Vegetarian Handi Biriyani

Recipe by
Total Time:
1 hour
Serves: 6
Nutrition facts:

240 calories, 9 grams fat

Course: Main Recipe
Cuisine: Indian Recipe
Technique: Boil Recipe
Difficulty: Hard

Take a look at more Main Recipes. You may also want to try Pasta Biryani, Rehana's Chicken Biryani, Vegetarian Garlic Noodles , Chicken a la King

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Ingredients

  • 1.5 cups long grain rice
  • 2 potatoes quartered and boiled
  • 2 capsicums cut into strips
  • 2 onions chopped into strips
  • 2 onions quartered
  • 2 tomatoes chopped
  • 1 cup mixed vegetables, sliced (French beans, carrots, cauliflower, etc.)
  • 1 teaspoon ginger grated
  • 1 tsp. garlic grated
  • 1 cup curd
  • 2 bay leaves
  • 2 cloves
  • 1-inch cinnamon stick
  • 2 cardamoms
  • 4-5 whole black peppercorns
  • 1 tsp. red chilli powder
  • 1 tsp. garam masala
  • salt to taste
  • 1/4 tsp. turmeric powder
  • 2-3 pinches asafetida
  • 1 tbsp. lemon juice
  • 1 tbsp. coriander chopped
  • 10-15 cashews
  • 10-12 almonds sliced to flakes (optional)
  • 4-5 tbsp. ghee

How to Make Vegetarian Handi Biriyani

  • Wash and soak rice in salted water for 30 minutes.
  • Heat ghee in a heavy saucepan.
  • Fry onion strips till crisp, brown, drain, keep aside.
  • Fry cashews till light brown, drain, keep aside.
  • Fry capsicums till tender, drain, keep aside.
  • Heat 6 cups water in a large vessel.
  • Add bay leaves, peppers, cloves, cinnamon, cardamoms and salt.
  • When it comes to boil, drain and add rice.
  • Bring to boil, cook for 8-9 minutes, till rice is just but not fully done.
  • Drain in a large colander, spread in a big plate, cool.
  • Grind quartered onions, ginger, garlic to a paste.
  • In hot ghee, add paste. Stir-fry for 2-3 minutes.
  • Add all powdered masalas, tomatoes, mixed vegetables, stir, cook till fat separates.
  • Beat curd, add, stir till the boil resumes, cook 2-3 minutes.
  • Add potatoes, stir, keep aside.
  • To fill handi:
  • Grease an oven proof handi well on the inside.
  • Place in half of rice, spread at the bottom.
  • Top with half vegetables layer, spread over rice.
  • Mix together fried onions, capsicums, cashews, sliced almonds, coriander.
  • Sprinkle half over vegetable layer.
  • Sprinkle half lemon juice all over.
  • Repeat rice to lemon juice layer by layer.
  • Either cover with fitting lid, seal edges with chapatti dough, or Seal top with a tightly packed foil sheet.
  • Make a small slit for excess steam to escape.
  • Bake in a preheated oven at 130 degree C for 15-20 minutes.
  • Break seal at the table to get the most out of the aroma.

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