Vegetable biriyani with coconut milk

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Ingredients:-

  1. Basmathi Rice – 2 cups
  2. Ghee – 1 tbsp
  3. Bayleaf – 1 number
  4. Clove – 4 numbers
  5. Cardamom – 4 numbers
  6. Cinnamon – 1″ piece
  7. Boiling water – 4 cups

For the vegetable masala

  1. Canola oil –1 tbsp.
  2. Ghee – 1 tbsp.
  3. Onion – 3 medium, thinly sliced
  4. Greenchilly – 2 numbers; finely chopped
  5. Garlic – 5 big cloves
  6. Ginger – 1 tsp.
  7. Coriander powder – 1 tbsp.
  8. Red chilly powder – 1/2 tsp
  9. Pepper powder – 3/4 tsp
  10. Turmeric powder – 1/2 tsp
  11. Tomato – 1 cup; pureed in the mixer/grinder
  12. Thick curd – 1/2 cup; mashed
  13. Potato – 2 medium, cut into 1″ cubes
  14. Carrot – 1 cup; cut into diamonds
  15. Cauliflower florets – 1 cup
  16. French Beans – 1/2 cup, cut into 1″ long pieces
  17. Baby corn – 3/4 cup; thinly sliced at an angle
  18. Mushroom – 1 cup; thinly sliced
  19. Chopped cilanto – 1/4 cup
  20. Chopped mint leaves –1/4 cup
  21. Garam masala powder – 1 tsp.
  22. Cashews – 1/4 cup; soaked in warm water for 30 minutes
  23. Thick coconut milk – 1/2 cup
  24. Salt as per taste

For the layering:-

  1. Onion – 1 cup; thinly sliced & deep-fried
  2. Cashews – 1/4 cup; toasted in ghee till golden brown in colour
  3. saffron-  a generous pinch
  4. Warm milk – 2 tbsps.

Method:-

  1. Wash the rice several times under running water & soak it in water for 30 minutes. Drain the water completely from the rice. Heat the ghee & add the bayleaf, cloves, cinnamon & cardamom. When you get an aroma of the spices add the rice & fry till it turns opaque. Pour 4 cups of boiling water & add 2 tsps. of salt. Cover cook on low heat for 10 minutes. Keep the rice undisturbed for 10 minutes more. Add the fried onions & cashews to the cooked rice & mix.
  2. Mix saffron with warm milk & keep aside for 10-15 minutes.
  3. For the vegetable masala, heat the ghee & oil in a broad non-stick pan & add the onions, greenchillies and curryleaves. Cook till the onions turn golden brown in colour. Add the ginger and garlic paste & cook for 10 more minutes. Stir in the coriander powder, turmeric powder, red chilly powder & pepper powder. Cook for 2 minutes on low heat. Add the tomato puree & cook for 10 minutes till the oil starts to separate. Add the curd & cook on medium high heat for 5 minutes. Stir in the cubed potato, cauliflower florets, carrot, beans & green peas. add 1/2 cup of water & enough salt. Bring to a boil & cover cook on low heat for 15 minutes.Add the cashew paste, chopped cilantro & mint leaves & cook for 5 more minutes. Finally add the thick coconut milk, bring to a slow boil & remove from heat.In a separate pan, heat 1 tsp. of oil & fry the mushrooms & baby corns on medium high heat for 2 minutes adding a pinch of salt & pepper powder. Add this to the vegetable masala and mix.
  4. Spread the cooked rice over the vegetable masala. Sprinkle saffron milk. Cover the pan with an Al foil & cook on low heat for 10 minutes.
  5. Gently mix the rice before serving.
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