Veg Biryani

Type: Breakfast/Lunch/Dinner

Serving: As desired

Preparation time: 45 minutes

Ingredients:

Basmati Rice/ Sona masuri rice – 2 cups

French Beans, Carrot, Cauliflower, Knolkhol, Green peas – 1 cup (Note: You can add mushroom, paneer) – cut into medium diced shape

Bread – 3 pieces (Sliced into small cubes)

Tomato (apple tomato) – 1medium size (finely chopped)

Onion – 2 medium size (finely chopped)

Green Chili – 2 to 3 slit

Chili powder (medium spiced) - 1 teaspoon

Coriander powder – 1 teaspoon

Turmeric powder – ¼ teaspoon

Ginger & Garlic paste – 1to 2 teaspoon

Oil – 1 cup                                                                                         

Ghee – ½ cup

Bay leaves – 2

Sha jeera/Black cumin seeds – 1 teaspoon

Cardamum (Small & Big) – 2 each

Cloves – 4 to 5

Star anise -1 to 2

Black Rock Flower – 2

Mace - 1

Cinnamon – 1 inch

Coriander leaves –A handful (chopped)

Mint leaves (optional) – A handful (chopped)

Curd – 1 small cup sweet curd

Salt to taste

Biryani masala powder – 1 teaspoon

Saffron – Optional (Soaked in milk)

Fried Cashewnuts - 10

Preparation Method:

Soak rice for 30minutes Cook  rice with some salt in a vessel 3/4^th done & the rice should not be sticky, keep it a side. Take a biryani kadai/ hundi keep it on the flame put oil, when the oil is hot enough fry bread cubes into golden brown color take it aside, fry one finely chopped onion in the oil into brown & crisp keep it aside, add some more oil & ghee in the kadai, then put black cumin seeds, bay leaf, star anise, mace, black stone flower, cloves, cinnamon, cardamom, fry it for a while, then put chopped onion fry it till light brown, put chopped vegetables fry it well for about 8 to 10 minutes on low flame with lid closed, add mint leaves, green chili, ginger & garlic paste, sauté it put turmeric, coriander, chili, biryani powder fry it till the raw smell is gone, put tomato fry till soft, add salt, curd, rice mix it delicately well & close the lid cook the biryani on a hot griddle under low flame for about 15minutes then lastly add fried bread & chopped coriander leaves,saffron. On the top garnish with fried cashewnuts, brown onion. (Note: Deep fry paneer in oil separately mix it while adding bread).

Best served with any gravy or cucumber & onion raita or with plain curd & boondi.