This fragrant vegetable Biryani will leave your guests asking for more.. It is a complete meal by itself and one can serve it with a raita of one’s choice. I usually serve it with a Burhani raita.
12 medium sized florettes of cauliflower
1 large potato chopped into cubes
2 medium sized carrots chopped into chunks
25 French beans chopped into one inch size pieces
200 gms paneer chopped into cubes
100 gms or one bowl of peas
1 cup thick curds
1 tbsp Coriander powder
1 tbsp Kashmiri red chilly powder
1/4 tsp Turmeric powder
1/4 tsp Shah jeera
7 cardamoms and a piece of mace powdered together
A few strands of saffron
15 mint leaves
1 tbsp ginger garlic paste
1 small fistful of Barista.
1 tsp Ghee/ clarified butter
250 gms Basmati rice
10 pepper corns
1 bay leaf
1 piece of mace
3 onions sliced and fried to a crisp in a mixture of ghee and oil .
For the seasoning:
Ghee and oil mixture used to fry the onions.
1/2 tsp Shahi jeera
1 large piece of cinnamon
For the saffron infused milk:
1 cup of milk
A few strands of saffron
2 green chillies slit
2 tbsps of the ghee oil mixture in which the onions were fried.
For the Barista:
Heat a mixture of ghee and oil. Fry the sliced onions till crisp and brown.
Wash and soak the Basmati rice for half an hour. Drain. Drop in a bay leaf, the pepper corns, mace and cloves in a pot of water along with a tsp of ghee and salt. Bring to a roaring boil and then add the drained Basmati rice. Boil it on a high flame for three minutes. Switch off, cover and keep aside for ten minutes. Drain and allow to rest in the colander.
Tip in the chopped vegetables, paneer mint leaves, curds, coriander powder, chilly powder, turmeric, Shahi jeera the ginger garlic paste and a small fistful of Barista. Add salt, mix well and allow to marinate for about fifteen minutes. Heat the remaining ghee oil mixture. Drop in the cloves, bay leaf, Shahi jeera and cinnamon. Once they splutter drop in the marinated vegetables and saute till around seventy percent cooked. Heat a wide pan with a lid. Tip in half of the vegetables into it and spread it. Top it with a layer of rice, the saffron infused milk , Barista and a few mint leaves. Pour the remaining vegetables over this and spread it all over. Again top it with a layer of rice, Barista, saffron infused milk and mint leaves. Cover and cook over an extremely gentle flame till all the flavours are absorbed and the Biryani is completely cooked. Serve hot with raita.
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