Learn how to make Vegetable biryani
History :- The name biryani or biriani or beriani is derived from the Persian word berya-(n) which means “fried” or “roasted”. It was spread through out the Middle East and South Asia by Muslim travellers and merchants. It is very popular in Bangladesh.Biryani is a family of primarily South Asian dishes made from a mixture of spices, rice (usually basmati), meat/vegetables and yogurt.
Ingredients
* 1 cup Long Grain Rice
* 10 Fresh Green Beans – sliced
* 1 Cauliflower – cut into florets
* 1 Carrot – sliced
* 1/2 cup Fresh Peas
* 5 – Mushrooms
* 2 Onions – chopped
* 1 pc Cinnamon
* 3 tsp Cardamom Seeds
* 1 tsp Cumin Seeds
* 1 tsp Red Chili Powder
* 5 tbsp Ghee
* 3 Cloves
* Chopped Coriander Leaves
* Salt to taste
* Water
Directions
1] Grind the cloves and cinnamon coarsely.
2] Heat the ghee in a pan and fry the ground cinnamon, cloves & cardamom pods.
3] Add the cumin seeds & onions and fry until golden.
4] Add the chili powder in it.
5] Then add all the vegetables and cook for 5 minutes.
6] Lower the heat and add the rice and fry until all the ghee has been absorbed.
7] Then add salt and 2 cups of water.
8] Cover the pan tightly and bring this to a boil by raising the heat.
9] Then reduce the heat and cook for about 30 minutes or until rice & vegetables are done.
10] Garnish with chopped coriander.
11] Serve hot with curries
watch online video here if the video doesnt work ==> http://www.youtube.com/watch?v=GridojtCXDE
MY version
Ingredients
Vegetables and Rice:
* 1 cup Long Grain Rice
* 10 Fresh Green Beans – sliced
* 1 Cauliflower – cut into florets
* 1 Carrot – sliced
* 1/2 cup Fresh Peas
* 5 – Mushrooms
Masalas:
* 2 Onions – paste
* Ginger Garlic paste- 3 tbsp
* Jayfal powder- pinch
* Keora water- 3tsp
* Saffron or saffron color
* 6 to 7 Tomatoes – chopped
* 1 packet Biriyani Masala (optional)
* Yogurt 2 cup
* Fresh Cream or milk- 1/2 cup
* Sugar 1 tsp
* 1 pc Cinnamon
* 3 tsp Cardamom Seeds
* 1 tsp Red Chili Powder
* 5 tbsp Ghee
* 3 Cloves
* 2 Bayleaf
* Chopped Coriander Leaves
* Salt to taste
* Water
Directions
1. Heat the ghee and put the bay leaf, cloves and cinnamon to crackle in ghee then put the washed and dried rice in it and fry for a while.
2. Put one and a half cup boiling water in rice and cook the rice.
2. In a separate pan heat the ghee and fry the vegetables with saffron or saffron color and salt, to light golden brown just to make them crisp.
3. Heat a pan with ghee and add garlic ginger paste, onion paste, a pinch of jayfal powder, chilli paste, fry a while and add the chopped tomatoes and mix the biriyani masala from the packet, and add salt. When the oil startes to separate add 1 tsp keora water, add fresh cream and yogurt taking the pot away from direct heat.
4. add the sugar and cook the masala well.
5. Take half the masala prepared in a separate bowl and set aside.
6. In the rest of the masala in the pan, add all the fried vegetables and cook them for a while, not too much that the vegetables break.
7. When the vegetables are cooked in take a large pan with lid and grease it with some butter or ghee, put a layer of cooked rice, masala (that you set aside) and one layer of vegetables. Sprinkle some keora water and safron over.
8. This way keep on adding layers of rice vegetables and masala with a sprinkle of keora water and safron.
Cover the pan tightly and bring this to a boil by raising the heat.
9. Cover the pan tightly and put it over indirect heat, maybe put a tawa or pan underneath and then reduce the heat and cook for about 30 minutes so that the flavor and aroma is distributed evenly.
10. Garnish with chopped coriander.
courtesy :- my girlfriend who posted this