Vegetable Biryani (Spicy Rice With Vegetables)

Recipe Ingredients

1 1/2 cups	240g / 8.5oz	Uncooked long grain rice
3		Saffron
2		Onions - sliced
12		Cashew nuts - broken in two
2 tablespoons	30ml	Raisins
3		Tomatoes - finely chopped
1/4 cup	59ml	Yogurt
1 1/2 cups	355ml	Mixed boiled vegetables - (capsicum,
		Cauliflower - carrots, potatoes, green peas
1 tablespoon	15ml	Chopped coriander
3 tablespoons	45ml	Chopped mint leaves
		A little milk
4 tablespoons	60ml	Ghee
2 tablespoons	30ml	Butter
		Salt - to taste
		To Be Ground Into A Paste
6		Garlic
1		Ginger - (1 inch)
3		Cardamoms
4		Green chiles
3		Cloves
1 tablespoon	15ml	Poppy seeds
2		Cinnamon
1 tablespoon	15ml	Coriander powder
1/2 teaspoon	2.5ml	Turmeric powder
1/2 teaspoon	2.5ml	Chile powder
2		Onions

Recipe Instructions

Boil the rice in salted water. Each grain of the cooked rice should be separate. Drain and cool.

Soak saffron in little hot milk and rub until it dissolves.

Heat the ghee and fry the onions until brown and crisp. Remove the onions and in the same ghee, add the cashew nuts and raisins and fry for a few seconds. Remove and keep aside for garnish.

In the same ghee, add the ground paste and fry for 3 to 4 minutes.

Add the tomatoes and fry again for 2 to 3 minutes. Add the yogurt and fry until liquid evaporates a bit.

Add the boiled vegetables, mint, coriander and cook for a while.

Grease a baking dish. Spread a half the vegetables on it. Layer half the rice on it. Sprinkle, half the saffron liquid, half the onions, half the fried nuts. Repeat with the remaining vegetables, rice, saffron and nuts.

Dot with butter. Cover and bake in a hot oven at 400F for about 15 minutes. Alternatively, layer in a pan with a very tight lid and keep on a very slow flame for 10 minutes.

Source:
Lalitha Iyer

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