Vegetable bhiriyani

vegetablebhiriyani

Preparation time: 2 hr | Serves 4

Ingredients
For vegetable masala:

  • 1/2 cup carrot
  • 1/2 cup beans
  • 1/2 cup green peas
  • 1 tbsp ginger chopped
  • 1 tbsp garlic chopped
  • 3 onions sliced
  • 1 tbsp chilli powder
  • 1 tsp coriander powder
  • 1/2 tsp turmeric powder
  • 1 tomato chopped
  • 1 tbsp mint leaves chopped
  • 1 tbsp Coriander leaves chopped
  • 1 tbsp Curry leaves chopped
  • 1/2 tsp garam masala powder
  • 1 tbsp Fresh lime juice
  • 1/2 tsp Poppyseeds
  • Coconut oil as required
  • Salt as required

For bhiriyani rice:

  • 2 cup Basmati rice
  • 2 onion sliced
  • 1/2 tsp cardamom
  • 1/4 tsp cloves
  • 3 cinnamon sticks (small)
  • 1/4 tsp pepper
  • 1/2 tsp fresh lime juice
  • 4 cup boiled water
  • 2 tbsp vanaspathi
  • 2 tsp ghee
  • Salt as required

For garnishing:

  • Cashew nut – 2 tbsp
  • Raisin -2 tbsp
  • Onion sliced – 1
  • Ghee – 2 tbsp

 

Preparation

  1. Saute the sliced onions in 1 tbsp oil in a pan.
  2. Add chopped ginger, chopped garlic and green chillies. Saute for some time.
  3. Add mint leaves, coriander leaves and curry leaves. after some time add tomtoes.
  4. Add chilly powder, coriander powder and required salt.
  5. Add poppy seeds, chopped tomatoes . Mix well in low heat.
  6. Stir in the chopped vegetbles, and 1/4 tsp garam masala powder.
  7. Remove from fire when the gravy thickens and the vegetables cookes well. Keep this aside.
  8. Wash the biriyani rice and drain well.
  9. Take a pan and pour ghee .
  10. Heat the ghee and saute cashew nuts and raisins nd keep aside.
  11. Then fry the thinly sliced onions until golden color. Remove the fried onions and keep this aside.
  12. In the same ghee add vanaspathi, splutter cardamom, cloves, pepper and cinnamon. Add onions and saute well.
  13. Stir in drained rice and fry for 5 minutes.
  14. Add hot water, lime juice and required salt.
  15. Cover the pan with a lid and cook for 5 minute (It will change according to the rice).
  16. Remove from fire. Keep this aside.
  17. Take a deep vessel and put one layer of vegetable masala. Follow up with a layer of rice, fried onions, raisins and cashewnuts.Repeat one more layer on top. Cover with a lid and nd cook for 10 minutes in low heat.
  18. Serve hot with pickle and raitha .
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