Vegetable Biriyani by Vardhini on Jun 3, 2011
I came across it from Vahrehvah website and I have done the step by step preparation in my blog. http://vardhiniskitchen.blogspot.com/2011/05/vegetable-biriyani.html
- Cook time:
- Prep time:
- Serves: 4 people
- Yields: 4 servings
- 2 tbsp oil
- Whole spices - clove, cinnamon, cardamom, cumin
- 1 tsp ginger paste
- 1 tsp garlic paste
- Vegetables - Carrots, potato, cauliflower
- 3 green chillies
- 1.5 tbsp store bought biriyani masala
- 1/2 bunch mint leaves
- 1/2 bunch coriander leaves
- 1 cup fat free yogurt
- Nuts - cashew and almonds
- 1.5 cups basmati rice soaked for 1/2 hour
- Salt to taste
The vegetables need to be chopped into big chunks as you can see in the picture. First heat oil, add the whole spices followed by ginger and garlic paste. Then add the vegetables and green chillies.
Next add half of the mint and coriander leaves followed by biriyani masala. Then add 1/2 cup of yogurt. Next add the paneer.
Mix and let the vegetables cook.
Meanwhile let us get the rice going. Bring a pot of water to a boil. Add cumin followed by the rice. Cook until 70% done since we do not want the grains to become mushy.
By now the vegetables are done. Separate the vegetables into 2 portions. To one portion add the remaining yogurt and nuts. Mix. Turn off the stove after few minutes.
Soak saffron in a little milk and add it over the rice.
Place in a 350F preheated oven for 30 minutes. This is how it looks when taken out of the oven. The second picture shows the layers.
Exotic, colorful and yummy vegetable biriyani ready. Serve with any raita. We had it with okra raita.
Exotic, colorful and yummy vegetable biriyani ready. Serve with any raita. We had it with okra raita.
Recipe Reference
recipe source is vahrehvah.com