Vegetable Biryani Video by Tarla Dalal

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Vegetable biryani is the most popular and the most common rice dish that comes to one's mind when you think of indian cuisine. . . It is very tasty and definately worth a try !

  

Recipe Description for Vegetable Biryani ( Chawal)

Preparation Time: 
Cooking Time: 
Makes 6 servings


Ingredients


For The Rice
1 bayleaf (tejpatta)
25 mm (1“) stick cinnamon (dalchini)
1 clove
1 cardamom (elaichi)
1 1/2 cups long grained rice ( basmati) , soaked and drained
salt to taste

For The Vegetable Gravy
1 1/2 cups boiled mixed vegetables (carrots , peas , cauliflower ,
french beans , potatoes)
cut into cubes
1/4 cup paneer (cottage cheese) , cut into cubes
2 tbsp oil
1/2 tsp cumin seeds (jeera)
3/4 cup finely chopped onions
2 tsp ginger-green chilli paste
1/4 tsp turmeric powder (haldi)
2 tsp coriander (dhania) powder
1 tsp chilli powder
1/2 tsp garam masala
1 cup roughly chopped tomatoes
salt to taste
1/4 cup milk
a pinch of sugar

Other Ingredients
1/4 cup curds (dahi)
1/4 cup finely chopped coriander (dhania)
a few drops of edible saffron colour
2 tbsp ghee

Method
For the rice
  1. Combine 4 1/2 cups of water, bayleaf, cinnamon, clove, cardamom, rice and salt in a deep pan and cover and cook on a medium flame for 10 minutes or till the rice is cooked.
  2. Strain the rice using a strainer and keep aside.

For the vegetable gravy
  1. Heat the oil in a kadhai and add the cumin seeds.
  2. When the seeds crackle, add the onions and sauté on a medium flame for 1 to 2 minutes or till the onions turn translucent.
  3. Add the ginger-green chilli paste, turmeric powder, coriander powder, chilli powder and garam masala and sauté on a medium flame for a few seconds.
  4. Add the tomatoes and 2 tbsp of water, mix well and cook on a medium flame for 4 to 5 minutes.
  5. Add the mixed vegetables, paneer, salt and milk and cook on a medium flame for another 2 to 3 minutes, while stirring occasionally.
  6. Add the sugar, mix well and cook on a medium flame for 1 more minute.

How to proceed
  1. Combine the curds, coriander and saffron colour in a bowl and mix well.
  2. Add the prepared rice mixture and mix well.
  3. Transfer 1/2 of the rice mixture in a handi and spread it evenly with the back of a spoon.
  4. Add all the prepared vegetable gravy on it and spread it evenly.
  5. Top it with the remaining 1/2 of the rice mixture and spread it evenly.
  6. Pour the ghee evenly over it and cover it with a lid.
  7. Place the handi on a non-stick tava (griddle) and cook on a slow flame for 25 to 30 minutes.
  8. Serve hot.
RECIPE SOURCE : ChawalBuy this cookbook