INDIAN  TRADITIONAL FOOD 
         "VEGETABLE BIRYANI "

INGREDIENTS

Fried Onions:

• 2 Medium sized Onions finely sliced length wise
• Oil to shallow fry
• Vegetable Masala:
  • 4 table spoons ghee or oil
  • 2 inch cinnamon stick (Dalchini)
  • 4 green cardamoms (Elaichi)
  • 1 black cardamom (Badi Elaichi)
  • 2 big strands of mace (Javitri)
  • 1 star anise (Chakra Phool)
  • 6 cloves (Laung)
  • 1 bay leaf (Tej Patta)
  • ½  tsp shahi jeera
  • 1 large boiled potato cubed (peel the skin and boil till ¾ done)
  • 8 medium sized cauliflower florets
  • 1 large carrot chopped
  • fistful of green peas
  • 5-6 French beans chopped roughly
  • 1 tbsp ginger garlic paste
  • 1 tsp of biryani masala powder (readily available at any store)
  • 1/3  tsp red chili powder (Lal Mirch powder)
  • 1/8 tsp turmeric (Haldi Powder)
  •  6 table spoons of Curd (Dahi)
  • 1 ½ tbsps mint leaves chopped finely (Pudina)
  • 1 Green Chilli slit from middle (Hari Mirch)
  • salt to taste
  • Rice:
    • 1 and 1/2 cups of Basmasti Rice washed and soaked for at least 1/2 an hr.
    • 1 tea spoon ghee or oil
    • ¼  tsp shahi jeera
    • salt to taste
  • For Dum:
    • Few saffron strands
    • 10 table spoons for Curd (Dahi)
    • 30 ml hot milk to soak the saffron strands
    • almonds as per your desire (optional, I have not used)
    • raisins as per your desire
    • cashews as per your desire
    • 2 table spoons of Mint leaves finely chopped (Pudina)
    • 2 table spoons of Coriander leaves finely chopped (HaraDhaniya) 
    • 
      
    • PREPARATION
    • Fried Onions:
      • Heat the oil in a pan and add the onions. Fry them till they become brown.
      • Do not overcook. Remove the onions from the oil. Drain the excessive oil. Set aside.
      Vegetable Masala:
      • Heat oil in a pan, add the dry spices except shahi jeera . Sauté till you get an aroma. takes around a min, do not burn.
      • Add shahi jeera and sauté.
      • Add ginger garlic paste and sauté for a min.
      • Add potatoes and fry for 2 to 3 mins.
      •  Add the rest of the vegetables and fry for 2 to 3 mins.
      •  Add turmeric, salt, red chili powder and biryani masala powder. Fry for a min.
      • Pour 6 tbsps curd and mix and cook covered for 2 to 3 mins.
      • Cook uncovered till the moisture in the yogurt evaporates.
      • Add mint and green chilies. Mix well and fry for a min. Set aside.
      For Cooking Rice:
      • In a large pot, bring 5 cups of water to boil, add oil, salt, shahi jeera and rice. Adjust the salt.
      • Cook this rice till it is ¾ done. Drain off the excess water and set aside.
      For Dum Biryani:
      • Transfer half of the vegetable masala to a utensil or pressure pan with a heavy bottom or your dum biryani utensil. Set aside the other half of the veggies masala.
      • Add nuts and raisins.
      • Sprinkle half of the Fried onions.
      • Pour the 10 tablespoons of curd to the biryani pan, (not to the one that is set side). Mix well and check the salt. Begin to heat on a low flame.
      • Layer half of the rice on top of this masala.
      • Now add a layer of the remaining vegetable masala.
      • Add a few Fried onions and layer with remaining rice.
      • Add nuts, chopped mint and coriander leaves and the remaining fried onions.
      • Begin to heat an old heavy bottom tawa (griddle).
      • In the biryani pan add the milk with saffron strands dipped.
      • Cover the pan with 2 thick moist kitchen towels. Place the lid and a heavy object on the lid.
      • Move this pan to the hot tawa, cook on medium flame for 5 mins & set the flame to low. cook this way for 5 mins
      • • • 
            
        • SERVING
      • 
        
      • Serve hot with Onion Raita, or any gravy dish.
      • Garnish with nuts or mint leaves or fried onions.