Vegetable Biryani

Ingredients:

For the rice:

• 1 bayleaf (tejpatta)
• 25 mm (1“) stick cinnamon (dalchini)
• 1 clove
• 1 cardamom (elaichi)
• 1 ½ cups long grained rice (basmati), soaked and drained
• Salt to taste

For the vegetable gravy:

• 1½ cups boiled mixed vegetables (carrots, peas, cauliflower, french beans, potatoes) cut into cubes
• ¼ cup paneer (cottage cheese), cut into cubes
• 2 tbsp oil
• ½ tsp cumin seeds (jeera)
• ¾ cup finely chopped onions
• 2 tsp ginger-green chilli paste
• ¼ tsp turmeric powder (haldi)
• 2 tsp coriander (dhania) powder
• 1 tsp chilli powder
• ½ tsp garam masala
• 1 cup roughly chopped tomatoes
• Salt to taste
• ¼ cup milk
• A pinch of sugar

Other ingredients:

• ¼ cup curds (dahi)
• ¼ cup finely chopped coriander (dhania)
• A few drops of edible saffron colour
• 2 tbsp ghee

Method:

For the rice:

1. Combine 4½ cups of water, bayleaf, cinnamon, clove, cardamom, rice and salt in a deep pan and cover and cook on a medium flame for 10 minutes or till the rice is cooked.
2. Strain the rice using a strainer and keep aside.

For the vegetable gravy:

1. Heat the oil in a kadhai and add the cumin seeds.
2. When the seeds crackle, add the onions and sauté on a medium flame for 1 to 2 minutes or till the onions turn translucent.
3. Add the ginger-green chilli paste, turmeric powder, coriander powder, chilli powder and garam masala and sauté on a medium flame for a few seconds.
4. Add the tomatoes and 2 tbsp of water, mix well and cook on a medium flame for 4 to 5 minutes.
5. Add the mixed vegetables, paneer, salt and milk and cook on a medium flame for another 2 to 3 minutes, while stirring occasionally.
6. Add the sugar, mix well and cook on a medium flame for 1 more minute.

How to proceed:

1. Combine the curds, coriander and saffron colour in a bowl and mix well.
2. Add the prepared rice mixture and mix well.
3. Transfer half of the rice mixture in a handi and spread it evenly with the back of a spoon.
4. Add all the prepared vegetable gravy on it and spread it evenly.
5. Top it with the remaining half of the rice mixture and spread it evenly.
6. Pour the ghee evenly over it and cover it with a lid.
7. Place the handi on a non-stick tava (griddle) and cook on a slow flame for 25 to 30 minutes.
8. Serve hot.