Vegetable biryani

vegetable biryani

It is a tasty and delicious biryani with vegetables.

Ingredients

Basmati rice,soaked	1 1/2 cups
Onions,diced	2 medium
Carrots,1/2 inch pieces	2 medium
French beans,1/2 inch pieces	15
Cauliflower	10-12 florets
Green peas,shelled	1 cup
Salt	to taste
Green cardamoms	8
Black cardamom	1
Cloves	15
Cinnamon	1 1/2 inch stick
Bay leaf	1
Caraway seeds (shahi jeera)	1/2 teaspoon
Ginger-garlic paste	1 1/2 tablespoons
Turmeric powder	1 teaspoon
Red chilli powder	1 tablespoon
Coriander powder	1 tablespoon
Yogurt	1/2 cup
Rose water	1/2 teaspoon
Saffron (kesar)	a few strands
Fresh tomato puree	1 cup
Garam masala powder	1 teaspoon
Fresh coriander leaves,chopped	2 tablespoons
Fresh mint leaves,chopped	2 tablespoons

Method

first boil rice in four cups of salted boiling water with two green cardamoms, one black cardamom, five cloves, half inch cinnamon stick until three-fourth done. Then drain excess water and set aside.

Now heat a non-stick pan, add the remaining green cardamoms, cloves, black cardamom and cinnamon along with bay leaf and caraway seeds and roast. Then add onions, carrot, French beans, cauliflower florets and green peas.

Sprinkle salt, mix well, cover and cook on medium heat for two minutes. Add ginger-garlic paste mixed with a little water and stir, cover and cook for two minutes. Open cover, add turmeric powder, red chilli powder and coriander powder and cook.

Whisk yogurt with rose water and saffron, add a little water or milk and whisk well. Add tomato puree to the vegetables along with half teaspoon garam masala powder and mix well, simmer for two minutes.

Take a microwave safe deep bowl. Arrange a layer of rice at the bottom. Then over that arrange half the cooked vegetables followed by another layer of rice. Now sprinkle half of the remaining garam masala powder, half the coriander leaves, half the mint leaves and half the yogurt mixture. Then again arrange the remaining vegetables followed by the remaining rice.

now sprinkle the remaining garam masala powder, remaining coriander leaves, remaining mint leaves and the remaining yogurt mixture. Cover with a silicon lid and cook in the microwave oven for four to five minutes on High mode. Let it stand for 5 minutes.