Indian Vegetarian food

The word “Biryani” is a Persian word which means “fried before cooking”.This is a very popular dish in India,Pakistan,Iraq,Afghanistan etc.There are also different types of Biryani ,Hyderabadi Biryani being the most popular one. Needless to say this was a royal dish for the Nawabs and Nizams.
In Biryani the vegetables and rice are layered during cooking,also they are made more spicy and colorful,thus being my fav one too!

Prep Time - 20min
Start to Finish - 45-50min
Servings – 5

Ingredients :

For the masala (to be grinded to a smooth paste)

Ginger – an inch
Garlic – 2 large pods
Red Onion – 1
Tomato – 1 small
Poppy seed – 2 tbsp
Mint leaves – a few leaves
Coriander leaves – 2tbsp
Chilli powder – 1 tbsp

Main Ingredients:

Basmati Rice – 2 cups
Ghee – 6 tbsp
Bay leaf – 1
Red Onion – 1 (sliced)
Cashewnuts and Raisins – 3 tbsp (roasted in li’l bit of ghee)
Tomatoes – 2 chopped (I used Roma tomatoes)
Boiled Vegetables (Carrots,French Beans,Peas,Cauliflower,Potato) – 2- 3 cups chopped to an inch thickness
Black Pepper corns – 1 tsp
Milk – 3 tbsp
Coriander Powder – 1 tbsp
Cilantro - 3 tbsp
Saffron – a pinch(soak in 3 tbsp warm milk/water)
Cinnamon – 2 sticks
Cardamom – 4 nos
Salt to taste

Method :

1.Cook rice along with salt and ensure each and every grain is separated. Mix saffron and allow it to cool.
2.Heat Ghee (4 tbsp),add Bay leaf,Cinnamon Sticks,Cardamom,Pepper corns and Onions. Saute the Onions until translucent,add the masala paste(already grinded),turmeric powder and Coriander powder. When you see the Oil separating from the sides,add the tomatoes and sauté for few minutes.
3.Now add the boiled vegetables,salt and coriander leaves.Cook for a while until you see the veggies completely coated with the masalas.If needed, you may add ½ cup of water.
4.Preheat the oven to 375F,on a large baking pan,smear ghee(remaining) in the bottom,spread one layer of cooked rice,cashewnuts and raisins and then spread li’l bit of the vegetable gravy on top,thus forming layers of vegetables,nuts and rice.End it with the rice,sprinkle milk and ½ tsp of ghee on the top.

5.Cover and bake for 20min.Serve hot along with raita.Also, if you wish you may turn it upside down before serving.