|Veg Biryani / Dum Biryani / Vegetable Biryani|
Vegetables - 200 gms ( Carrot + Peas + Potatoes + Beans ) , Chopped
Basmathi rice - 500 gms , soaked in water for 1/2 an hour
Oil - 2 tbsp
Onion - 300 gms , sliced
Tomato - 1 no ,diced
Ginger - 50 gms
Garlic - 50 gms
Green chiili - 4 nos , slit
Mint leaves - A fistful
Corriander leaf - A fistful
Cloves - 2 no
Cinnamon - 1 stick
Ani seed - 1 no
Fennel seeds - 1/2 tsp
Black Cardamon Seeds - 2 no
Bay leaf - 1 no
Salt - to taste
Yogurt - 1/2 cup , beaten
Red chilli powder - 1/2 tsp
Turmeric powder - a pinch
Bring water to boil in a large shallow pan , add salt and drizzle little oil , now add the basmathi rice and allow it to be cooked 70 % . Transfer it to a tray and allow it to cool . Set aside.
Grind the ginger, garlic, fennel seeds in to a paste . set aside .
In a heavy bottom pan , heat oil and add the spices like cloves , cinnamon , aniseed , bayleaf , black cardamon seeds and fry for a minute .
Now add the sliced onion , green chilli, mint and corriander leaves and fry till the onion turns slightly brown in colour .
Now add the tomato and cook till they turn soft .
Add the ground ginger garlic paste from mixer and cook till raw smell goes away .
Now add the chopped vegetables, turmeric powder , red chilli powder , salt , yogurt and cook till the vegetables become crunchy and cooked . Set aside.
Preheat the oven to 350 F .
In a large shallow container , add one layer of the cooked vegetable masala and now spread the rice on top of the masala .
Make 3 to 4 layers of rice and masala and cover it with the aluminum foil .
Seal it well and cook for 30 to 45 minutes in the oven .
Remove from heat , Mix well .
Serve hot with raitha .