Vegetable Biryani

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Vegetable Biryani  

 

1 cauliflower cut into flowerets or 5 small red potatoes

1 tbsp. garam masala

yogurt

1 tbsp. coriander powder

1 tbsp. turmeric powder

4 tbsps. ghee

1 tbsp. cumin seeds

4 red chilies

1/3 cup cashew nuts

3 roma tomatoes chopped

1 can drained and rinsed garbanzo beans

2 cups basmati rice

1/2 tbsp. cloves

3 " cinnamon

1 black cardamon

1 tbsp. whole black pepper

1/2 cup raisins

2 jalepeneo

salt to taste

 

2 large red onions, sliced fine and fried till crisp

1 cup chopped parsley

1 cup fresh mint

1 tbsp. ginger garlic paste

1/2 cup yogurt or 2 key limes

4 tbsps. ghee or oil

saffron dissolved in 1 cup milk

 

Heat oil in a thick bottomed pan. Add 4 tablespoons of ghee. Add cumin seeds.

When it begins to crackle, add chopped green chilies.

Add coriander powder, turmeric powder, red chili. Saute for 1 minute

Add chopped tomatoes and cook on a medium flame till fat leaves the masala.

Add cauliflower florets and steam the dish with 4 tablespoons of water.

Heat a small heavy bottom pan and add 1 tbsp. ghee and fry the whole spices and

jalepeneo. Remove.

In another deep pot boil 7 cups of water and bring to a rolling boil. When the

rice is half cooked usually 7 minutes put off the heat and strain the rice

Fold in the rice the whole spices and jalepeneo. Add salt to taste.

Mix together the chopped parsley, mint with the fried onion. Set aside.

Layering the rice

Take a deep baking dish with a tight lid (the pottery pots are the best) line it

with ghee.

Spread a layer of rice and cover it with half of the vegetables and beans.

Sprinkle half of the fresh seasonings and yogurt or juice of one key lime.

Cover with rice, followed by rest of the vegetable and beans layer, then fresh

seasonings. Finish with a rice layer. .Sprinkle the rice with saffron milk and

dot with ghee.

Cover tightly and place in oven at 350 degrees for 20 minutes. Serve hot. Serve

with yogurt salad or raita.