Vegetable Layered Biryani

Vegetable Layered Biryani

This is a recipe that I experimented for the first time and it turned out really delicious.

Ingredients

·         Basmati rice 2 cups
·         Carrots 2
·         Frozen peas ½ cup
·         Beans cut ½ cup
·         Onion 3 (for deep frying)
·         Yogurt ½ cup
·         Ghee 2 tbsp
·         Milk ½ cup
·         Butter 2 tsp
·         Cardamom powder ½ tsp
·         Saffron a pinch
·         Salt to taste
·         Oil

For the masala paste:

·         Onions 2 medium
·         Garlic cloves 8
·         Ginger 1 ½ inches
·         Coriander leaves 1 bunch
·         Mint leaves 10 to 12
·         Coconut 1 tbsp
·         Poppy seeds 1 tsp
·         Red chillies 3
·         Coriander powder 2 tsp
·         Cumin powder 2 tsp
·         Cinnamon stick 1 inch
·         Cardamom 3
·         Cloves 3
·         Peppercorns 4-5

Preparation

Soak basmati rice for ½ hour in water, remove the water. Cook rice in 6 cups water. Remove water and keep aside. Add salt.

Cut and boil all the vegetables.

Grind all the ingredients of paste.

Heat ghee and add the ground masala paste. Fry it for 5 mins. Add salt, yogurt. Fry for another 2 mins. Add boiled vegetables, ½ cup water. Stir well. Cover and cook. Make the gravy to a thick consistency.

Slice onion. Heat oil and deep fry till brown. Remove on tissue to soak excess oil and keep aside.

Grease an oven dish with ghee (not glass, preferably an aluminium dish).

Now to start with layers. Spread one layer of deep fried onions, cooked rice, and vegetable gravy. The same way keep spreading the layers. As you finish with last layer of rice, press it slightly on all sides.

Heat milk, butter, cardamom powder, saffron. When it boils, just pour over the rice all over.

Cover with aluminium foil and place in a preheated oven at 180 degrees for 20 mins.

Remove from oven, uncover and place it upside down on a serving plate.

Serves 4.