Our Menu
»
Veg Biryani
Product code : #IB02
Veg Biryani
Rs 129.00
Ingredients
| • | 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 |
Method
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 180C. 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 180C for about forty five minutes. Serve hot with raita.
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 180C. 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 180C for about forty five minutes. Serve hot with raita.
productsdetails
