Vegetable biryani

From Archanas kitchen



Vegetables Ingredients
1/2 cup green beans diced, steamed
1/2 cup carrots diced, steamed
1 cup cauliflower florets, steamed
1 cup potatoes diced (uncooked, to be added while cooking rice)
To be ground into paste
6 cloves garlic
1 tablespoon roughly chopped ginger
1 cup roughly chopped onions
2 green chillies
Ingredients
2 cups basmati rice
1 cup freshly pureed tomatoes
3 cloves
1 inch stick of cinnamon
4 pods of cardamom
2 bay leaves
1 teaspoon of turmeric powder
1 teaspoon red chilli powder
1 teaspoon coriander powder
Salt to taste
Oil for cooking
Ingredients For Garnishing
½ cup freshly chopped mint leaves
1/2 cup of sliced and caramelized onions
Method
Grind onions, garlic, ginger and green chillies from the ingredients to be ground into a paste. Keep aside
Heat a tablespoon of oil in a big sauce pan; add the onion paste mixture and saute on medium heat until the color has changed and the raw smell goes away. Add in the turmeric powder, chilli powder, coriander powder, cinnamon, cloves, bay leaves and cardamom pods. Saute for a few seconds until combined. Add in the pureed tomatoes and allow the tomatoes to cook for about 3 to 4 minutes until it starts to bubble.
Finally add in the uncooked potatoes, rice and salt. Add 4 cups of water, turn the heat to low, cover the pan and allow the rice to cook in the spices until all the water is absorbed. Turn off heat, add the steamed vegetables on the top and let the biriyani rest covered for another 15-20 minutes, covered. Dont stir it as yet. Finally add the add the caremelized onions and gently stir in the chopped mint leaves. Stir until vegetables and rice and masala are all well combined.
Note: Cooking Time and Water for each rice might vary. So at the end of the cooking process if you feel the rice is still a little hard, then add a little more water and cook on the lowest heat for a few more minutes.