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Mughlai Vegetable Biryani Recipe

Submitted by: Fareeda Feroz | Date Added: 24 May 2012
Listed in: Rice, Noodles, Pasta, Breads

Rice :
1) Basmati rice – 1 ½ cup

Vegetables:
1) Peas – ¼ cup
2) Baby corn – 6
3) Carrot – 1
4) Cauliflower - 15 florets
5) Beans – 15
6) Potato – 2

Spices:
1)Shahi jeera – 1 tea spoon
2) Cardamom – 3
3) Cinnamon – 3 pieces
4) Clove – 6
5) Red chili powder – 1 tea spoon
6) Javitri (Mace) – 2
7) Nutmeg – a pinch

Leaves:
1) Mint – 2 table spoon
2) Bay leaf – 1
3) Coriander leaves – 2 table spoon

Others Ingredients:
1) Onion – 2 finely chopped
2) Ginger garlic paste – 2 tea spoon
3) Green chili paste – 2 tea spoon
4) Tomato – 1 finely chopped
5) Oil + ghee – ½ cup
6) Curd – ½ cup
7) Lemon – 1

Rice Preparation:
Soak the rice in water for 10 minutes.
Par boil the rice with 1 tea spoon oil and salt, drain and keep aside.

Vegetable Masala Preparation:
Clean and cut the vegetables into small pieces.
Heat oil in a pressure cooker, and then add shahi jeera, cinnamon, cloves, cardamom, onion, ginger garlic paste, green chili paste and sauté until light brown in colour.
Add red chili powder, nutmeg, javitri, coriander leaves, mint leaves, bay leaves, tomatoes, shredded vegetables, one tea spoon salt, beaten curd and mix well.
Add half cup water and pressure cook for 2 whistles.

Biryani Preparation:
Melt half cup ghee in a Handi or any thick bottomed vessel.
Add the rice and cooked vegetable masala in layers. The top and bottom layers should be rice.
Cover with lid and dum cook (or bake in a oven) for 10 minutes.
Open the lid and sprinkle some lemon juice then gently mix it all.
Serve hot with raita.