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Vegetable Biryani

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Number of Votes 5
Number of times Viewed 18951
Comments 1
Rating 4.5/5.0
 
Occasion: Any   Total servings: 6
Cuisine: Pakistani   Calories:
Effort: Easy   Pre-Prep time:
Best for: All   Preperation time: 30 min
How to serve: Hot    

Vegetable Biryani recipe by Nazia at PakiRecipes.com.
Vegetable Biryani is a rich and exotic rice dish with spicy vegetables. The saffron aroma makes this dish very inviting.


Ingredients
2 cups rice, basmati.
2 medium Onions.
1/2 cup oil.
2 cups water.
2 cups of vegetables, mixed.
1 cup yogurt.
2-3 medium tomatoes, diced.
6 cardamomClick to find more about cardamom.
6 cloves.
1 large cinnamonClick to find more about cinnamon stick.
1/2 teaspoon turmericClick to find more about turmeric.
1 teaspoon garam masala.
1 teaspoon coriander powder.
1/2 teaspoon red chili powder.
3 green chillies.
1 teaspoon gingerClick to find more about ginger paste.
1 teaspoon garlicClick to find more about garlic paste.
2 bay leaves.
2 star aniseClick to find more about anise.
3 tablespoon coriander leavesClick to find more about coriander leaves, fresh.
2 tablespoon mintClick to find more about mint leaves washed, finely chopped.
3-4 green chilies.


Preparation
Place rice in a colander and wash thoroughly under running cold tap.
Soak in plenty of water for about 30 minutes.
Thinly slice onions and keep aside.
Heat 1/4 cup oil in a large heavy based skillet, add one sliced onionClick to find more about onion and stir fry for 3-5 minutes, until soft but not brown.
Add rice, carefully stir to coat rice with oil.
Add water, increase heat to high and bring water to boil, stir occasionally. Lower heat to medium low, cover and cook until rice are 3/4 cooked, stirring occasionally.
Cut vegetables into small and equal sized pieces and place them in cold water. Place yogurt in a small bowl, add all the spices, gingerClick to find more about ginger paste and garlicClick to find more about garlic paste, mix well and keep aside for 30 minutes.
Heat 1/4 cup oil in medium skillet, over medium heat.
Add bay leaves and star aniseClick to find more about anise fry for few seconds, then add remaining sliced onionClick to find more about onion and saut until soft, about 5 minutes.
Add vegetables and stir fry for 3-5 minutes.
Add yogurt mixture and cook over high heat, until vegetables are tender but still crisp.
Season with saltClick to find more about salt.
Preheat oven to 400 degree.
In a large aluminum baking pan, place 2 inch layer of rice at the bottom, then a layer of vegetable mixture and green chilies, repeating this until vegetables mixture and rice have been used up. Sprinkle with coriander leavesClick to find more about coriander leaves and mintClick to find more about mint leaves.
Cover tightly with aluminum foil and bake for 30 minutes.
Note: Water for cooking basmati is twice the measure of rice. Removing rice off heat after it is threequarters done should leave some fluid content that will get absorbed in the baking process. Baking allows the flavors to seep in evenly as well as make the rice fluffy.
Serve with a raita and fresh salad.



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There are 2 comment(s) for this recipe.
by asghar khan 1/5 Star
very very good work and information.

Sat Jan 18, 2014

by Waqas No Rating
MY FAV8 BIRYANI... I LKE IT ....

Tue Aug 07, 2012


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  Vegetable Biryani at PakiRecipes.com
 

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