Vegetable Biryani

Serves -2 to 3

This is  same as rest of the biryani types but the only difference is I made a biryani masala paste and proceeded with usual method. Tasted good and I felt it quite easy to make.

Ingredients:

To grind:

• Shallots-4-5
• Mint leaves - A handful 
• Coriander leaves - A handful
• Green chilli-1 or 2
• Red chilli-2
• Red chilli powder-1/2 tsp
• Coriander powder-1 tsp
• Ginger- 1 inch piece
• Garlic cloves- 4-5

For Biryani:

• Basmati rice -1 cup
• Oil/ghee -3tbsp
• Bay leaf-1
• Cardamom-1
• Cloves-2
• Cinnamon-1 inch piece
• Onion-1
• Tomato-1
• Green chilli -1 (optional)
• Mixed veggies -1 cup ( I used carrot,beans, Peas, Cauliflower, potato).
• Paneer -7-8 cubes ( optional)
• Thick curd - 1/4 cup 
• Mint leaves- Few
• Coriander leaves - few
• Salt- To taste

  

Method:

• Soak Basmati rice for 30 mins.
• Grind all the ingredients given under ' to grind'. Add water if necessary while grinding
• In a pan add ghee followed by whole garam masala and sliced onion.
• Add the Biryani masala paste and saute till raw smell goes. Add tomato and saute well.
• Now add all the veggies.( I blanched Cauliflower before adding). Saute well.
• Then add paneer followed by thick curd.
• Add salt and 1&1/2 cups of water.( if necessary and 1/2 mor cup of water)
• Add Mint and coriander leaves.
• Check for salt and when water boils add Basmati rice. Cook closed  in a low flame. Stir in between to ensure even cooking
• If you are using pressure cooker then cook it for 3 whistles.
• Serve hot with onion Raita.

Notes:

• Adjust spice as we are adding red chilli,green chilli and red chilli powder.
• If you are using ordinary rice then add water accordingly.
• I used frozen vegetables except for Cauliflower and potato. So I cooked potato first and added the rest later. If you rare using fresh vegetables then add all together.