VEGETABLE BIRYANI

is a traditional mughlai

main course item loaded with chopped vegetables, spices, saffron and dry fruits. On normal days, you can make it as a one-pot meal. Even as ingredients like capsicum and coriander spread their aroma, whiffs of saffron and other spices rise above all and pamper your senses.

Ingredients For The Rice

1 1/2 cups long grained rice (basmati) , soaked and drained 1 bayleaf (tejpatta) 25 mm (1) piece cinnamon (dalchini) 1 clove (laung / lavang) 1 cardamom (elaichi) salt to taste

For The Vegetable Gravy

1 1/2 cups chopped and boiled mixed vegetables (carrots , peas , cauliflower , french beans and potatoes) 2 tbsp oil 1/2 tsp cumin seeds (jeera) 3/4 cup finely chopped onions 2 tsp ginger-green chilli paste 1/4 tsp turmeric powder (haldi) 2 tsp coriander (dhania) powder 1 tsp chilli powder 1/2 tsp garam masala 1 cup roughly chopped tomatoes 1/4 cup paneer (cottage cheese) cubes salt to taste 1/4 cup milk a pinch of sugar

Other Ingredients
1/4 cup fresh curds (dahi) 1/4 cup finely chopped coriander (dhania) a few drops of edible saffron colour 2 tbsp ghee

Method For the rice

1. Combine 4 cups of water, bayleaf, cinnamon, clove, cardamom, rice and salt in a deep non-stick pan, cover with a lid and cook on a medium flame for 10 to 12 minutes or till the rice is cooked. 2. Strain the rice using a strainer and keep aside.

For the vegetable gravy

1. Heat the oil in a deep non-stick pan and add the cumin seeds. 2. When the seeds crackle, add the onions and saut on a medium flame for 1 to 2 minutes or till the onions turn translucent. 3. Add the ginger-green chilli paste, turmeric powder, coriander powder, chilli powder and garam masala and saut on a medium flame for a few seconds. 4. Add the tomatoes and 2 tbsp of water, mix well and cook on a medium flame for 4 to 5 minutes. 5. Add the mixed vegetables, paneer, salt and milk and cook on a medium flame for another 2 to 3 minutes, while stirring occasionally. 6. Add the sugar, mix well and cook on a medium flame for 1 more minute.

How to proceed
1. Combine the curds, coriander and saffron colour in a bowl and mix well. 2. Add the prepared rice mixture and mix well. 3. Transfer of the rice mixture in a handi and spread it evenly with the back of a spoon. 4. Add all the prepared vegetable gravy on it and spread it evenly. 5. Top it with the remaining of the rice mixture and spread it evenly. 6. Pour the ghee evenly over it and cover it with a lid. 7. Place the handi on a non-stick tava (griddle) and cook on a slow flame for 25 to 30 minutes. 8. Serve immediately.

Tips
1. Just before serving, turn upside down on a serving plate, garnish with fried onions, cashewnuts and raisins and serve hot.