Another version of mixed Vegetable biriyani prepared at our houses in Tamilnadu.
|Basmati Rice/ Jeera Samba Rice||1 1/2 cup|
|Vegetable ( Mixed like carrot, cauliflower etc )||1 cups|
|Bay Leaves||3 no|
|Star Anise||1 no|
|Onion||1 ( Medium )|
|Ginger Garlic Paste||1 tsp|
|Green Chili||4 no|
|Red chili powder||1 tsp ( optional )|
|Coriander leaves||3 tbsp|
|Mint leaves||3 tbsp|
|Ghee||1 tsp ( optional )|
|Cashew||5 no ( optional )|
Soak rice for 30 min, wash it thoroughly and drain the water. Chop the vegetables into small pieces. Chop Onion, tomato, coriander leaves and mint leaves. Slit open green chili. Grind ginger and garlic paste.
In a pressure cooker add oil. When hot, add Bay Leaves, cloves, cinnamon, cardamom and star anise. Add the chopped Onion immediately and 1/4 tsp of salt. When the onion turns brown, add the ginger garlic pate. Fry this till raw smell leaves, approximately 3 min in medium flame. Stir often to avoid the burn. Add the green chili, mint & coriander leaves and fry for 1 min. Add chopped tomatoes and cook till it becomes gravy.
Add the chopped vegetables leaves and fry for 3 minutes until it’s half cooked in the oil. Add the rice and mix well for 2 min in Medium flame. Add the water and check for salt. If it’s not spicy enough then add red chili powder. Allow it to cook open until the rice absorbs the water. Stir gently often. Add ghee and mix well.
Close the cooker lid with whistle on and reduce the flame to the lowest setting and allow it to stay for 30 min. Garnish with extra coriander leaves and add cashewnuts.
- Any vegetable of your taste can be added.
- Soak the rice for 30 min, wash it thorough and drain the water. Add a tsp of ghee to a non-stick pan and fry the rice for about 5 min in medium flame.The biryani tastes richer.
- Coconut milk can be added substituted for water quantity for richer taste.
- If you don’t like mint, it can be omitted.
(*) Serve with Raitha or gravy.