Veg. Biryani

Saffron flavored Basmati rice with vegetables and nuts

Ingredients

For Marination:

1 cup curd (yogurt)

Salt according to taste

6 green minced chilies

1 tsp. fresh garlic paste

1 tsp. fresh ginger paste

2 tsp. chopped mint leaves

2 tsp. chopped coriander leaves

2 cups of assorted vegetable, cut into long pieces(You can use green beans, peas, carrots, cauliflower, etc)

For Rice:

3 cups rice

2 chopped tomatoes

1 tsp. fresh dhania (coriander) powder

1 tsp. fresh cumin powder

1 tsp. red chili powder

1 tsp. clove powder

1 tsp. cinnamon powder

1 tsp. chopped cashewnuts

1 stick cinnamon, broken into bits

2 cloves

2 cardamoms

2 medium sized sliced onions

2 tbsp. ghee (clarified butter)

A pinch of saffron

1-2 tsp. milk

1 cup deep fried onion slices for garnish

1/2 cup chopped mint and coriander leaves for garnish

Method

1.Combine together all the marinated ingredients ,mix well, add the vegetables to it and let it marinate for about 1 hour.
2.Heat the Ghee(clarified butter) in a pan and add the cashewnuts, cinnamon, cardamom and cloves.
3.Cook for 15 seconds and add the sliced onion.
4.When the onions turn transparent, add the marinated vegetables and without adding any water, cook the vegetables on medium heat till the masala is well cooked and turns aromatic and the vegetables are completely done.
5.The masala will reduce and lose all moisture. Set aside.
6.Wash the rice and steam cook it.
7.Dissolve the saffron in the milk. Now take about one cup of cooked rice and add the saffron to it.
8.Add this colored rice with the rest of the cooked rice, so that you get streaks of orange in the rice.
9.In a oven dish, pour this rice at the entire bottom of the vessel. Pour the vegetables on top and spread evenly.
10.Cover the dish covered with foil and bake for about 20 minutes at 300 degree f.
11.Remove foil and serve hot, garnished with chopped herbs and fried onions.