Vegetable Biryani

This is another series of Rice pulavs. One of my daugther’s favorite pulav she calls it red pulav. My pulav did not turn out red may be due to the chillies. Rice pulavs are one of top for our weekend lunchs. You can prepare the gravy and Rice separely and bake in oven with layer of rice and gravy alternately for 10 mins. Garnish with spring onions and coriander to have colourfull layered rice. I did not have much time to do the same today.

Ingrediants

Vegetables(carrot/beans/cauliflower/cabbage/capsicum/peas of your choice)

onion thinly sliced- 1big

curds/yogurt – 2 tbsp

saffron/kesari  threads-  1/4 tsp

tomato – 1

ginger paste – 2 tsp

garlic paste – 4 tsp

Basmati rice – 2 cups

(star anise,cloves,cinamon) – for tempering

Coriander leaves – 1 cup

Ghee/oil for frying

masala powder

red chillies – 5-6

coriander seeds - 4 tsp

cummin seeds - 2 tsp

cinnamon – 1 inch

cardomom – 1 -2

cloves – 4

nutmeg/jajikayi – 2 flakes

• Soak Rice for half an hour

• Dry roast all the ingrediants for masala powder and powder it

• Heat ghee/butter in pressure pan add the whole garam masala fry for a minute

• add onions fry until translucent, add ginger garlic paste fry until raw smell dissappears

• Add masala powder tomatoes, fry until tomato is fried well

• Add curds and saffron mix and fry until all masala blend well

• Add rice vegetables (except cabbage/capsisum/cauliflower) mix well

• Add water and salt let it boil taste for salt now add the remaining vege mix well add coriander leaves and close the pan for 2 -3 whistles

• Garnish with fried cashews and serve hot with raita