Monday, August 3, 2009

Vegetable Biryani

1. Paneer 250 gms
2. Broccoli florets 1 cup
3. Carrots chopped 1 cup
4. Capsicum finely sliced 1 cup
5. Potatoes 2 french fry cut 1 cup
6. Fresh Peas 1/2 cup
7. Onions 2 medium finely sliced
8. Tomatoes 3
9. Yogurt 1/4 cup
10. Whole Garam Masala as per requirement
11. Green Chillies slit vertically 5-6
12. Red Chilli Powder 1 tsp
13. Rice 3 cups washed and soaked
14. Yellow Food Colour
15. Green Coriander leaves as per need
16. Oil as per requirement
17. Salt as per need
18. Milk 1/4 cup

1. Take sufficient oil in a vessel and fry the onions until crisp and golden brown, set aside and let it cool. Now similarly fry all the chopped veggies lightly for a minute or two and then set aside on a plate to cool. Lastly fry the paneer pieces untill it changes colour slightly.
2. In the same pan add whole garam masala and let it splutter. Once that is done add the chopped tomatoes and a little salt and saute it for a few mintues. Cover the vessel and let the tomatoes cook until it softens and becomes a pulp. When that is done add the yogurt and saute it again untill oil floats on top
3. Now add the green chillies and red chillies and saute it on medium flame for a few mintues.
4. Set this gravy aside for further use
5. Boil water with a few mint leaves, and whole garam masala and once it satarts boiling add soaked rice to it and cook untill it is 85 percent done. Drain rice and set aside
6. Now in a cooker or a vessel put a little oil to grease it and add little rice
7. After that add the tomatoes gravy and fried veggies and paneer and garnish it witha little fried onions
8. Arrange another layer of rice on this gravy. Repeat the same procedure again.
9. Finally add rice and garnish it with fried onions and chopped coriander leaves.
10. Take 1/4 cup milk and dissolve colour in it and garnish it on biryani on circular motions.
11. Cover the vessel and let it cook on high flame for a few mintues intially untill the rice on the top layer has started heating up. or steam is formed.
12. After that lower the flame and let it cook on dum for 20-25 minutes.
13. Serve hot with any raita or gravy of your choice

No comments:

Post a Comment