VEGETABLE BIRYANI: INDIAN STYLE

A Classic Indian vegetable biryani is a perfect dish for any occasion. Long grain basmati rice and assorted vegetables in a spicy masala are cooked in alternate layers under dum to give you a final dish that is a treat to your all of your senses.

Whole spices, fragrant rice, nutritious veggies and the aromatic saffron blend together perfectly in this vegetable biryani recipe and that is the magic of a good dum biryani.

VEGETABLE BIRYANI RECIPE

This is what I love to eat when a biryani craving hits! Tried, tested and loved by several of our readers this one is well worth a try.

INGREDIENTS

¹/₂ kg mix veggies of your choice

¹/₂ kg basmati rice soaked

6 medium onions

3 medium tomatoes

2 pods of garlic

2-inch ginger pieces

3 green chilies

Handful of coriander and mint leaves (dhania pudina)

DRY SPICES

1 tsp. full red chili powder

1 tsp. full jeera powder

1 tbsp. full dhania powder

1 tsp. garam masala powder

¹/₂ tsp. haldi powder

Salt to taste

GARAM MASALA FOR RICE

2 cloves (long) 2 cardomons (choti elaichi)1 bayleaf(tej patta) 1 inch cinnamon stick (dalchini) 4 peppercorns (kalimiri) ¹/₂ tsp. cumin seeds(whole jeera) ¹/₂ star anise (badam phool)

METHOD

Wash and soak rice for 30 minutes

Meanwhile heat oil or ghee in a vessel golden brown sliced onions

Grind tomatoes ginger garlic and green chilies into a fine paste

Once the onions are golden brown add all dry spices (red chili dhania jeera haldi garam masala powder and salt) sautey few seconds

Add all veggies and the ground tomato paste sautey 2 to 3 minutes on high heat then simmer cover lid and cook on low flame for 15 minutes

Then add chopped coriander mint leaves in the veggies mix well

Boil water along with the whole garam masalas salt and a tsp. of oil

Once water starts boiling add soaked rice and cook till 70 percent done strain and set rice aside

Sprinkle little water on the veggies spread boiled rice over the veggies spread ghee all over rice sprinkle food coloring cover and cook on low flame for 20 minutes

Serve with raita kachumber salads pickles papad.