Vegetable Dum Biryani

Wednesday, May 25, 2011
Vegetable Biryani is a versatile rice dish that goes well along with any type of curry. It is great for parties or for an elaborate weekend meal. I always make biryani the easy way as a one pot meal. I just dump the spices, rice and vegetables in the pressure cooker and cook it up. But this time I wanted to make it the regular way. I cooked the rice and the vegetables separately, layered the rice and vegetables and allowed the flavors to blend in the oven. It takes time and effort to make this biryani but truly worth the effort. I adapted the recipe from Anu's place.

You could use vegetables based on availability and preference. 

Ingredients
For the Rice
Basmati Rice - 2 cups
Onion - 1 medium sized
Tomatoes - 2 small ones
Ginger garlic paste - 1 tablespoon
Green chillies - 2 slit lengthwise
Salt to taste
Turmeric powder - 1/2 teaspoon
Chilli powder - 1/2 teaspoon
Oil/Butter - 1 tablespoon

Whole Spices
Bay Leaves - 3 to 4 leaves
Cinnamon sticks - 2
Cloves - 4
Cardamom/Elaichi - 4
Cumin seeds/Jeera - 1 teaspoon
Star Anise - 2

Vegetables
Cauliflower florets - 1/2 cup
Carrots - 2
Green beans - 1/2 cup sliced lengthwise
Potatoes - 2 medium sized ones
Green peas - 1/2 cup

For the marinade
Curd/Yogurt - 1.5 to 2 cups
Red chilli powder - 1 teaspoon
Turmeric powder - 1/2 teaspoon
Cumin/Jeera powder - 1 teaspoon
Coriander powder - 1 teaspoon
Kasoori methi leaves - 1/2 teaspoon (optional)
Salt to taste


Directions
Soak basmati rice for 30 minutes in water.
First, prepare the vegetables and marinade. Chop all the vegetables in equal sizes. To the yogurt, add all the spice powders and whisk well together.
Add a little water if required. Add the marinade to the vegetables. Cover and refrigerate. Allow the veggies to marinate for at least 30 minutes.

Meanwhile, prepare the rice. In a wide saucepan, add the oil or butter and add all the whole spices. Once the spices start giving out their aroma, add the soaked rice and give it a stir. Also add salt, chilli and turmeric powder, the required amount of water (water:rice ratio - 2:1), cover and cook until the water gets completely absorbed. Fluff the rice with the fork once it gets done.

To prepare the vegetables, in a saucepan, add a little oil. Add the onions and saute until they turn translucent. Add the ginger garlic paste and green chillies and fry for a minute. Add the tomatoes and saute them for a minute. Then add the marinated vegetables along with the yogurt. Cover and cook on low heat for about 15 to 20 minutes. take care to cook on low heat since the yogurt might curdle more and result in a sour mixture. Once the veggies get well cooked, switch off the heat.
 Now comes the assembling part. In a baking dish, add a layer of rice, almost half the rice followed by a layer of vegetables. Top off with the remaining rice and garnish with some cilantro.
Cover tightly with an aluminum foil and cook for about 15 to 20 minutes at 300F. Fluff the veggies and rice with a fork together before serving.
Serve warm with a simple raita, boiled eggs and chips. Makes a great weekend lunch!

Sending this to Bookmarked Recipes hosted by Priya.

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