Learn how to make Vegetable Biryani, a quick and easy to make main course rice recipe by Anushruti only on Rajshri Food! Biriyani is essentially a preparation of meat and rice and is a gift of the mughals to the cuisine of the world. There are hundreds of variations of this rice preparation. Although the techniques and flavors used in the north Indian (Lucknow) biriyanis and pulao are different from those of the south (Kerala and Hyderabad).
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Ingredients
(Serves 6 to 8) The ingredient list is long but this is a fantastic rice preparation to make for a party. Vegetables in season can be used and soy chunks or paneer cheese can be added for additional flavor.
500 gm (2 1/2 cups) good quality basmati Rice
2 medium sized carrots, cut into 1” pieces,
1 medium sized potato, cut into 1 “ pieces,
1 small cauliflower,cut into florets 100 gm,
1/2 cup peas,
15 to 20 French beans, cut into 1” pieces,
1/2 cup paneer cheese or soy chunks prepared by soaking in hot water (optional),
250 ml (1 cup) fresh pudina or mint leaves,
125 ml (1/2 cup) fresh thick yogurt (omit for a vegan version and replace with 1/2 cup water),
750 ml (3 cups) hot water,
8 cloves,
2 bay leaves,
3 green cardamom,
3 black cardamom,,
2 star anise 1” piece cinnamon
1/2 tsp turmeric powder,
1 tsp red chilli powder,
1 tbsp coriander seed powder (dhaniya powder),
1 tsp asafetida,
4 tsp salt,
8 tbsp ghee or vegetable oil,
To be ground into a paste:
1 big tomato, cut into 4 big pieces with juice,
250 ml (1 cup) packed fresh coriander leaves,
15 ml (1 tbsp) chopped fresh ginger,
2 green chillies
Method
– Wash the rice in a colander under a running stream of water and soak the rice in a pot with enough water to cover the rice for anywhere between 1/2 hour to 1 hour. After an hour drain all the water with the help of a strainer.
– In a food processor or blender, assemble the tomato, coriander, ginger and green chillies and grind to a fine paste. There is no need to add water since the tomato has enough juice in it to get a good consistency paste.
– Cut the vegetables and keep aside.
– In a wok or kadhai or a degchi (shallow vessel used for cooking rice) or a big dutch oven, heat the oil over a medium flame and add in the whole spices, cloves, bay leaves, green and black cardamom, star anise and cinnamon. When the cloves puff up and the other spices release their aroma into the oil, put in the asafetida, turmeric, red chilli and coriander seed powder and stir for a few seconds.
– Mix in the ground paste and cook until the oil separates. Put in the cut vegetables and whole mint leaves and mix well. Stir in the yogurt, rice, water and salt.
– You can transfer this entire mixture to an electric rice cooker and cook till done or cook covered in the degchi or dutch oven for about 30 to 40 minutes on a very low flame.
Host: Anushruti RK ( http://www.divinetaste.com )
Director: Suchandra Basu
Camera: Kawaldeep Singh Jangwal, Manjeet Katariya, Akshay Durgule
Editing: Kishor Rai
Creative Head: Kavya Krishnaswamy
Producer: Rajjat A. Barjatya
Copyrights: Rajshri Entertainment Private Limited
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