Veg Biryani | Not So Junky - by Chef Siddharth | Sanjeev Kapoor Khazana

Traditional Indian rice preparation given a healthy twist with the use of pressed brown rice. Watch this video to find out how to make this recipe.

VEG BIRYANI

Ingredients

1 large carrot, cut into diamonds and blanched
7-8 baby corn, sliced diagonally and blanched
8-10 cauliflower florets, blanched
6-7 French beans, sliced diagonally and blanched
¼ cup green peas, blanched
1½ cups brown pressed rice (poha)
1 tablespoon oil
1 bay leaf
1 inch cinnamon
3-4 cloves
2-3 green cardamoms
2 medium onions, finely chopped
1 tablespoon ginger-garlic paste
2 small tomatoes, finely chopped
¼ teaspoon turmeric powder
1 teaspoon coriander powder
1 teaspoon red chilli powder
1 cup yogurt
1-2 green chillies, slit
Salt to taste
½ teaspoon screwpine essence (kewra)
1 tablespoon chopped fresh mint leaves + for sprinkling
1 tablespoon chopped fresh coriander leaves + for sprinkling
Fried onions for topping
1 inch ginger, cut into juliennes
Whole wheat flour (atta) dough for sealing

Method

1. Heat oil in a non-stick pan. Add bay leaf, cinnamon, cloves and green cardamoms and sauté for 30 seconds. Add onions and sauté till golden brown.
2. Put pressed rice in a colander. Sprinkle some water and set aside for 10-15 minutes.
3. Add ginger-garlic paste to the pan and mix. Add tomatoes and toss.
4. Add turmeric powder, coriander powder and chilli powder, mix well and sauté for a minute.
5. Add yogurt and mix well. Add carrot, baby corn and cauliflower, mix and sauté for a minute.
6. Add green chillies and little water and mix. Add French beans, green peas and salt, mix and cook for a minute.
7. Add screwpine essence, mint leaves and coriander leaves and mix well.
8. Preheat oven at 180º C.
9. Transfer a portion of the cooked vegetable mixture into individual earthenware and top with a portion of the hydrated pressed rice. Sprinkle coriander leaves and mint leaves and top with fried onions and ginger juliennes.
10. Divide the dough into equal portions and roll out into discs, a size larger than the mouth of the earthenware.
11. Cover the earthenware with the discs and seal the edges. Put them in the preheated oven and bake for 20-25 minutes.
12. Serve hot.

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