Source(google.com.pk)
Ingredients
cashewnuts 15Grams
mint 40Grams
biryani masala 1Bag
whole garam masala 1Teaspoons
cauliflower 100Grams
ginger garlic paste 1Tablespoons
gr chilli sliced 3Numbers
fried onions 40Grams
paneer 50Grams
carrots 100Grams
potatoes 100Grams
kala jeera 1Teaspoons
rice 300Grams
almonds 15Grams
oil 100ml
curds 200Grams
salt To Taste
Directions
Take a pan add oil,garam masala,saute it add zeera,gingergarlic paste,vegetables cut lettle bit long size mix well and add salt,need to cook till they are half cooked. now add mint,coriander,green chillies,biryani masala mix half cup of curd,add paneer Soak rice for 1 hr in abowl. Now boil water add rice to it, ,the rice to be cooked half (70%) and strain the rice. Take a biryani bowl add half of the cooked vegetables spread all over the pan add some curd,nuts if required,salt,fry onions,add half rice, repeat the same process again. Lastly add fried onions,bread,close it with a lid,and cook it for 5min in avery slow flame.
I always wanted to try this way of “ Layered vegetable Biryani” for long time now, in which the basmati rice flavour and the masalas and spices are blended to give a unique taste and flavour.
Ingredients
Basmati rice 1 & 1/2 cup
Onion 2
Beans 8-10
Carrot 1
Potato 1
Cauliflower 12 small pieces
Green peas(frozen/fresh) 1/4 cup
Curd 1/4 cup
Green chillies 2
Chopped coriander & mint leaves 2 tblsp each
Ginger garlic paste 2 tsp
Biryani masala 3/4 tsp
Chilli powder 3/4 tsp
Black pepper powder 3/4 tsp
Milk 1 tblsp
Yellow/orange food colour 1 small pinch
Saffron 1 pinch
Salt 2 tsp(adjust as per ur taste)
To temper
Oil 4 tblsp
Ghee 1 tsp
Cinnamon 1 inch piece
Elachi 2
Cloves 2
Bay leaf 1
star anise 1
Method
Soak saffron in warm milk and mix the food colour. Soak basmati rice for at least 1/2 hour or as much time as you can. Cook with 1 cup water, 1 tsp salt, 1 elachi and 1 clove. Once done, tear some mint leaves, add to the rice. Add a tsp of ghee and fluff the rice. Heat ghee and fry cashews, keep a side. Heat 2 tblsp oil and fry lengthwise sliced onion in a kadai (You can use chips slicer for slicing onions very thin..) Fry in medium-low flame. You can also deep fry onions if you want to get golden coloured caramelized onion.
Fry until golden brown and keep aside. In same kadai, heat remaining oil and season with cinnamon,elachi,cloves,star anise and bay leaf.
Add ginger garlic paste, vegetables,broken green chillies, biryani masala, chilli powder, black pepper powder,turmeric and salt.
Mix well in medium flame and add curd.
Mix well and fry for 5-6 minutes or until the masalas coats the vegetables. You can sprinkle water if it gets too dry.
Take a oven safe bowl, spread a layer of rice, sprinkle the saffron milk 1 tsp and spread a layer with vegetables over it. Sprinkle some fried onions, chopped mint and coriander leaves. YOU CAN DO THE SAME IN PRESSURE COOKER TOO.
Repeat this until you finish rice and vegetables. Finish with rice layer. Top with onion and coriander leaves, mint leaves. Close with a lid. Preheat to 210 degree C. (if in pressure cooker, close the lid, with the weight valve and keep in lowest possible flame for 15 mins- if your stove cannot be put in low flame, then you can put the cooker over a dosa pan or keep inside a wide pot with boiling water)
Bake at a reduced temperature of 140 degrees C for 15- 20 minutes. Mix well and serve hot!
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