Minty Veg Biriyai
Preparations: 45 Minutes
Basmati (SELAM) Rice: 200 Grams ( 1 Cup )
Cut veggies: 2 Cups ( potatoes, cauliflower, carrot, beans, green peas, onion)
Ginger - Gralic paste: 1 Tbspn
Ghee: 2 Tbspn
Biriyani Masala: 2 Tbspn
Salt to Taste
Red Chilly Powder: 1 Tbspn
Turmeric Powder: 1 tspn
Bay Leaf: 2 Nos.
Cloves: 10-12 Nos.
cardamom: 5 -6 nos.
Black whole peppers: 4-5 Nos.
Cinnamon stick: 1 Inch (2 Nos.)
Sliced Fried Onion (Birasto): 1/2 Cup.
Mint Leaves: 1 Cup.
Chopped Coriander leaves: 1/2 cup.
Thick Curd: 1 Cup
Water as required.
Boil water, when boiling add 4-5 cloves, 1 Bay leaf, 1 cinnamon stick and spoon full of Oil.
Once water is fully boiling, Add rice. Add a pinch of salt to it.
Cook it for 5 - 10 Minutes. Don't cook the rice fully. Rinse the access water. Keep the cooked rice aside.
In a Pan, heat oil. Add bay leaf, cinnamon stick, black pepper and cardamom. Saute them for a while.
Add Finely chopped onion and cook it till translucent.
Add all the veggies to it. Mix it well.
Season it with all spices and again mix gently.
Add a cup of curd and half cup of water to it. Mix it well.
Add roughly chopped mint and coriander leaves.
Cook the veggies with closed lead for 10 -15 minutes.
Add water / Curd if required.
Take the pan off the flame. Keep it aside for a while with closed lead. Biriyani Gravy is ready.
In a pot or deep thick bottom vessel, spread a first layer of biriyani gravy, then a thick layer of cooked rice.
Spread fried onion (Birasto), roughly chopped coriander and mint leaves on this layer. Sprinkle a bit of biriyani masala and one full spoon of pure ghee.
Again make a layer with gravy and repeat it until you use all the cooked rice & gravy.
Close the lead and cover the edges with dough / aluminum foil. Cook the same on a low flame for 10 - 12 minutes.
Hot MINTY VEG Biriyani is ready to serve.
It can go best with "Mirchi Ka Salan", "Masala Curd" or any of the curd gravy/ curry.