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Vegetable Biryani

Ingredients:

Rice –  1 cup
Onion – Two medium, finely cut length wise
Tomatoes – 2 medium in size
Capsicums – 2 medium in size, sliced
Boiled mixed vegetables (cauliflower, carrots, potatoes and green peas), chopped – 1 cup
Cashew nuts (kaju) – 10-12
Raisins (Kishmish) – 2 tbsps
Coriander leaves , finely chopped – ¼ cup
Saffron strands (kesar) – 2 pinches
Milk : 5-6 tbsps
Salt to taste
Ghee for cooking

For paste

Cloves (Laung) – 2
Green cardamom (Chhoti elaichi) – 3
Ginger paste – 1 inch
Garlic – 8-10 coves
Green chillies – 4
Poppy seeds (khus-khus) – 1 tbsp, soaked in little water for at least 4 hours
Cinnamon (dalchini) – 1 big stick
Pudina (Mint) leaves – 7-8 leaves
Turmeric – 1/2 tsp
Red chili powder as per taste
Onions – 2, medium in size

Directions:

  • Boil rice. Keep them aside.
  • Warm saffron strands a bit , powder and dissolve them in little water. Add saffron solution to the cooked rice. Mix well.
  • Fry all the dry fruits (Cashew nuts & raisins). Keep them aside for garnishing.
  • Fry sliced onions until golden brown. Keep them aside for garnishing.
  • Fry sliced capsicums and boiled mixed vegetables. Keep them aside.
  • Heat ghee and fry the grounded paste until brown.
  • Add tomatoes and cook well. Add salt and turmeric.
  • Add fried mixed vegetables (boiled) and sliced capsicums. Add little water to give it a slight gravy. Add chopped coriander.
  • Grease a baking dish with 2 tbsp of ghee. Make a layers of rice and vegetables. Start and end with rice layer. Sprinkle some milk on top. Place the dish in oven for at least 10 minutes at 200 degree Celsius.
  • Before serving just turn the dish up side down and garnish with fried onions and dry fruits.
  • Serve hot with cucumber raita.

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