How To Make A Quick Restaurant Style Vegetable Biryani

• Produce

  • 1 Bay leaf
  • 2 Carrots - cut into bite size pieces
  • 1 cup Cauliflower florets - cut into bite size pieces
  • 1 tbsp Coriander, Powder
  • 1/2 cup Green beans - cut into bite size pieces
  • 10 Mint, fresh leaves
  • 1/2 cup Olive oil - to make vegetables
  • 1 cup Onion

• Condiments

  • 1 tbsp Garlic paste
  • 1 tbsp Ginger paste

• Pasta & Grains

  • 2 cups Basmati rice - you may use
  • 5 cups Water - to make the rice

• Baking & Spices

  • 1/4 tsp Black pepper, Powder
  • 3 Cardamom, black
  • 6 Cardamom, green
  • 1 Cinnamon stick - broken into 2-3 pieces
  • 8 Clove
  • 2 tbsp Garam masala
  • 3 tbsp Milk - to soak the saffron
  • 1 Pinch Nutmeg
  • 1 tsp Red chili powder - optional
  • 1 Salt - as per taste
  • 3 Strands of saffron
  • 1 Pinch Turmeric
  • 1/2 tsp Turmeric - optional

• Nuts & Seeds

  • 2 tbsp Cashew - optional or can use almonds, Ground
  • 1 tbsp Cumin, powder

• Dairy

  • 1 cup Yogurt, Plain

• Liquids

  • 1/2 cup Water

• Other

  • 4 Tbsp Ghee - for making vegetable and drizzling on top

Found on easycookingwithmolly.com

Ingredients

• For Cooking the Rice:
• 2 Cups Basmati Rice - you may use any other rice too
• 5 Cups Water - to make the rice
• Pinch of Turmeric
• Few Strands of Saffron
• 3 Tbsp Milk - to soak the saffron
• 4 Cloves
• For Preparing the Vegetables:
• 2 Carrots - cut into bite size pieces
• 1 Cup Cauliflower Florets - cut into bite size pieces
• 1/2 Cup Green Beans - cut into bite size pieces
• 1 Cup Onion - thinly sliced
• 1 Tbsp Ginger Paste
• 1 Tbsp Garlic Paste
• 2 Tbsp Ground Cashew - optional or can use almonds
• 1 Cup Plain Yogurt
• 1/2 Cup Water
• 1 Cinnamon Stick - broken into 2-3 pieces
• 1 Bay Leaf
• 3 Black Cardamom
• 6 Green Cardamom
• 4 Cloves
• Pinch of Nutmeg
• 1/4 Tsp Black Pepper Powder
• 1 Tbsp Coriander Powder
• 1 Tbsp Cumin Powder
• 2 Tbsp Garam Masala
• 1/2 Tsp Turmeric - optional
• 1 Tsp Red Chili Powder - optional
• Salt - as per taste
• 10 Fresh Mint Leaves
• 1/2 Cup Olive Oil - to make vegetables
• 4 Tbsp Ghee - for making vegetable and drizzling on top

Directions

• * Cooking the Rice *
• In a large pot, add water, rice, turmeric, cloves and place on burner on high heat.
• Let this boil on high heat for 2 minutes, then reduce the heat to low and cook for 15 minutes.
• In a small bowl, heat 3 tbsp oil and add the saffron strands, keep aside.
• Check rice after 15 minutes, it should have cooked 90% hence turn off the heat.
• Strain the rice of water and keep aside.
• Add the saffron mixture and fluff the rice (to evenly mix saffron).
• ** Cooking the Vegetables **
• In a large non-stick pan, heat 1/4 cup oil + 1 tbsp ghee.
• Add onions and saute till they are cooked and light golden in color.
• Remove the cooked onions.
• In the same pan, add the remaining oil + 1 tbsp ghee.
• Add bay leaf, cinnamon stick, cloves, black cardamom, green cardamom and saute for a minute.
• Add ginger + garlic paste and saute on medium heat till they turn golden in color (about 2 minutes).
• Add carrots, beans, cauliflower and saute for a minute.
• Add turmeric, salt, coriander powder, cumin powder, garam masala, red chili powder and saute everything together.
• Cover and cook this mixture for 5 minutes on low heat.
• Add yogurt, cashew powder, water, mint leaves and cover cook for another 5 minutes.
• Once the vegetables are cooked, turn off the heat.
• *** Layering the Biryani ***
• Take a deep (microwave safe) serving dish, place 2 ladles of cooked rice, top with a thin layer of cooked veggies, add 2 tbsp of onions.
• Layer 2 ladles of rice, veggies and onions again.
• Repeat the process till you reach the top of the dish and the topmost layer should be just rice.
• Sprinkle some mint leaves, cooked onions, 2 tbsp ghee and cover the dish.
• Place the dish in microwave and heat on high for 3 minutes.
• Remove from microwave, using a big fork, fluff the rice (scoop and mix the rice and veggie layer).
• Serve Fresh with choice of salad/pickle/curry