Vegetable Briyani

We had a get-together dinner on Sept. 2nd at the park near our house and I prepared this for about 15 people. It came out really well and everybody said it was very tasty.

Ingredients

Basumati rice - 2cups (400gm)

Mixed Vegetable - 4cups (carrots, beans, cauliflower, potato, peas)

Onion - 5nos

Tomatoes - 2nos

Oil - little

Ghee - 1tsp

Salt to taste

Masala

Yogurt (curd) - 3/4cup

Chilli powder - 4tsp

Ginger - a small piece

Garlic - 1 or 2 flakes

Mint leaves - a handful

Corriander leaves - little

Garam masala - 1.1/2tsp

Corriander-Cumin powder - 1.1/2tsp

Salt - to taste

Spices

Cardamom - 4nos

Cinnamon - 2 sticks

Cloves - 5nos

Peppercorns - 8nos

Big Jeera (sombhu) - 1tsp

Saffron - little

Garnish

Cashews - 10nos

Corriander leaves - little

Method

1. Soad rice for 1/2hour. In a kadai, add 1-2tsp oil and fry the rice, once done add the saffron and switch off.

2. Pour twice the amount of water, add little salt and cook the rice. Set aside to cool.

3. Add ginger, garlic, corriander leaves, mint in a blender and grind with little water.

4. Mix the above in curds, adding along with it garam masala, chilli powder, corriander-cumin powder, salt.

5. Pour the above mixture over the vegetables, mix thoroughly and marinate the vegetables for 1hour.

6. In a kadai, add 1tsp ghee and fry cashews split into 2. Keep aside.

7. Then add onions slit lengthwise and fry till golden brown, remove and set aside.

8. Add 2tsp oil and put all the spices except saffron. Fry and then add onions and tomatoes split lengthwise and fry for 3-4min. Then add the vegetable mix and cook till done.

9. Take a oven dish and place the rice and vegetable mix in layers alternatively and bake in an oven at 205degree for 12min. If you dont have an oven, just mix the rice and vegetables.

10. Garnish with cashews, golden onions and corriander leaves.