Mythreya's Vegetable Biryani

 

 

 

 

 

 

 

 

 

 

Ingredients:

Basmati Rice (6 cups)

Gang of Spices

    Black Cumin(1 teaspoon)

    Bay leaf(3)

    Whole Cardamom(7)

    Whole Cloves(2 teaspoons)

    Dried Mace(8 strands)

    Whole Black Pepper(2 table spoons)

    Whole Kapok Buds(Marathi Mogga)(6 count)

    Whole Cinnamon(1 stick)

    Whole Star Anise(7)

Ghee(Clarified Butter)

Fresh Ginger Garlic Paste(1.5 tablespoon)

Vegetables:

    Cauliflower(1 whole -cut into florets)

    White Potato(6 medium sized)

    Green Pepper(2)

    Carrots(4)

Turmeric(2 table spoons)

Garam Masala(1 table spoon)

Salt

Red Chilli Powder(1.5 table spoon)

Oil(4 tablespoons)

Freshly chopped Coriander

Freshly chopped Mint 

Yogurt - 3 tablespoons(Optional)

Preparation:

    Soak washed Basmati Rice for 45 minutes in water.There are 2 parallel processes that one needs to get done.Finish making the rice and partially cooking the vegetables around the same time.

 

Make the Rice:

    Start boiling water in a container that could easily boil the quantity of rice.

    Add Garam Masala, Salt(5 teaspoons),1 Bay leaf and Oil to the boiling water.

    Slowly add the soaked Basmati rice to the boiling water.

    Once the rice starts dangling in the hot water, the rice is half cooked and ready.

    Drain off the hot water and keep aside the boiled rice.

  

 

 

 

 

 

 

 

Prepare the Veggies

    Add 8 tablespoons of Ghee to a heated pan on a medium flame.Add black cumin to heated ghee and let it fry for 10 seconds.Add the gang of spices(minus the black cumin) to the lightly fried black cumin.Let the spices fry for a minute. Next goes the Ginger Garlic paste.Once the paste hits the heated pan,it has a tendency to stick to the pan and burn .Do not let it burn.Lightly fry the paste in the spices for 15 seconds.Ensure to quickly add the vegetables in the order below.First add Potatoes and Carrots.Add Turmeric and 2 table spoons of salt.Mix the spices and the vegetables and let them cook for 3 mins on medium flame.Add the Cauliflower florets and Green Pepper pieces next.The goal is to half-cook the vegetables.Keep cooking the whole mixture for 3 mins.Adding yogurt is optional.Add and mix red chilli powder and cook for 30 seconds.Now this mix of vegetables could be put aside.

 

 

 

 

 

 

 

 

Layering:

    Take a vessel that has depth to hold multiple layers of Biryani and apply ghee all over the insides.This would prevent the layers of rice sticking to the vessel.The first layer would be the half cooked veggies in the spices.The typical vegetable layer is ~2 inches thick.Use a half of the cooked veggies for this layer.The next layer would be the half boiled rice.Use half of the boiled rice for this layer.Add a teaspoon of ghee and 3 tablespoons of water on the layer of rice.Add a generous layer(~1 inch) of chopped coriander and mint leaves to cover the layer of rice.Repeat the layer of vegetable, rice,   coriander/mint.Put the lid on the vessel and seal the edges with Aluminum foil.Place weights on top of the lid so that steam does not leak.Put the flame to low-medium and cook for 25 mins.Typically around this time,the kitchen is filled with an aroma.After 25 mins, dig in a fork into the vessel to see if the carrots and potatoes have cooked.If the veggies need to cook a bit more, put the sealed vessel back for another 5 mins on medium-low flame.Transfer the Biryani into an Aluminum tray and gently mix the layers.Add salt to taste.Vegetable Biryani is ready.Enjoy it with your favorite Yogurt Raita  !!