June 05, 2013

Vegetable Biryani

Basmati Rice - 1 kg
Potatoes - 1 kg
Onions - 1 kg
Tomatoes - 300 gms
Kheera Cucumber - 250 gms
Beans - 250 gms
Carrot - 200 gms
Green peas - 100 gm
Chilli powder - 3 tsp
Lemon  - 4
Bread slices - 5
Ginger - 20 gms
Garlic - 20 gms
Poppy seeds - 50 gm
Coconut - 100 gm
Coriander leaves -  bunch
Mint leaves - 1 cup
Curry leaves - few
Shajeera - 15 gm
Cinnamon - 15 gm
Cloves - 6
Cardamom - 6
Saffron - 1 gm
Curd - 500 ml
Milk - 250 ml
Salt to taste
Cumin seeds - 1 tsp
Green chillies - 50 gm
Oil - 500 gm
Ghee - 50 gm


  • Peel and cut potatoes and carrots in medium size  pieces.
  • Tread the beans and cut into 1" pieces.
  • Slice the onions, slit green chillies, chop tomatoes finely. Finely chop curry leaves, mint and coriander leaves.
  • Peel, de-seed cucumber and cut into pieces.
  • Grind ginger garlic to make paste. Grind coconut, poppy seeds. shajeera, cloves, cardamom and cinnamon to make paste.
  • Heat the oil in kadai, fry onion slices till golden brown. Remove and keep aside. Fry potatoes, carrots, beans, cucumber one by one till golden colour. Fry bread pieces and keep aside.
  • Par boil green peas, drain the water.
  • Now take out half of the oil. Fry cumin seeds then ginger garlic paste, green chillies, half of chopped curry leaves, mint and coriander leaves.
  • Add chopped tomatoes and cook for 2 minutes.
  • Add half of fried onions, potatoes, carrots and beans, chilli powder and salt. Mix well. Cook for 2 minutes.
  • Add masala paste then curd. Mix well. Cook till vegetables half done.
  • Soak rice for 15 minutes then cook rice with excess water. Cook rice till 2/3rd done.Drain the excess water. Add little salt and tsp of shajeera to rice while cooking.
  • Now take thick bottom vessel, grease with oil.
  • First arrange with 1/3rd of rice then with 1/3 rd of curry, top up with green peas, chopped leaves, lemon juice, saffron soaked in milk.
  • Do the same for remaining layers. 
  • Top up with ghee and close the lid with dough method.
  • Cook in low flame till done.
Serve with Bhagara Bhaigan and Raita

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