Biryani- Vegetarian

Love having biryanis on Sunday Afternoon? Here's my moms version of cooking it!

Veg Biryani
All you need is:

300gms Basmati Rice - cooked and kept aside to rest (do not overcook- should be just cooked, add 3/4 tsp salt while boiling)

For the vegetable masala:
100 gms French beans- Chopped
3 medium sized Carrots- Chopped
2 capsicum- Chopped
1 small cauliflower- deflowered
1 1/2 cup soy chunks- (boiled in hot water with salt)
3-4 medium sized Tomatoes- Chopped
Salt to taste
2 1/2 tsp Biryani Masala
Fresh Mint Leaves- Handful
10 tsp Ghee
1/2 tsp Turmeric Powder
1/2 tsp Red Chili Powder
1/2 cup milk

Biryani Masala:
10 no. - Cardamom
3inch- Cinnamon stick
1/4- Nutmeg
10-12 pcs- Cloves
2- Bayleaf
1and 1/2 tsp- Fennel seeds
8 no.- Peppercorns
1 and 1/2 tsp- Shahjeera
1/4- Mace
1 pc- Star anise

For the spices, first heat a skillet until warm, on low flame dry roast the ingredients mentioned above until crispy and take out on a plate to cool.
Once cool, grind the spices in a electric mixer or in a mortar and pestle until combined.

Method:

• In a large skillet heat 6 tsp of ghee, then add chopped tomatoes on high flame
• Saute add about 1/4 tsp salt, add turmeric powder and red chili powder- cook for a couple of minutes
• Continue cooking on  high flame till the ghee starts to separate from the tomatoes.
• After that add cauliflower, beans, carrots, capsicum and peas- saute for 5 mins on high flame.
• Add salt to taste, mix well, cover the dish and let it cook on simmer for about 10-15mins
• Remove the cover, add soy chunks, biryani masala and mint leaves and mix well. Turn the heat off.
• Next step is to separate the cooked rice in two different containers - in a low bottomed baking dish consecutively add rice and masala, form layers and mix well
• In the end add milk, cover the dish and bake in oven for 60mins at 220 degrees celcius.

All done and serve hot with raita!

Foodie Out!