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Vegetable Biryani




Source of Recipe


modified by BL Olson from a recipe found online


Recipe Introduction


If you are new to the diet, please speak with your DAN or other medical pracitioner before using dairy ghee.


List of Ingredients




400 gms. basmati rice
250 gms. cauliflower, cut into flowerettes
100 gms. green peas, shelled
100 gms. carrots, cut into 2.5 cm. long pieces
100 gms. french beans, cut into diamond shaped pieces
3 potatoes, cut into four pieces each
2 black cardamoms
4 green cardamoms
4 cm. cinnamon
4 cloves
8 peppercorns
1 tsp. shahjeera (indian spice aka black cumin or black seed)
3 bay leaves
Few strands saffron

Masala for the vegetables:

250 g. onions, sliced
3/4 cup curd (tofu)
4 tsp. chilli powder
3 tsp. ginger-garlic paste
2 tsp. mint paste
1 1/2 tsp. garam masala powder
1 1/2 tsp. coriander-cummin powder
Salt to taste
3 tbsp. ghee or more
Ghee for deep frying onions

For the garnish:

2 tomatoes, sliced
2 capsicums, sliced (pepper)
2 onions, fried till crisp
Few mint leaves


Recipe



To prepare the vegetables:

1. Wash the vegetables and dry them well.
2. Mix all the ingredients for the masala, well except the ghee,
and marinate the vegetables in it for one hour.
3. Heat ghee and deep fry the onions till well browned. Remove from ghee.
4. When cool, grind to a paste.
5. Wash and cook the rice in double the quantity of water. When
done, remove the rice and spread it in a plate.
6. Keep aside to cool.

To prepare the rice:
7. Lightly roast the saffron, powder and sprinkle over the rice.
8. Heat ghee in a kadai (frying pan) and season it with the whole spices.
9. Add the vegetables and saute for five minutes. 10. Add a little
water and cook the vegetables till done and almost dry.
11. In a baking dish arrange alternate layers of rice and the
prepared vegetables.
12. Top with garnish and bake in a moderately hot oven for 20 minutes.

Serve hot with raita and papadum.