How to make vegetable biryani

Vegetable biryani

The vegetable biryani is one of the most favoured and most liked biryani dish for vegetarians and non-vegetarians around the globe. It's mixture between the rice and vegetables is just too perfect and so tempting that you just can't resist it and will regret if you eat it alone and not share it with your friends or family. Just too delicious.

Ingredients

2 medium carrots, cut into diamonds (blanched)

12-14 french beans, cut into diamonds (blanched)

1 cup shelled green peas, (blanched)

150 grams cauliflower, separated into small florets (blanched)

10 baby corns, cut in diamonds

2 ½ cups of basmati rice, soaked

salt to taste

3 green cardamoms

2 one inch cinnamon sticks

4 bay leaves

¼ cup oil

1 tbsp caraway seeds (shahi jeera)

1 medium onion, chopped

1 tbsp garlic paste

½ tbsp ginger paste

5 crushed green cardamoms

4 crushed cloves

½ cup tomato puree

1 tsp turmeric powder

2 tsp coriander powder

3 tsp green cardamom powder

2 tsp red chilli powder

½ cup yogurt

3 one inch ginger pieces (thin strips)

5 green chillies (thin strips)

¾ cup + 2 tbsp browned onions

½ cup mint leaves

1/3 cup + ¼ cup chopped coriander leaves (to garnish)

2 tbsp screw pine water (kewda)

pinch of saffron

1 ¾ tbsp butter

4 tsp of cream

whole wheat dough (atta)

Instructions

1. Drain and cook the rice in five cups of water which has salt, three green cardamoms, one inch cinnamon stick and two bay leaves until 3/4 is done. Drain the rice and and spices and put the rice on the plate. Spread it on the plate to cool down.                                                                                         
2. Add oil to a frying pan and add caraway seeds and fry until they change colour.                                                                          
3.  After the colour changes add the onions, garlic paste, crushed cardamoms, ginger paste, crushed cloves, one inch cinnamon stick and two bay leaves and fry for 5 minutes.                               
4. Add quarter cup of water and tomato puree and fry until the oil surfaces. Add turmeric powder, coriander powder, red chilli powder, two teaspoons of green cardamoms, salt and yogurt and then fry for 5 minutes longer.                                                    
5.  Add the green chilli strips and most of the ginger strips and fry for 5 minutes.                                                                                       
6. Add french beans, carrot, cauliflower, baby corns, green peas and then fry for 10 m minutes.                                                       
7. Add one cup of water and 1/2 a cup of browned onions and cook for 10 minutes.                                                                              
8. Add 1 tsp green cardamom powder, quarter cup mint leaves, 1/3 cup coriander leaves and 1/2 cup of water and cook for 5 minutes.                                                                                         
9. Add  screw pine  water (kewda) and mix. Spread the cooked rice over the vegetables and sprinkle 1/4 cup browned onions, mint leaves (remaining), ginger strips (remaining) and quarter cup coriander leaves.                                                                      
10. Mix butter and cream with saffron with quarter cup water and mix well and then sprinkle the mixture over the rice.                    
11. Cover the pan with a lid and seal it with dough, cook on low heat for 10-15 minutes.                                                                  
12.  Finally serve hot with garnished coriander leaves and the remaining brown onions beside the rice and don't forget the traditional raita and then enjoy with your family.