Vegetable Biryani | 5 Best Biryanis With Chef Anupa | Sanjeev Kapoor Khazana

This delicious vegetable biryani makes an appearance in Chef Anupas top 5 favourite biryani recipes. Check it out.

VEGETABLE BIRYANI - (Serves - 4)

Ingredients

1½ cups Basmati rice, soaked for 20 minutes and drained
1 medium carrot, cut into diamonds
7-8 babycorns, diagonally sliced
¾ cup green peas
½ medium cauliflower, separated into florets
8-9 French beans, diagonally sliced
3 tablespoons oil
1 inch cinnamon
4-5 green cardamoms
5-6 cloves
2 bay leaves
1½ teaspoons caraway seeds (shahi jeera)
1 large onion, sliced
Salt to taste
1 tablespoon ginger-garlic paste
¼ teaspoon turmeric powder
1 teaspoon red chilli power
2 teaspoons coriander powder
5 green chillies, slit
1 inch ginger, cut into thin strips
1 cup fresh tomato puree
¼ cup browned onion + for garnishing
1 cup yogurt
2 tablespoons fresh cream
Few saffron strands
1 tablespoon butter
½ teaspoon green cardamom powder
1 teaspoon rose water
Fresh mint sprig for garnishing

Method

1. Heat 3-4 cups water in a deep non-stick pan.
2. Heat 2 tablespoons oil in another deep non-stick pan.
3. Add remaining oil to the boiling water.
4. Add broken cinnamon, green cardamoms, cloves, 1-2 bay leaves, 1 teaspoon caraway seeds and when they change colour, add onions and sauté till onions turn golden brown.
5. Add remaining caraway seeds, remaining bay leaf and salt to the hot water, cover and let it boil.
6. Add ginger-garlic paste to sautéed onions and sauté for 1 minute. Add turmeric powder, chilli powder, coriander powder, 2-3 green chillies and half of ginger strips and sauté for 1 minute.
7. Add tomato puree, ¼ cup water and salt, mix, cover and cook for 2-3 minutes.
8. Add rice to boiling water, cover and cook till ¾th done. Drain on a colander.
9. Add carrot diamonds, babycorns, green peas, cauliflower florets, French beans and 3 tablespoons browned onions, mix and cook for 1 minute. Add yogurt, mix, cover and cook for 5-6 minutes.
10. Mix together cream, saffron strands and butter in a bowl.
11. Add ½ cup water, cardamom powder, ½ teaspoon rose water to cooked vegetable mixture. Layer the mixture with cooked rice and drizzle the cream-saffron-butter mixture on top.
12. Spread remaining green chillies, remaining ginger strips and remaining browned onions top.
13. Drizzle remaining rose water on top, cover with an aluminium foil, cover the pan and cook on low heat for 15 minutes.
14. Serve hot garnished with some browned onions and a mint sprig.
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