A garden fresh vegetable biryani, bursting with spices and beautiful in its simplicity!
- 1 1/2 cup Basmati Rice
- 2 medium Carrots
- 1/2 inch pieces Carrots 2 medium
- 1/2 inch pieces French beans 15
- 10-12 florets Cauliflower
- 1 cup Green peas shelled
- Salt to taste
- 8 Green cardamons
- 1 Black cardamom
- 15 Cloves
- 1/2 inch stick Cinnamon
- 1 Bay leaf
- 1/2 tbsp Caraway seeds (shahi jeera)
- 1 1/2 tbsp Ginger-garlic paste
- 1 tsp Turmeric powder
- 1 tbsp Red chilli powder
- 1 tbsp Coriander powder
- 1/2 cup Yogurt
- 1/2 tbsp Rose wate
- Saffron (kesar) a few strands
- 1 cup Fresh tomato puree
- 1 tbsp Garam masala powder
- 2 tbsp Fresh coriander leaves chopped
- 2 tbsp Fresh mint leaves chopped
in a boiling water Boil 4 cups of rice with two green cardamoms, five cloves, half inch stick of cinnamon, one black cardamom, until three-fourth done. Drain excess water then set aside.
Heat a non-stick pan and Add the remaining green cardamoms, black cardamom ,cloves and cinnamon along with bay leaf and caraway seeds and roast.
add carrots,onions,beans,cauliflower florets and green peas.
Sprinkle a little salt, cover it and cook on medium heat for two minutes.
Add ginger-garlic paste mixed with a little water and stir. Cover it and cook for two minutes.
Add turmeric powder, red chilli powder and coriander powder and cook.
Whisk yogurt with rose water and saffron.
Add a little water and whisk well.
Add tomato paste to the vegetables along with half teaspoon garam masala powder then mix it well.
Simmer for two minutes. Take a microwave safe deep bowl.
Arrange a layer of rice at the bottom and half boiled vegetables with another layer of rice over it. Sprinkle half of the remaining coriander leaves, garam masala powder,mint leaves and half the yogurt mixture.
remaining vegetables arrange with rice and Sprinkle the remaining garam masala powder,mint leaves,coriander leaves and yogurt mixture over it.
Cover it with silicon lid.cook in the microwave oven in high mode. Take it aside and serve.