Thursday, September 10, 2015

Mixed Vegetable Biryani

hey frnds,
new vegetarian recipe is up..







Mixed Vegetables Biryani

Ingredients

  • potatoes-2 medium
  • carrots-2 medium
  • green peas-1 cup
  • fried onion-1 small
  • raw onion-1 medium
  • tomatoes-2 small
  • whipped yoghurt-1 cup
  • oil-as required
  • saffron soaked in 1/2 cup luke warm milk-1 tsp
  • green coriander/kothmeer-1 bunch
  • mint/poodina-1 bunch
  • ginger-garlic paste-2 tsp
  • green chillies-4
  • red chilli powder-1 tsp
  • salt-to taste
  • red colour-a pinch
  • lemon juice-1 tbsp
  • garam masala powder-1 tbsp
  • basmati rice-1/2 kg (washed and soaked in lukewarm water)
  • caraway seeds/shah zeera-1/2 tbsp
  • cardomom/elaichi-4
  • cinnamon/dalchini-2 inch sticks
  • bay leaves-3


Method

  • par boil potatoes,peas and carrot,cut into medium sized pieces.
  • heat a cup of oil in a pan,fry the carrots till golden,remove then add potatoes and fry till golden,remove.
  • transfer half the oil to a large pan.
  • in a blender add tomatoes,raw onion,half of coriander and half of mint,yoghurt,ginger-garlic paste,garam masala powder,red chilli powder,2 gren chillies,salt,blend till even.
  • transfer this mixture to the large pan with oil,and cook on medium high flame until the raw smell of onion and tomatoes leaves.
  • add the fried veggies and boiled peas to this and cook on medium low flame till the mixture thickens.
  • add lemon juice,mix and keep aside.
  • in another large vessel take water,more than half of the vessel,add shah zeera,elaichi,dal chini and bay leaves,add salt. 
  • check the amount of salt by tasting this water,it should'nt be very light nor very salty,adjust the salt.
  • when the water boils add in the basmati rice,cook till its 75% done.
  • drain the water carefully,make 3 layers.
  • put half the rice at the base then add the veggies mixture,then add the remaining rice.
  • top it with fried onions,remaining oil, remaining chopped coriander and mint,chillies,saffron milk, a pinch of red colour.
  • seal with aluminium foil and put on very low flame,and keep turning the vessel every two minutes.
  • after 4-5 turns switch off the stove,but don't remove the foil for at least 10-15 minutes.
  • serve hot.

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