7. Lightly roast the saffron, powder it and sprinkle over the rice

8. Heat ghee in a pan and season it with the whole spices

9. Add the vegetables and saute for five minutes

10. Add a little water and cook the vegetables till done and almost dry

11. In a baking dish arrange alternate layers of rice and the prepared vegetables

12. Top with garnish and bake in a moderately hot oven for 20 minutes

13. Serve hot with raita and papada