MIXED VEGETABLE BIRYANI

THINGS FOR BRIYANI
LAYER THIS WAY
FLUFFED BRIYANI
Ingredients:

Rice:
2 cups basmati rice
1 two inch cinnamon stick
2 star anise
3 cloves
2 bay leaves
4 cups of water

Veges:
50 grms cauliflower florets
50 grms peas
50 grms diced carrots
50 grms French beans cut into lengths

To Make Paste:
2 big onions
3 green chillies
1 tsp garlic paste
1 tsp ginger paste
2 tbs poppy seeds
2 tbs coriander leaves
2 tbs mint leaves

To Fry:
2 big potatoes peel, slice into small cubes and deep fry
3 big onions sliced and fried until golden brown

¼ cup of cashew nuts fried in ghee
¼ cup of raisins fried in ghee


½ cup tomato puree
½ tsp turmeric powder
1 tsp garam masala powder
1 tsp chillie powder


3 tbs ghee
1 inch cinnamon stick
2 bay leaves
3 cardamoms
3 star anise
2 tbs mint leaves
5 stalks of coriander leaves chopped
¼ cup milk
Salt to taste

Method:

Heat a pot with 4 cups of water, add the washed rice and all the spices
with little salt. Bring to a boil, then simmer until the rice is
¾ cooked. Drain and allow to cool. Keep aside. Remove the spices.

Steam the veges until barely tender, keep aside.

Grind all the ingredients under paste and keep aside.

Fry the potatoes and sliced onions, keep aside.

Roast the cashew nuts and raisins, keep aside.


Heat a wok with the ghee. Add in the cinnamon stick, bay leaves
and star anise. When they splutter, add in the ground paste.
Sauté until fragrant, add in the tomato puree, turmeric powder,
garam masala powder and chillie powder. Add in salt mix well.
Now add in the steamed veges and mix well. Remove.

Take a pot and grease it with some ghee.
Spread half the rice into the pot.
Sprinkle the fried onions on to the rice.
Followed by the fried potatoes.
Now sprinkle the fried nuts and raisins.
Now spread the vege curry as evenly as possible.
Top it with the chopped coriander and mint leaves.
Lastly spread the remaining rice.
Drizzle little ghee and also the ¼ cup of milk.

Cover the pot tightly and put it on dum on sim for about 20 minutes.
Remove from stove and keep aside for some time.
Now fluff up the rice gently and serve with onion raitha.