VEG BIRIYANI

Ingredients

Basmati rice -2 cups, Water -4 cups, Channa dal -1 cup, Carrot, Beans, Cauliflower, Potato, Green peas (cooked) -250 gm each, Onion sliced-1 cup, Ghee – ¼ cup, Oil- ¼ cup, Cloves -6 , Cinnamon -2 small pieces, Cardamom -6, Bay leaf-2, Pepper-1 tsp, Shahi jeera/cumin seeds – ¼ tsp, Star anise – ½ , Ginger Garlic paste -2 tbsp,Turmeric powder-1 tsp, Coriander powder-1 tbsp, Red chilly powder-1 tbsp,Tomato chopped – ½ cup, Cashew nut -12, Shredded coconut- ½ cup, Curd – ¼ cup, Raisins (made into a paste ) -1 tbsp, Green chilly - 6, Lime juice -2 tbsp, Coriander & pudina leaves -1 cup each.

 For garnishing

Onion – ½ cup, Cashew nuts – ¼ cup, Raisins – ¼ cup.

Method

1.      Wash the rice till the water clears and soak for 20 mins.

2.      Boil 4 cups of water adding salt, 1 bay leaf, 2 chopped green chilly and 2 cardamom.

3.      When it starts boiling, (water should taste slightly salty) add the soaked rice without reducing the flame till the rice is 80% cooked.

4.      Cut the vegetables evenly (1 inch pieces) and cook in a steam pot adding salt and a pinch of turmeric.  

5.      Cook the channa dal adding enough water in a cooker. Drain the excess water if any and keep aside(dal should not be over cooked).

6.      Heat ghee and oil in a deep pan, add the garamasala, cloves and star anise etc., sauté well, add sliced onion, sauté till it turn into light brown.

7.      To the above add ginger garlic paste, red chilly, turmeric and coriander powders, sauté, add green chilly and chopped tomatoes, fry well until the oil comes up.

8.      Grind shredded coconut and cashew nuts together into a smooth paste, add this to the masala and sauté.

9.      Add curd, raisin paste, green chilly and salt, sauté well for few mins, then add 1 tbsp lime juice, cooked channa dal, vegetables and green peas. Mix well gently, add salt if necessary.

10.  Finally spread one half of the chopped coriander and pudina leaves over the kurma, then spread the 80 percent cooked rice and sprinkle the remaining lime juice over it.Then sprinkle ghee on the top and cover the pan tightly. Heat a flat pan (tawa) on medium heat, once hot reduce the flame to the lowest, place your biriyani pot on top of the pan and let it cook for 10-15 mns (dum).

11.  Deep fry the onion, cashew and raisins for garnishing.

12.  Just before serving, garnish with the fried items and remaining coriander-pudina leaves.

13. Scoop out gently from the bottom of the pan so that each serving has both veggies and the rice. Enjoy your yummy veg. biriyani with pickle and raita.