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Veg Biryani
Product code : #IB02
Veg Biryani

Rs 129.00




Basmati rice 1 cup
Masoor dal,soaked 2 tablespoons
Black eyed beans,soaked 2 tablespoons
Red kidney beans (rajma),soaked 2 tablespoons
Lima beans (Butter beans),soaked 2 tablespoons
Baby potatoes 8
Baby brinjals 2
Cauliflower 5-6 florets
Cabbage,shredded 1/4
Carrot,cut into thin strips 1 medium
French beans,cut into thick strips 5-6
Green peas 1/2 cup
Oil 4 tablespoons
Onions,sliced 2 medium
Cinnamon 2 inch stick
Bay leaves 2
Green cardamoms 5
Star anise 2
Salt to taste
Ghee 1/4 cup
Cumin seeds 1 teaspoon
Fennel seeds (saunf) 1 teaspoon
Green chillies,chopped 4
Ginger paste 1 tablespoon
Fresh thyme 4 sprigs
Fresh coriander leaves,chopped 2 tablespoons
Fresh mint leaves,chopped 2 tablespoons
Turmeric powder 1/2 teaspoon
Coriander powder 2 teaspoons
Cumin powder 1 teaspoon
Red chilli powder 1 teaspoon
Tomato puree 1 cup
Yogurt 1 cup
Saffron (kesar) 7-8 strands
Rose water 2 tablespoons


Boil and peel baby potatoes. Boil all the soaked beans separately. Keep aside. Heat oil and sauté baby potatoes, baby brinjals, cauliflower, cabbage and carrots separately. Drain and keep aside. Fry the sliced onions till brown and crisp. Drain and keep aside. Heat two and a half cups of water. Add rice, cinnamon, bay leaves, green cardamoms, star anise and salt. Once it comes a boil, reduce heat and let it cook till almost done. Drain and keep aside. Heat ghee in a pan, add cumin seeds, fennel seeds, green chillies, ginger paste. Saute for two to three minutes. Add fresh thyme, coriander leaves and mint leaves. Add turmeric powder, coriander powder, cumin powder and red chilli powder. Mix well. Add tomato puree and yogurt and stir to mix well. Add all the cooked beans and mix. Add French beans, green peas and salt to taste. Mix cook till done. Preheat oven to 180C. In an thick bottom vessel arrange layers of rice, beans mixture, cauliflower, cabbage and carrots. Over this arrange a layer of potatoes topped with brinjals and fried onions. Mix saffron strands in rose water and sprinkle on the top. Cover the vessel and seal the edges using dough. Cook in a preheated oven at 180C for about forty five minutes. Serve hot with raita.