Sunday, March 15, 2009

No Onion No Garlic Veggie Biryani

For the rice
1 1/2 cup Basmati rice
1 bay leaf
3 cloves
1 " cinnamon stick
2 green cardamom
a pinch of saffron soaked in 1/4 cup milk for 10 minutes
salt to taste
For the gravy
1/4 cup cauliflower florets(med size) parboiled
1/2 cup boiled peas 
1 carrot finely chopped
1 bay leaf
3 black peppercorn
1 tbsp coriander-cumin powder
1/2 tsp garam masala powder
2 tomatoes finely chopped
1/2 cup fresh cream
2 tbsp coriander leaves
1 tsp dry mint
3 tbsp tomato sauce(without onion or garlic)(easily available in super markets)
1 tsp red chilli powder
1/2 tsp Mace powder
1 tbsp crushed kasuri methi
1/2 tsp turmeric powder
1/2 cup milk
salt to taste
2 tbsp ghee
For the rice
  • Wash and soak basmati rice for 30 minutes and then drain it and keep aside
  • Heat 3 cups water in a pan, when it starts boiling add bayleaf,cloves,mace,green cardamom,cinnamon stick and Basmati rice and cook it till 3/4 th done(should'nt be fully cooked)
  • Drain the basmati rice and allow it to cool completely
  • Then add salt and saffron soaked in milk and mix it well and keep aside
For the gravy
  • Heat Ghee in a pan, add bay leaf,peppercorns,cloves and fry for a minute
  • Add tomatoes and fry and then add chilli powder,coriander-cumin powder,mace powder and fry till the oil separates from it 
  • Add tomato sauce,salt,garam masala powder,turmeric powder,coriander leaves,dry mint,kasuri methi and fry for a while
  • Add the boiled vegetables,carrots and then add milk and cream and bring it to a boil till the gravy is thick and then keep aside
For the Biryani
  • Grease a baking dish with oil or ghee and spread some gravy evenly and then spread basmati rice on it
  • Layer again with remaining gravy and rice the same way,cover with aluminium foil and close the lid over it 
  • Bake it at 180 C for 15 minutes and then serve hot with raitha/yogurt

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