Wednesday, August 2, 2017

Minty Veg Biriyai

Minty Veg Biriyai

Pre Preparations: 15 Minutes
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.


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