Vegetable Biryani

Vegetable Biryani

Preparation Time: 15 minutes
Cooking Time: 45 minutes
Serves: 2

You will need

2 tablespoon ghee
4 cloves
3 cardamom
2 cinnamon stick
25 g (1 onion)onion, chopped
2 teaspoon ginger - garlic paste ( fresh and homemade )
25 g (1 tomato) tomato, chopped
3/4 teaspoon red chilli powder
1/2 teaspoon turmeric powder
1/2 teaspoon garam masala powder
2 carrots, diced
5 French beans, chopped

5 cauliflower florets ( 20 g )
10 g green peas
100 g ( 1 cup ) good quality basmati rice ( wash and clean rice, do not soak in water )
20 g onions, sliced and deep fried in 2 tablespoon oil until brown
1 teaspoon rose water (optional)
1/2 teaspoon kewra water ( screwpine essence ) (optional)
1 teaspoon saffron, dissolved in 1 tablespoon water (optional)
Salt to taste ( 1/2 teaspoon or to taste )
1 3/4 cup water (if using Daawat basmati rice)
2 teaspoon chopped coriander leaves

Method

Heat ghee in a large saucepan. Add cardamom, cloves and cinnamon and fry on a medium heat until fragrant. Add onion and fry until golden color.

Add ginger garlic paste and fry till golden color.

Add tomato, red chilli powder, turmeric powder, and garam masala powder. Mix all the ingredients well and fry for 3 - 4 minutes.

Add the vegetables, cover and cook for 10 - 12 minutes ( until 1/2 done and coated with spices and tomatoes / water dries up ).

Add the rice, half of the fried onions, rose water, kewra water and saffron solution (optional). Add 1 3/4 cup water, stir well ,add salt to taste, cover with a tight lid and cook on a low heat for 20 minutes ( rice should not be overcooked and each grain should be separated. See the photo above ) or till done and water dries up.

Garnish biryani with remaining fried onions and chopped coriander leaves (or shallow fried cashew nuts / raisins ..). Serve with vegetable raita.