Vegetable Biriani

Vegetable Biriani

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Servings | 6

Full Choice 4 pts per serving

400 gms. basmati rice
1 cauliflower, cut into flowerettes
4 carrots, cut into 2.5 cm. long pieces
100 gms. french beans, cut into diamond shaped pieces
3 potatoes, cut into four pieces each
6 green cardamoms
2 tsp cinnamon
4 cloves
8 peppercorns
1 tsp. cumin
3 bay leaves
Few strands saffron

Masala for the veg:
2 large onions, sliced
1 pot of fat free yogurt
4 tsp chilli powder
1 inch grated fresh ginger
3 garlic cloves (crushed
2tsp mint
1 1/2 tsp garam masala powder
1 1/2 tsp coriander-cummin powder
Salt to taste
olive oil

For garnish:
1 can tomatoes
1 chilli chopped
2 onions

To prepare the vegetables:

Wash the vegetables and dry them well.

Mix all the ingredients for the masala, marinate the vegetables in it for one hour.

Fry the onions till well browned.

When cool, grind to a paste.

Wash and cook the rice in double the quantity of water. When done, remove the rice and spread it in a plate.
Keep aside to cool.


To prepare the rice:
Lightly roast the saffron, powder and sprinkle over the rice.
Fry the whole spices in a little olive oil
Add the vegetables and saute for five minutes. 10. Add a little water and cook the vegetables till done and almost dry.
In a baking dish arrange alternate layers of rice and the prepared vegetables.
Top with garnish and bake in a moderately hot oven for 20 minutes.