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I love my meat and honestly believed that the term Biryani is reserved only for non vegetarian rice dishes.
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Many of my vegetarian friends would disagree though. The process is similar to making a nonveg biryani so I believe the title can be shared if I am being generous.
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I have adapted this recipe slightly from cookwithmanali.coms recipe. I don’t eat vegetables much but my husband and my client who ordered it said it was awesome.
Ingredients
VEGETABLES
1 cup mixed – french beans, peas, cauliflower, carrot and potatoes cut small cubes.
1 sliced onion
1/3 cup curd
Paste – 1″ ginger, 10 garlic flakes, 4-5 green chillies
2 tbsp ghee
1 tsp jeera
3 green cardamom
3 cloves
1″ cinnamon
1 tejpata
5 peppercorns
RICE
1 cup basmati rice soaked
3 green cardamom
3 cloves
1″ cinnamon
1 tejpata
1 tbsp ghee
1/2 tsp red chilli powder
1.5 tsp kitchen king masala
Salt
OTHER INGREDIENTS
1 sliced onion
2 tbsp cashews
Pinch of saffron soaked in milk
1/4 cup chopped coriander and mint
Oil
1 big piece coal
1-2 tbsp ghee
METHOD
- Take 3 cups water, add the soaked rice, whole garam masala and cook till 90% done. Drain and Mix some ghee into it and spread the rice on a plate
- In a pan, take little oil and fry 1 sliced onion and a pinch salt till it caramelises well. Remove add the cashews and toast it well. Remove add the potato cubes and toss it for 2 mins. Add the rest of the veggies and toss it together for 4-5 mins. Remove and keep all aside.
- In another vessel heat ghee, add the jeera and whole garam masala and let it sizzle.
- Add 1 sliced onion and sauté it.
- When fried well add the GGC paste and fry.
- Take off heat, add the beaten curd and mix well.
- Place back on heat, add the vegetables, dry masala powders and salt.
- Mix well add some water and let it cook.
- Allow the vegetables to cook till it’s still firm and has a bite to it. Let the gravy not completely dry up. It should be like a thick gravy, but not too much. Shut gas
- Heat coal on a naked flame till very hot.
- Put a steel bowl in the center of the the vegetable vessel. Using tongs place the coal in the the vessel. Pour 1 tbsp ghee on the coal. It will immediately emit smoke. Cover it quickly and leave as is for 5 mins.
- Open the lid and discard the coal and remove vessel. Mix the vegetables well.
ASSEMBLY
- Divide the rice into 3 portions and vegetables into 2 portions
- Take a big vessel, apply ghee on all sides.
- Place a layer of the rice. U can sprinkle the saffron milk or mix a few drops in the rice. Don’t pour too much.
- Sprinkle little fried onions, coriander, mint and fried cashews.
- Layer one portion of the veggies.
- Add another layer of rice and repeat with the saffron milk, onion, cashew, coriander, mint and again a layer of vegetables.
- Add the final rice layer and add the rest of the saffron milk, onion, cashew, coriander, mint.
- Make 4 holes around the rice and put little melted ghee in it.
- Take a flat tawa, put the vessel on it. Seal the vessel with dough or place another heavy vessel on it. Keep on medium flame for 20 mins
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