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Vegetable Biryani ( Desi Khana)

  • 4servings

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Source: www.tarladalal.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsB1, B3, B6, H
MineralsZinc, Copper, Natrium, Fluorine, Chromium, Calcium, Potassium, Iron, Magnesium, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. For The Rice

  2. 1 1/2 cups long grained rice (basmati) , soaked and drained

  3. 1 bayleaf (tejpatta)

  4. 25 mm (1") piece cinnamon (dalchini)

  5. 1 clove (laung / lavang)

  6. 1 cardamom (elaichi)

  7. For The Vegetable Gravy

  8. 1 1/2 cups chopped and boiled mixed vegetables (carrots , peas , cauliflower , french beans and potatoes)

  9. 2 tbsp oil

  10. 1/2 tsp cumin seeds (jeera)

  11. 3/4 cup finely chopped onions

  12. 2 tsp ginger-green chilli paste

  13. 1/4 tsp turmeric powder (haldi)

  14. 2 tsp coriander (dhania) powder

  15. 1 tsp chilli powder

  16. 1/2 tsp garam masala

  17. 1 cup roughly chopped tomatoes

  18. 1/4 cup paneer (cottage cheese) cubes

  19. salt to taste

  20. 1/4 cup milk

  21. a pinch of sugar

  22. Other Ingredients

  23. 1/4 cup fresh curds (dahi)

  24. 1/4 cup finely chopped coriander (dhania)

  25. a few drops of edible saffron colour

  26. 2 tbsp ghee

Instructions Jump to Ingredients ↑

  1. Combine 4½ cups of water, bayleaf, cinnamon, clove, cardamom, rice and salt in a deep non-stick pan, cover with a lid and cook on a medium flame for 10 to 12 minutes or till the rice is cooked.

  2. Strain the rice using a strainer and keep aside.

  3. Heat the oil in a deep non-stick pan and add the cumin seeds.

  4. When the seeds crackle, add the onions and sauté on a medium flame for 1 to 2 minutes or till the onions turn translucent.

  5. Add the ginger-green chilli paste, turmeric powder, coriander powder, chilli powder and garam masala and sauté on a medium flame for a few seconds.

  6. Add the tomatoes and 2 tbsp of water, mix well and cook on a medium flame for 4 to 5 minutes.

  7. Add the mixed vegetables, paneer, salt and milk and cook on a medium flame for another 2 to 3 minutes, while stirring occasionally.

  8. Add the sugar, mix well and cook on a medium flame for 1 more minute.

  9. Combine the curds, coriander and saffron colour in a bowl and mix well.

  10. Add the prepared rice mixture and mix well.

  11. Transfer ½ of the rice mixture in a handi and spread it evenly with the back of a spoon.

  12. Add all the prepared vegetable gravy on it and spread it evenly.

  13. Top it with the remaining ½ of the rice mixture and spread it evenly.

  14. Pour the ghee evenly over it and cover it with a lid.

  15. Place the handi on a non-stick tava (griddle) and cook on a slow flame for 25 to 30 minutes.

  16. Serve immediately.

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