VEGTABLE BIRIYANI

Vegetable Biryani is a rich and exotic rice dish with Indian spices and  vegetables. Full of fresh Indian flavors, it is quick and easy to make. This recipe is my all time favorites. It is healthy for kids as it is rich in carbohydrates and of course we add lot of veggies to it. I personally think this dish is one of the way to give lot of veggies to kids. So let’s get on with our recipe.

Preparation time 20 mins

Cooking time 45 mins

Serves 3

INGREDIENTS

Basmati rice 250 gms
Onions 1 large (finely sliced) 
Tomato 1(diced)
Coriander leaves ½ cup
Mint leaves ½ cup
Yoghurt 4 tspn
Green chili 2
Ginger garlic paste 1 ½ t spn
Chili powder 1tsp
Cinnamon stick I inch long
Cloves 2-3
Cardamoms 2
Saffron 1 pinch
Lemon juice 1 tspn
Salt to taste
Vegetables :
Carrot ¾ cup (inch pieces)
Beans ½ cup(inch pieces)
Potato 1
Peas  ½ cup
Cabbage ½ cup

METHOD

For the gravy:

STEP 1: Chop all the veggies and keep aside. Slice the onions as fine as possible.
STEP 2: Heat oil in a pan, add cinnamon stick, cloves and cardamom,  fry them for a min. Add sliced onions fry them until they turn golden.

STEP 3: Now add coriander, chilis, mint leaves, salt, ginger garlic paste, and over it add the washed veggies stir all of them together. Cook for 2-3 mins.
STEP 4: Add tomato, yoghurt and chili powder. Stir them for 2-3 mins.
STEP 5: Add 1 glass of water, cover the lid, cook until the veggies are done.(do not make the gravy too dry)
STEP 6: Finally add 1 tspn of lemon juice and set aside.

Rice:

STEP 1: Take large container of ½ kg capacity. Add ¾ portion of water and set it for boiling.
STEP 2: When the water starts boiling add the soaked basmati rice and salt. When the rice is half cooked, strain the water. Add this half cooked rice to the gravy, pour the saffron water and mix the gravy with rice very well. Cover the lid tightly and leave it on a low flame for 5-10 mins.
Garnish it with fried onions and coriander leaves. Your vegetable biryani is ready to serve.