Vegetable Biryani – By Gurjyote Sethi

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Gurjyote Sethi
Gurjyote Sethi

Ingredients:  

  • Basmati Rice  1 1/2 cups
  • Carrots 2 medium
  • Carrots 1/2 inch pieces 2 medium
  • French beans 1/2 inch pieces 15
  • Cauliflower 10-12 florets
  • Green peas shelled 1 cup
  • Salt to taste
  • Green cardamoms 3
  • Black cardamom 1
  • Cloves 5
  • Cinnamon 1/2-inch stick
  • Bay leaf 1
  • Caraway seeds (shahi jeera) 1/2 teaspoon
  • veg-biryaniGinger-garlic paste 1 1/2 tablespoons
  • Turmeric powder 1 teaspoon
  • Red chilli powder 1 tablespoon
  • Coriander powder 1 tablespoon
  • Yogurt 1/2 cup
  • Rose water 1/2 teaspoon
  • Saffron (kesar)  A few strands
  • Fresh tomato puree  1 cup
  • Garam masala powder  1 teaspoon
  • Fresh coriander leaves chopped 2 tablespoons
  • Fresh mint leaves chopped 2 tablespoons

Method:

  1. Boil rice in four cups of salted boiling water with two green cardamoms, one black cardamom, five cloves, half inch stick of cinnamon, until three-fourth done. Drain excess water and set aside. Heat a non-stick pan. Add bay leaf and caraway seeds and roast. Add ginger-garlic paste mixed with a little water and stir, add onions, carrot, French beans, cauliflower florets and green peas.
  2. Sprinkle salt, cover and cook on medium heat 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 or milk and whisk well. Add tomato puree to the vegetables along with half teaspoon garam masala powder and mix well. Simmer for two minutes. Take a microwave safe deep bowl.
  3. Arrange a layer of rice at the bottom. Over that arrange half the cooked vegetables followed by another layer of rice. Sprinkle half of the remaining garam masala powder, half the coriander leaves, half the mint leaves and half the yogurt mixture. Arrange the remaining vegetables followed by the remaining rice. Sprinkle the remaining garam masala powder, remaining coriander leaves, remaining mint leaves and the remaining yogurt mixture. Cover with a silicon lid and cook over medium heat on stove for 7 minutes. Let it stand for five minutes. With a spatula fluff the rice, Serve hot. Accompanied with yoghurt or fresh mint chutney.

Gurjyote Singh Sethi, owner of GJ’s Authentic Indian Kitchen in Surrey, BC. Gurjyote has over 15 years’ experience in the hospitality Industry. He has been associated with leading hotels like the Hyatt Regency New Delhi, Marriott Welcome Hotel, Fusion (Multi cuisine food Joint) Self Owned, Crowne Plaza Gurgaon by (IHG), and Aman Resorts New Delhi, The Claridges Surajkund and Vivanta by Taj at Surajkund. Email: gurjyote@gmail.com