VEGETABLE BIRYANI RECIPE (INDIAN LAYERED VEGETABLE BIRYANI)

      
   I always wanted to try this way of “ Layered vegetable Biryani” for long time now, in which the basmati rice flavour and the masalas and spices are blended to give a unique taste and flavour. I make this way usually which I already have posted. This is the 2nd or may be third time I am making this way of layering. But the first two times I tried a long time back. So recently remembered and wanted to try. I referred Vah chef’s video and this recipe. This can be made when you have guests at home or if you want to make a special meal .

Layered vegetable Biryani recipe

Recipe Cuisine: Indian  |  Recipe Category: Lunch
Prep Time: 40 mins    |  Cook time: 30 mins    |  Serves: 4

Ingredients

Basmati rice	1 & 1/2 cup
Onion	2
Beans	8-10
Carrot	1
Potato	1
Cauliflower	12 small pieces
Green peas(frozen/fresh)	1/4 cup
Curd	1/4 cup
Green chillies	2
Chopped coriander & mint leaves	2 tblsp each
Ginger garlic paste	2 tsp
Biryani masala	3/4  tsp
Chilli powder	3/4 tsp
Black pepper powder	3/4 tsp
Milk	1 tblsp
Yellow/orange food colour	1 small pinch
Saffron	1 pinch
Salt	2 tsp(adjust as per ur taste)

 

To temper

Oil	4 tblsp
Ghee	1 tsp
Cinnamon	1 inch piece
Elachi	2
Cloves	2
Bay leaf	1
star anise	1

 

Method

1. Soak saffron in warm milk and mix the food colour. Soak basmati rice for at least 1/2 hour or as much time as you can. Cook with 1 cup water, 1 tsp salt, 1 elachi and 1 clove. Once done, tear some mint leaves, add to the rice. Add a tsp of ghee and fluff the rice. Heat ghee and fry cashews, keep a side. Heat 2 tblsp oil and fry lengthwise sliced onion in a kadai (You can use chips  slicer for slicing onions very thin..) Fry in medium-low flame. You can also deep fry onions if you want to get golden coloured caramelized onion.

2. Fry until golden brown and keep aside. In same kadai, heat remaining oil and season with cinnamon,elachi,cloves,star anise and bay leaf.

3. Add ginger garlic paste, vegetables,broken green chillies,  biryani masala, chilli powder, black pepper powder,turmeric and salt.

4. Mix well in medium flame and add curd. 
   
5. Mix well and fry for 5-6 minutes or until the masalas coats the vegetables. You can sprinkle water if it gets too dry.

6. Take a oven safe bowl, spread a layer of rice, sprinkle the saffron milk 1 tsp and spread a layer with vegetables over it. Sprinkle some fried onions, chopped mint and coriander leaves. YOU CAN DO THE SAME IN PRESSURE COOKER TOO.

7. Repeat this until you finish rice and vegetables. Finish with rice layer. Top with onion and coriander leaves, mint leaves. Close with a lid. Preheat to 210 degree C. (if in pressure cooker, close the lid, with the weight valve and keep in lowest possible flame for 15 mins- if your stove cannot be put in low flame, then you can put the cooker over a dosa pan or keep inside a wide pot with boiling water)

8. Bake at a reduced temperature of 140 degrees C for 15- 20 minutes. Mix well and serve hot!

Notes

• You can add paneer along with vegetables, add all vegetables and lastly add paneer. If your cauliflower is not organic then add it lastly while frying.
• Fried onion, Mint and coriander adds a nice flavour.
• You can deep fry the onions.
• You can make the end part in stove top too. Just layer and keep in lowest possible flame for 10- 14 minutes. You can do in pressure cooker.
• If you don't have biryani masala, replace with 1 tsp red chilli powder and 1/2 tsp garam masala.
• The biryani masala will be having main impact in the briyani, if you dont like it, dont add it.

You can top with ghee roasted cashews and you can also garnish with fried bread pieces. Serve with onion raita…

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