Chef’s Name: Nauneet Kaur
Type: Vegetarian
Language: Hindi
Recipe Name: Vegetable Biryani
Cooking time: 30 Minutes
Three Main Ingredients: Rice, Peas, Kasoori methi
Serves: 4
Ingredients:-
1½ cup basmati rice- 200gms
3 cups water
1 inch cinnamon (dalchini)
2 cloves (laung)
2 black cardamoms (moti elachi)
1 bay leaf (tej patta)
1½ tsp salt, level
1tbsp oil
Vegetable Gravy
4 tbsp oil
pinch asafoetida (hing)
½ tsp cumin seeds (jeera)
¾ cup onion (100gms) finely chopped
2 tsp ginger-garlic paste
1/8 tsp chilli powder
¼ tsp turmeric powder (haldi)
2 tsp coriander powder ( dhania powder)
½ tsp garam masala
2 tomatoes (100gms)- ground in mixy
Carrot, peeled and diced- 100gms
Peas, shelled- 100gms
Cauliflorets ready- 100gms
Paneer ½ cup small cubes- 50gms (cottage cheese)
1¼ tsp salt, level
1tbsp kasoori methi
¼ tsp sugar
1 tbsp yoghurt- whisked (curd)
¼ cup coriander (hara dhania) finely chopped
Garnish :- Red chilli sauce
Method :-
In the microwave cooker put rice, water, cinnamon, cloves, black cardamom, bay leaf, salt and oil. Give it a stir. Close and micro it for 15 mins. Give it 2 mins standing time, then set aside.
Heat enough water with ¼ tsp sugar in a saucepan and boil carrots, peas and cauliflorets separately till el dente (crisp tender). Set aside.
Heat oil in a non-stick kadai. Add hing and jeera, stir fry. Add onions and fry till golden brown. Add ginger- garlic paste, chilli powder, turmeric powder, coriander powder and garam masala and stir fry. Now add ground tomatoes and cook till dry but a little moist. Add carrot, peas, cauliflorets and paneer and cook for 2-3 mins. Add salt, kasoori methi, sugar, yoghurt and green coriander and cook till it has a sauce like gravy. Take it off heat.
Grease a mould with oil. Put a layer of half (½ ) rice (remove cinnamon, cardamom and bay leaf) and press it well. Then put a layer of prepared vegetables, press, then put the rest half (½) rice and press it well. Leave it for 5 mins, to set. Then unmold it onto the serving plate.
Garnish with a few lines of red chilli sauce. Serve hot.