Name: VEGETABLE BIRYANI recipe by Deepa Totlani at BetterButter
Prep time: 60 min
Cook time: 45 min
Total time: 105 min
Yield: 4
Ingredients: 1 heaped cup Long grain basmati rice.; Khada masala (bay leaf, black pepper 4,laving4,1 black cardamom, 1 green cardamom, Jeera 1tsp,cinnamon two sticks); 2 onions for beresta; Mix veggies(capsicum,handful peas,handful corns,10 French beans, cabbage half,2 onions,1 tomato,1 potato, etc or as per choice); 2 tomatoes for puree; Ginger ,garlic chilli paste 2 tbsp; 3/4 cup hung curd; 2 tbsp fresh cream; 4 tbsp milk; 10 kesar strands; Butter 2 tbsp; Handful of coriander leaves; Handful of mint leaves; Red chilli powder 1 tsp; Turmeric powder half tsp; Coriander pwd 1tsp; garam masala 1/4 tsp; biryani masala 1 tbsp + to sprinkle on top

Ingredients Serving: 4

1 heaped cup Long grain basmati rice.
Khada masala (bay leaf, black pepper 4,laving4,1 black cardamom, 1 green cardamom, Jeera 1tsp,cinnamon two sticks)
2 onions for beresta
Mix veggies(capsicum,handful peas,handful corns,10 French beans, cabbage half,2 onions,1 tomato,1 potato, etc or as per choice)
2 tomatoes for puree
Ginger ,garlic chilli paste 2 tbsp
3/4 cup hung curd
2 tbsp fresh cream
4 tbsp milk
10 kesar strands
Butter 2 tbsp
Handful of coriander leaves
Handful of mint leaves
Red chilli powder 1 tsp
Turmeric powder half tsp
Coriander pwd 1tsp
garam masala 1/4 tsp
biryani masala 1 tbsp + to sprinkle on top

Instructions

WASH AND SOAK 1 HEAPED CUP LONG GRAIN BASMATI RICE FOR HALF AN HOUR.
TAKE FEW GARLIC PODS,A SMALL PIECE GINGER 2 GREEN CHILLIES.
CRUSH THEM COARSELY.
TAKE 2 GOOD RIPE TOMATOES AND MAKE IMPRESSIONS WITH KNIFE .
BOIL THEM IN WATER FOR 5 MINS.
TAKE OF THE SKIN OF TOMATOES WHEN COOL.
CUT THEM.
MAKE TOMATO PUREE BY GRINDING THEM.
PEEL ALL VEGGIES, 1 POTATO,2 ONIONS,1 TOMATO,1 CAPSICUM, SOME PEAS,FEW FRENCH BEANS,CORN,CAPSICUM.
NOW CUT VEGGIES AND KEEP ALL INDGRIDIENTS HANDY,BEATEN CURD 1 CUP,FRESH CREAM 1 TBSP,WATER,MASALAS.
NOW SLICE 2 MEDIUM SIZED ONIONS THINLY AND OF EVEN SIZES.(SPRINKLE SOME CORNFLOUR )
FRY THEM ON MEDIUM HEAT .
STIR AT EVERY FEW SECONDS FOR EVEN FRYING.
WHEN THEY ARE SLIGHTLY LEFT TO BE BROWN TAKE THEM OUT ON ABSORBENT PAPER.
AS THEY CONTINUE TO BE BROWN EVEN AFTER TAKING OUT.(UR BERESTA IS READY )
BOIL 7 CUPS OF WATER IN DEEP PAN.ADD ALL KHADA MASALAS.
ADD SALT TO TASTE(BIRYANI RICE TAKES MORE SALT THEN REGULAR RICE),ADD 2 TBSP OIL.
ADD SOAKED RICE IN BOILING WATER.
WHEN RICE ARE 60% DONE,POUR THEM ON COLANDER .(APPROX 5 TO 6 MINS WILL TAKE FOR 1 CUP RICE)
WHEN YOU TOUCH RICE THEY WILL BE LITTLE HARD FROM CENTRE PART,THIS MEANS U ACHIEVED PROPER RICE.
POUR OVER SOME NORMAL WATER TO STOP COOKING PROCESS OF RICE.(KEEP ASIDE).
HEAT 2 TBSP OIL IN HEAVY BOTTOMED PAN.
ADD 2 TO 3 TBSP GHEE IN IT.
ADD JEERA 1 TSP,CINNAMON STICK,1 GREEN CARDAMOM,1 SMALL BLACK CARDAMOM,1 BAY LEAF, 2 LAVING.
ADD ONIONS FROM CHOPPED VEGGIES.
COOK TILL ONIONS ARE PINK AND ADD GINGER ,GARLIC,CHILLIES CRUSHED.
LET IT COOK TILL AROMA RELEASES THEN ADD TOMATO PUREE.
ADD ALL REMAINING VEGGIES IN THIS POT.
ADD SALT TO TASTE (REMEMBER TO PUT SALT ONLY ACCORDING TO GRAVY AS RICE HAS ALREADY SALT IN IT)
ADD 1 TSP RED CHILLI POWDER, 1/2 TSP TURMERIC POWDER AND 1 TSP CORIANDER PWD.
ADD 1/4 TSP GARAM MASALA.
ADD 1 TBSP OF BIRYANI MASALA.
STIR LIGHT HANDED TO COAT ALL MASALA EVENLY ON VEGGIES.
ADD 3/4 CUP OF THICK YOGHURT. (PREFERABLY HUNG CURD,OR DAIRY CURD)
ADD 2 TBSP OF FRESH CREAM.
COMBINE EVERYTHING AND ADD 1 CUP WATER.
COOK ON HIGH FLAME TILL FAT SEPARATES THEN ADD A TSP OF KASOORI METHI.
ADD FEW PIECES OF PANEER AT THIS STAGE(OPTIONAL)
NOW TIME TO ASSEMBLE BIRYANI,ADD FEW FRIED ONIONS IN GRAVY AND TAKE OUT HALF GRAVY IN A BOWL.
NOW SPREAD HALF OF RICE ON GRAVY .
SPREAD REMAINING GRAVY .
SPREAD EVENLY.
POUR OVER REMAINING RICE .
NOW SPREAD BERESTA OVER IT.
SPREAD SOME BUTTER OVER IT.
SPREAD A HANDFUL OF MINT LEAVES.
HANDFUL OF CORIANDER LEAVES
2 TO 3 TBSP OF MILK SAFFRON INFUSED.
HANDFUL OF KAJU.
FINAL TOUCH OF SOME BIRYANI MASALA.
NOW ROLL WHEAT FLOUR DOUGH IN THIS SHAPE.
COVER THE PAN WITH LID .
START SEALING THE EDGES AND COMPLETE WHOLE ROUND OF PAN.THEN COOK ON VERY SLOW FLAME FOR 8 TO 10 MIN
TANA YOUR FLAVORFUL VEGGIE BIRYANI IS READY.
INSERT THE SERVING SPOON TILL END AND SERVE IN A PLATE WITH RAITA OF UR CHOICE.
SEE HOW TEMPTING IT IS ,ISN'T IT ?

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