Veg Biryani

Vegetable Biryani is my hubby's favourite he likes it even more than Mutton Biryani. Biryani is the best one pot meal loaded with veg,saffron,spices and dry fruits.

 I was suppose to post the Mutton Biryani recipe which is lying in my drafts since long but on special request of my vegetarian friends I'm posting this today.

You can add any vegetables of your choice I have used green peas,french bean,cauliflower and potatoes and also added some fresh paneer.It tastes superb .Do give it a try ..

Ingredients:(serves 4)
for the rice
1 1/2 cup Basmati rice
2 bay leaves
3-4 cloves
2-3 green cardamon
1 black cardamon
1 '' Cinnamon stick
1 tsp shahi jeera
salt to taste

for the gravy
1 1/2 cup veg (green peas,french bean, carrot potatoes)
100 gms paneer cut in cubes
1 tomato chopped
2 onions chopped
1 tsp kasmiri chilli powder
1/4 tsp turmeric powder
1 tbsp ginger garlic paste
1/2 tsp kitchen king masala
1 tsp roasted cumin powder
1.5 tsp Coriander powder
1/2 tsp cumin seeds
100 gms curds.
oil  1 tbsp
salt to taste

other
generous pinch of saffron
1/4 cup milk
2 tbsp ghee
oil for frying
2 onion sliced for frying.
handful of mint & coriander leaves chopped
dry fruits of your choice.

Method:

Bring about 4 cups of water to a boil add salt and the spices and cook the rice till 3/4th done.

Strain the rice and keep aside.

Add the saffron in the warm milk and keep aside

Fry the nuts and keep aside.

 Fry the potatoes and set side.

Heat oil and fry the onions  for the garnish till golden brown and crisp.

for the gravy
Heat oil add the cumin seeds followed by the chopped onions and fry till they turn translucent.

Now add the ginger garlic paste and fry till the smell goes off.

Add the chopped tomatoes and cook till mushy.

Add all the powdered masalas and saute over medium flame for 5 min.

Add the whisked curds and salt.

Now mix in the veggies and add little water and cook till the veggies are cooked well.

Lastly mix in the paneer and fried potatoes.

Assembling the biryani.

In a thick bottomed vessel heat 1 tbsp ghee once the ghee has melted spread the rice.

Top the layer with the prepared gravy .

Add the chopped coriander and mint leaves.

Sprinkle some nuts and fried onions.

Spread the remaining rice and sprinkle the nuts and fried onions.

Pour the ghee and saffron infused milk.

Cover the vessel with a lid and place on a tava and cook on low flame for about 20 min.

Serve hot and enjoy with some raita along.

sending this to first anniversary event by mykitchenodyssey