Vegetable Biryani - Spiced vegetable Rice

Biryani is a rice-based dish made with spices, rice (usually basmati) and chicken, mutton, fish, eggs, or vegetables. The name is derived from the Persian word beryā(n), which means "fried" or "roasted. Of course I made the vegetable version. If followed correctly this recipe will create the most flavorful and perfectly cooked rice.

Basmati rice, soaked  1 1/2 cups

 2 medium Onions, diced 

 2 medium Carrots, cut into 1/2 inch pieces 

 15 French beans, cut into 1/2 inch pieces 

 8-10 Cauliflower  florets

 1 cup Green peas, fresh or frozen  

 Salt to taste

 8 Green cardamoms 

 1 Black cardamom 

 15 Cloves 

 1 1/2 inch stick Cinnamon 

 1 Bay leaf

 1/2 teaspoon  Caraway seeds (shahi jeera)

 1 1/2 tablespoons  Ginger-garlic paste 

 1 teaspoon Turmeric powder   

1 tablespoon Red chili powder   

1 tablespoon Coriander powder 

 1/2 cup Yogurt   

1/2 teaspoon Rose water 

 A few strands Saffron (kesar)  

        1 cup Fresh tomato puree 

 1 teaspoon Garam masala powder 

 2 tablespoons Fresh coriander leaves, chopped 

 2 tablespoons Fresh mint leaves, chopped 

 

 Method

Boil rice in four cups of salted boiling water with two green cardamoms, one black cardamom, five cloves, half inch stick of cinnamon, until three-fourth done. Drain excess water and set aside.

 

Heat a non-stick pan. Add the remaining green cardamoms, cloves, black cardamom and cinnamon along with bay leaf and caraway seeds and roast. Add onions, carrot, French beans, cauliflower florets and green peas.

Sprinkle salt, cover and cook on medium heat for two minutes. Add ginger-garlic paste mixed with a little water and stir. Cover and cook for two minutes. Add turmeric powder, red chilli powder and coriander powder and cook.

Whisk yogurt with rose water and saffron. Add a little water or milk and whisk well.

Add tomato puree to the vegetables along with half teaspoon garam masala powder and mix well. Simmer for two minutes.

 

Arrange a layer of rice at the bottom of the slow cooker or an oven safe dish. Over that arrange half the cooked vegetables followed by another layer of rice. Sprinkle half of the remaining garam masala powder, half the coriander leaves, half the mint leaves and half the yogurt mixture. Arrange the remaining vegetables followed by the remaining rice.

Sprinkle the remaining garam masala powder, remaining coriander leaves, remaining mint leaves and the remaining yogurt mixture. Cover with the lid and cook in the oven for an hour or in the slow cooker for 4 hours on low.

Serve hot.