Vegetable Biriyani

2 cups of long grain (Basmati) rice soaked for 20 minutes

1 medium sized onion, finely chopped length wise

3/4 tsp ginger paste (or grated ginger)

2 tsp garlic paste (or crushed garlic)

1 tsp turmeric Powder

½ tsp red chili Powder

10 – 12 curry leaves

4 tbsp vegetable oil

1 medium sized potato diced into small cubes

1 medium sized carrot diced into small cubes

7 – 8 beans chopped into 3 – 4 inch pieces

4 – 5 Cauliflower florets broken into very small florets

2 tbsp boiled or frozen peas

1 can (500g) tomato puree

2 – 3 tbsp lemon juice

½ cup plain yoghurt

Salt to taste

For biriyani Paste

4 – 5 black pepper corns

3 cardamom

1 inch cinnamon

2 cloves

½ tsp cumin seeds

Rice:

Boil about 10 cups of water and add the rice to it, with about 2 tsp of salt. Boil the rice till they are par boiled. Drain the water and spread the rice on a big tray to cool down a bit. Use a fork to spread the rice properly.

Biriyani paste:

Grind all the masalas mentioned, pepper corns, cardamom, cinnamon, cloves and cumin seeds together. (You could also use some market product of Biryani Masala if you want).

Biriyani:

Take all the vegetables like carrot, peas, potato & cauliflower and boil them with a half of the lemon juice. Strain the vegetables once they are cooked.

Heat the oil in a pan and add the curry leaves and onions to it. Sauté the onions till golden brown.

Add the ginger & garlic. Mix well.

Add the beans and cook them till half cooked. (Sprinkle some water if required)

Add the boiled vegetables, and mix properly.

Add 2 tsps of the biryani paste and mix it properly.

Cook for 4 – 5 minutes.

Add the pureed tomatoes, turmeric powder, salt and chili powder and cook for 2 more minutes.

Stir in the yoghurt to the vegetables. Fold the vegetables properly into the yoghurt and cook for 2 minutes.

Add the boiled rice and lemon juice to the paste. Mix properly and serve hot.

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Vegetable Biriyani