Vegetable Biryani

1. 2 cups Basmati rice
2. 2 tsp oil
3. 2 tablespoons Ghee (ghee brings in the real biryani flavour)
4. 1/2 tsp asafoetida
5. 1 tsp cumin seeds
6. 2 medium sized onions, thinly sliced and fried (check the video here for tutorial)
7. 1 cup yogurt
8. Salt to taste
9. 1 tsp red chili powder
10. 1/2 tsp turmeric powder
11. 2-3 green chilies, slit (you can remove the seeds to make it less spicy)
12. 1 inch ginger, julienne
13. 2-3 garlic cloves, minced
14. 6-8 strands of saffron, dissolved in 1 tsp warm milk
15. handful of fresh coriander, chopped
16. Whole spices (bay leaves, cloves, cinnamon stick, black cardamom), tied in a cheesecloth
17. Vegetables (You can add in all your favorite vegetables)

• 1 cup cauliflower florets
• 1/2 cup french beans, cut into 1 inch length
• 2 medium size potatoes, cut into 1 inch pieces
• 1/2 cup carrot, cut into thick sticks
• 1/2 cup peas
• 1 cup fresh fenugreek leaves/ 2 tablespoons dry fenugreek leaves

Method

• Preparing Veggies

1. Take a thick bottom pan. To this, add in the oil and bring to heat. Now, add in the asafoetida, cumin seeds and let it splutter. Next, add in the Cauliflower, potatoes, french beans and carrots. Add in ginger, garlic, salt, turmeric powder and red chili powder and mix well. Let this cook on high flame for a couple of minutes. Now, keep a lid on the pan and cook on simmer for 5-7 minutes. The veggies will be par-cooked.
2. Now, stop further cooking and shut the flame. Add in yogurt and fenugreek leaves and combine well. Place the lid back on the pan and keep aside. The yogurt will help marinate the veggies while we prepare the rice for the biryani.
3. Add the half the quantity of fried onions in the vegetable mixture and mix well.

• Preparing Rice

1. Take a thick bottom pan. Add in 6-7 cups of water. Bring to Boil. Add in salt and mix well. Add the whole spices wrapped in the cheese cloth.
2. Now, add in the rice and let it cook to al-dente (par boiled). This should take about 8-10 minutes. The rice is par boiled when it starts to look transparent on the outside and breaks into a brittle when chewed lightly.
3. Drain the rice from the water and keep aside. Remove the whole spices and discard.

Assembly

1. Begin with a layer of vegetables on the bottom of a thick bottom pan.
2. Next, add a thick layer of rice. Spread evenly over the vegetables.
3. Sprinkle some fried onions on top. Ad some of the soaked saffron with the milk over it and s bit of garam masala.
4. Add the next layer of vegetables. Continue with all the layers as explained above.
5. Place the lid on the pan and let this cook on low heat for 10-12 minutes. Do not stir in between or the layer will get mixed up.
6. Once done, gently remove the rice on a platter. Sprinkle some fried onions and coriander on top. Serve warm.