Monday, September 3, 2007

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.

Basumati rice - 2cups (400gm)
Mixed Vegetable - 4cups (carrots, beans, cauliflower, potato, peas)
Onion - 5nos
Tomatoes - 2nos
Oil - little
Ghee - 1tsp
Salt to taste

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

Cardamom - 4nos
Cinnamon - 2 sticks
Cloves - 5nos
Peppercorns - 8nos
Big Jeera (sombhu) - 1tsp
Saffron - little

Cashews - 10nos
Corriander leaves - little

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.

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