Vegetable Biriyani is a spicy rice based food made with different kinds of spices and vegetables. The word biryani is derived from Persian word called beryan which means fried or roasted. Biryani was brought to the Indian sub-continent by the muslim travelers and merchants. There are many versions of making biryani.
I made this vegetable biryani without onion and garlic. I got some tips in making this biryani from my aunt Mrs.Parvathy Dharmarajan and my mom Mrs.Geetha Sundaram. This my husband's favourite dish.
Basmati rice 1 1/2 cup
Ghee- 4-5 table tsp
cabbage- 1/2 cup (finely chopped)
paneer- 1/2 cup (small cubes)
green peas- 1/2 cup
cauliflower- 10-15 florets
green chillies- 2 ( adjust according to taste)
ginger- 1 inch
mint leaves- 1/2 a bunch
cilantro- 1 cup (finely chopped)
yogurt- 1/2 cup
corriander powder- 1 tsp
red chilli powder- 1 tsp (adjust according to taste)
turmeric powder- 1/4 tsp
garam masala 1 tsp
shahi jeera- 1/2 tsp
fennel seed - 1/2 tsp
cinamon stick - 1 (1 inch)
hing- a pinch
food colour (orange)- a pinch
Bread slices- 2
Wash and soak the rice for 20 mins. Cook the rice in a pressure cooker with 1 1/2 cup of water and 1 tsp of ghee.
Transfer the cooked rice in to a wide bowl and work on it slowly so the rice doesnt break. Chop carrot and potatoes length wise and evenly. Grind the tomatoes, cinamon stick, cardamom, cloves, green chillies and ginger in a blender to a paste. Heat 2 tsp of ghee in a wok. Add shahi jeera, fennel seeds. When it cracks add hing and chopped cabbage and fry them till golden brown. Now add the ground paste along with a cup of water. Add the garam masala, turmeric powder, corriander powder, red chilli powder and allow it to cook for 2 minutes. Add the other veggies and salt and allow it to cook for 5-7 minutes. When the veggies are cooked add yogurt and paneer and finely chopped mint leaves and saute them for 2-3 minutes until the water gets absorbed and becomes a thick vegetable curry. Mix the food colur in a tablespoon of water and add it to the rice and mix gently. Take a large vessel and put half of the rice. Then layer it with the vegetable curry. Add the remaining rice and layer it with the remaining vegetable curry. Close the vessel with a lid and shake it nicely upwads and downwards and sideways so that the contents get mixed well. Open the lid and stir it gently. Make sure the rice doesn't break and the veggies doen't get smashed. Pre-heat the over for 10 minutes and keep the biryani in the oven for 10 minutes. Now heat 1 tsp of ghee and roast the cashews. To make bread croutons , cut the bread in to small cubes. Heat 2 tsp of ghee in a pan and fry them until golden brown. Remove the biryani from the oven. Garnish the biryani with cilantro leaves, roasted cashews and bread croutons. Spicy vegetable biryani is ready. This can be served with any kind of raita.
Note: Normally basmati rice requires 1: 1 1/2 cup of water for cooking. But for the kind of basmati rice I'm using it requires only 1:1 cup of water.