Vegetable Biriyani

Normally I cook chicken or lamp biriyani at home and parties since my husband and many of our friends are non-veg lovers. We got a friend recently who is a veggie and we were invited to their home for their daughter’s 1st birthday party. Since she being a mom of two kids is tough to cook all the dishes alone we planned for potluck . I was told to make any kind of rice and she told me it is fine even I get some normal Basmati rice cooked. First I thought of making pulav, but then I decided to make veg biriyani. I was trying this recipe for first time and you guys might not believe me if I tell this recipe came out soooo good. All our friends in party were telling me that biriyani is veryyyyy yummy. My husband was like ‘ohhhh I never knew that veg biriyani can be this tasty’. Then I realized this an easy recipe and I can prepare it for my baby who just turned one yr old and it is really not much spicy for him too…

Ingredients:-

Basmati Rice – 2 cups(u can wash and soak rice for about 15 mins)
Mixed Vegetable (cauliflower, potato, carrot, beans) - 3 cupsGreen Peas- 100gms
Onion thinly sliced- 4

Onion Finely Chopped- 2
Tomato- 3Green Chillies- 6
Ginger, Garlic crushed- as required
Coriander leaves-1 bunch
Mint leaves-few
Turmeric powder- 1tsp
Coriander powder- 1 tsp
Black Pepper powder- 1/2 tsp
Garam Masala powder- 2 tsp
Yogurt- 1 cup
Salt to taste
Water- 3-3/4 cup
Whole spices as required (Cinnamon stick-3, Cardamom-4, cloves- 4, Bay leaves-4)
Vegetable Oil for deep frying veggies (you can shallow fry it also if u r health conscious)
Cashews and raisins as required.

Preparation Method:-

1) To cook rice heat oil in a pan in medium flame, add whole spices and fry for 1-2 mins. Add water
and salt to taste. Add soaked rice when water comes to boil, stir it with a spoon till bottom and close the pan with a lid, simmer until rice is soft and tender. Turn the rice out 2 or 3 platters to cool down, cover it and set aside.
2) Fried Veggies: - Peel one large potato, and cut into small cubes. Heat some oil in a non-stick skillet, deep fry the potatoes until golden, drain and set aside and fry sliced onions until golden-brown. Also fry cauliflower florets, peas, diced carrots and beans. Fry some cashews and raisins as well.

3) Heat a frying pan to make masala. Add chopped onion, green chilly, ginger-garlic and fry until golden brown in color. Add tomato and sauté until soft. Add coriander leaves, mint leaves and stir. Add turmeric powder, coriander powder, black pepper powder and aromatic garam masala powder and sauté well. Now add yogurt and stir in until it mix well with masala.

4) Now start layering the biriyani and the best part. Take a baking tray and grease it with some butter. Start with half the rice, followed by some fried veggies and onions, nuts, raisins and the masala followed by the rest of the rice. Repeat the layering till finished.  Decorate on top by adding few fried onions, nuts, raisins and chopped coriander leaves. Bake it covered by a silver foil for 30 mins at 350 degree Fahrenheit

6) You can serve it as it is or with raita and achar/pickle