Feisty Vegetable Biryani

Recipe by
Total Time:
15-30 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Course: Main Recipe
Cuisine: Indian Recipe
Difficulty: Medium

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Ingredients

  • 20 cashewnuts
  • 2 large onions, sliced
  • 2 carrots, cubed
  • 1/2 cup - peas, cooked
  • 2 medium tomatoes, chopped
  • 1/2 cup - beans, chopped
  • 1/2 cup - ghee
  • 1 green capsicum, deseeded and diced
  • 2 tbsp - garlic, chopped
  • 2 tbsp - ginger, chopped
  • 3 tbsp - mint leaves, chopped
  • 2 tbsp - coriander leaves, chopped
  • 1/2 tsp - turmeric powder
  • 1 tsp - red chilli powder1 tsp - caraway seeds (shahjeera)
  • salt to taste
  • For Rice:
  • 2 cups - basmati rice, soaked in water for 30 mins
  • 2 brown cardamoms
  • 4 bay leaves
  • 6 cloves
  • 6 black pepper
  • 1 tbsp - lemon juice
  • 1 tbsp - ghee

How to Make Feisty Vegetable Biryani

  • Boil the rice along with its ingredients till fully cooked.
  • Drain and keep aside.
  • Ensure that the rice is firm and not soggy.
  • Discard bay leaves and brown cardamoms.
  • For vegetable masala:
  • Heat 2 tbsps of ghee in a large pan and saute the cashewnuts till they start changing colour.
  • Add the balance ghee (keep 2 tbsp in reserve) in the pan.
  • Add the caraway seeds and when they start spluttering, add the onions and saute till transparent.
  • Add the carrots, capsicum, beans and cook till done.
  • In a separate pan, heat 2 tbsp of ghee.
  • Add ginger and garlic, saute for a minute.
  • Add tomatoes and saute for 3-4 mins on low heat.
  • Now mix in the tomatoes, peas, salt to the vegetables, add coriander and mint leaves.
  • Mix in the rice and cashewnuts with the vegetables. Use a light hand and take care that the rice does not break.
  • Close with a tight fitting lid and seal with dough.
  • Keep on low heat for 5-6 mins, preferably on a griddle.

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