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Recipe of the Week
Vegetarian Biryani
  • 2 cups Basmati rice
  • 2 cups water to cook the rice
  • 1 medium carrot chopped in cubes
  • 1/2 cup peas (semi cooked or fresh)
  • 1/4 cup cut cauliflower florets
  • 1/4 cup fresh green beans chopped in small cubes
  • 2 medium size onion pureed
  • 1 medium size onion sliced thin and shallow fry to use later.
  • 2 medium tomato pureed
  • 2 tsp ginger garlic paste
  • 4 to 5 green chilies chopped
  • 3 to 4 mint leaves
  • 2 tsp salt
  • 1 tsp red chili powder
  • 1/2 tsp turmeric
  • 2 to 3 bay leaves
  • 2 to 3 small cardamom, peel and use the seeds
  • 1 tsp Freshly ground garam masala powder/ready masala powder available in Indian stores.
  • 5 tbsp oil
  • 4 to 5 strands of saffron, soak saffron strands in 1/4 cup milk.
  • 1/4 cashews ,shallow fried.
  • 1/4 cup water
  • Rinse the rice well ,soak in 2 cups water for about 10 to 15 minute ,cook rice in open pan for approximately 20 minutes, till fluffy and cooked, but don't overcook the rice,drain and keep aside.
  • Heat oil in a skillet,add onions, bay leaves saute till onions appear golden brown,add in the spices,ginger garlic paste,green chilies, small cardamom and tomato puree. Cook another few minutes,add in the vegetables, garam masala and 1/4 cup water, cover with a lid to cook the vegetables over medium heat for about 10 minutes. Keep the ready vegetable gravy aside.
  • To start layering, dish out a layer of cooked rice on the bottom of a rectangular baking dish.Add few sprinkles of saffron milk over the layered rice,next add a big tbsp of cooked vegetable gravy. Follow with the cooked rice layer, Layer with fried onions,cashew and chopped mint leaves. Again follow with rice layer,followed with vegetable gravy layer.
  • Repeat these layers, Cover with silver foil and bake in oven for about 15 to 20 minutes.Take out of oven, garnish with finely chopped coriander leaves Serve hot biryani with raita or plain yogurt