Vegetable biryani

l Vegetable biryani

Serves: 04

Preparation Time: 60 Minutes

Level: Moderate

This recipe, with coconut is more a South Indian version of biryani. See notes below for Chicken or Mutton variations

Vegetable biryani

Ingredient:

• Coconut - 1/2 no.
• Refined oil - 5 tablespoon
• Cumin - 1 teaspoon
• Aniseed - 1 teaspoon
• Cloves - 4 no.
• Cinnamon - 2 no.
• Bay leaf - 1 no.
• Ginger-garlic paste - 3 table spoon
• Green chili - 4 no.
• Onion - 1 medium sized
• Tomato - 1 no.
• Carrot - 50 gram
• Green peas - 50 gram
• Green Beans - 50 gram
• Potato - 50 gram
• Cauliflower - 50 gram
• Chili powder - 2 teaspoon
• Coriander powder - 2 teaspoon
• Garam masala powder - 2 teaspoon
• Rice (preferably basmathi) - 4cup
• Salt - to taste
• Ghee - 1 tablespoon
• Coriander leaf - 1/4 bunch
• Mint leaf - 3-4 spring
• Lemon juice - 1/2 no
• Cashew nut - 8-10 no.
• Raisins (optional)

Preparation:

• Extract coconut milk and keep aside [how to extract coconut milk]
• Grind ginger and garlic
• Slice onion and tomato
• Slit green chillies
• Wash and cut carrots, green beans and potato to medium sized cubes
• Floret cauliflower
• Chopped mint and coriander leaves and put in cold water

Cooking

• Heat oil in a thick bottom vessel (or pressure cooker)
• Add all dry spices and fry
• Add ginger-garlic paste and fry them
• Add green chili. onion and sauté until onion turn brown
• Add tomatoes, chili powder, coriander powder, garam masala powder and fry until it off raw flavor
• Add vegetable one-by-one and saute until they evenly coat with masalas'
• Add water as per your usual water - rice ratio (minus amount of coconut extraction you have)
• Once water starts boiling add salt, rice, coconut extraction, half quantity of coriander and mint leaves
• Cook as per your usual whistle/timing

• Once done, open squeeze lemon, add coriander & mint leaves
• Melt ghee (if using nuts) fry in them & add
• Mix well immediately; close the cooker with its weight on for 5 – 10 minutes

Notes: 

• Same recipe can be adapted for chicken and mutton; just replace vegetables with them
• For chicken biryani, replace vegetables with 1 Kg of chicken
• For mutton biryani, use 400-500 gram of mutton
• If using pressure cooker, put on lid after adding mutton (before adding rice) and cook until 3 whistle, then add rice and proceed