Vegetable Biryani Recipe By Sarita Bhandarkar _ Ifood Sanjeev Kapoor 2f4166

12/15/13

Vegetable Biryani Recipe by Sarita Bhandarkar | ifood.tv

Vegetable Biryani Recipe Vegetable Biryani, recipe by Chef Sanjeev Kapoor.

Summary Preparation Time

20 Min

Cooking Time

45 Min

Ready In

1 Hr 5 Min

Difficulty Level

Medium

Health Index

Healthy++

Servings

4

Cuisine

Indian

Course

Main Dish

Taste

savory

Dish

Rice

Vegetarian

Vegetarian

Main Ingredient

Rice, Vegetable

Ingredients Basmati rice

1 1⁄2 Cup (24 tbs)

Onions

4 Medium

Ginger

5 Gram

Garlic cloves

2 Large

Green chilies

5

Tomatoes

2 Medium

Carrot

1 Medium

Cauliflower

1⁄4

Green beans

15

Lima beans

1⁄2 Cup (8 tbs)

Coriander sprigs

5 Medium

Mint sprigs

5 Medium

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Vegetable Biryani Recipe by Sarita Bhandarkar | ifood.tv

Kesar

1⁄4 Teaspoon

Green cardamoms

3

Black cardamom

1

Cloves

3

Cinnamon

5 Gram

Bay leaf

1

Frying oil

2 1⁄2 Tablespoon

Shah Jeera

1⁄2 Teaspoon

Cumin seeds

1⁄2 Teaspoon

Coriander powder

1 Tablespoon

Turmeric powder

1⁄4 Teaspoon

Red chili powder

1 Teaspoon

Yogurt

1⁄2 Cup (8 tbs)

Salt

To Taste

Garam masala powder

1⁄2 Teaspoon

Butter/Ghee

3 Tablespoon

Directions Wash and soak rice in sufficient water for about twenty minutes. Finely chop 1 onion and slice the others. Grind ginger, garlic and green chillies to a smooth paste. Finely chop the tomatoes and dice carrots and green beans. Cut cauliflower into small florets, wash and drain. Chop coriander leaves and mint leaves separately. Soak saffron in 2 tbsp warm milk. Boil drained rice in four cups of salted boiling water with green cardamoms, black cardamom, cloves, cinnamon and bay leaf, until three-fourth done. Drain excess water and keep aside. Mix all the vegetables and boil in three cups of salted water till three-fourth done. Drain and refresh under running water. Keep aside. Heat sufficient oil in a kadai and deep-fry the sliced onions till golden brown. Drain onto an absorbent paper and keep aside. Heat two tablespoons of oil in a thick-bottomed pan. Add caraway seeds and cumin seeds. When they begin to change colour, add chopped onions and sauté until golden brown. Add ginger, garlic and green chillies paste. Add coriander powder, turmeric powder, red chilli powder, yogurt and mix well. Add chopped tomatoes and cook on a medium heat till oil leaves the masala. Add boiled vegetables and salt mix well. Preheat oven to 375 F. Take an oven safe deep vessel, arrange alternate layers of cooked vegetables and rice. Sprinkle saffron dissolved in milk, garam masala powder, coriander leaves, mint leaves, golden fried sliced onions and butter in between the layers and on top. www.ifood.tv/recipe/vegetable_biryani_2

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Vegetable Biryani Recipe by Sarita Bhandarkar | ifood.tv

Make sure that you end with the rice layer topped with saffron and spices. Cover and seal with aluminum foil or roti dough. Cook in the preheated oven, for 30 minutes. Alternately you can keep the vessel on a heavy bottomed tawa and cook on low heat for 30 minutes. Serve hot with a raita of your choice.

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