Vegetable Biryani

Name: Vegetable Biryani
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4 servings
Cuisine: Mughlai (Delhi & Lahore)
Ingredients: 3 cup cooked long-grain rice; 0.5 tsp saffron; 2 tbsp milk; 4 tbsp finely chopped mint leaves; salt; 1 cup mixed boiled vegetables; 2 bay leaves; 4 peppercorns; 4 clove (laung or lavang); 2 cup chopped tomatoes; 1 tsp chili powder; 1 tsp coriander; 1 tsp cumin powder; 0.25 tsp asafoetida powder; 0.25 tsp ground nutmeg; 0.25 cup tomato sauce; 0.5 tsp cornflour; 0.5 cup milk; 0.25 cup cream; 2 tsp kasuri methi; 0.5 tsp sugar; 2 tbsp oil; salt

A South Asian biryani of rice, mixed vegetables and tomatoes, seasoned with saffron and bay leaves and simmered on the stove.

55 min · Serves 4 · Medium

Method

Start cooking mode

Time: Prep 15 min · Cook 40 min · 55 min total
Difficulty: medium

1
For the rice. Warm the saffron, add a little water, rub it so the milk becomes yellow and add to the rice.
2
Mix in the rice, chopped mint leaves and salt and keep aside. For the gravy. Heat the oil in a pan add bay leaves, peppercorns and cloves to it.
3
Add the chopped tomatoes, chili powder, coriander-cumin seed powder, asafetida and nutmeg powder. Cook for a few minutes while mashing continuously till the oil separates from the mixture.
4
Add the tomato sauce and milk-corn flour mixture. Bring to a boil, add cream and mix well.
5
Mix the vegetables in the gravy and keep aside. How to proceed. Heat 1 tbsp of oil in a huge vessel make a layer by spreading 1/3 of the rice.
6
On it spread half the gravy and 1/3 of rice. Layer again with remaining half of the gravy and remaining 1/3 rice. Cover a lid and seal the edges with a dough.
7
Cook on a slow flame for 20 to 25 minutes. Serve hot.
25 min