Sabji Ki Biryani Recipe
Ingredients
| Basmati rice | 2 Cup (16 tbs) | |
| A few saffron strands, crushed (or 3-4 drops yellow food coloring if saffron is not available) | ||
| 2 tablespoons hot milk | ||
| 3/4 cup plain, low-fat yogurt | ||
| Garlic paste | 2 Teaspoon | |
| Ginger paste | 1 Teaspoon | |
| Ground cumin | 1 Teaspoon | |
| Hot chili powder | 1/2 Teaspoon | |
| Garam masala | 1 Teaspoon | |
| Ground almonds | 2 Tablespoon | |
| Cooking oil | 1 Tablespoon | |
| Unsalted butter | 2 Tablespoon | |
| Onions | 2 Medium, thinly sliced | |
| Whole Cloves | 4 | |
| Bay leaves | 2 | |
| Cinnamon stick | 3/4 Inch | |
| 3 cardamom pods, cracked | ||
| Whole peppercorns | 4 To taste | |
| Green chili pepper | 1 Small, chopped | |
| Cauliflower florets | 1 Cup (16 tbs) | |
| Carrots | 1 Cup (16 tbs), sliced | |
| Frozen green peas | 3/4 Cup (16 tbs), thawed | |
| 1 cup green beans, cut into 3/4-inch pieces | ||
| Cashew nuts | 1 Tablespoon | |
| Raisins | 2 Tablespoon | |
| Salt | To Taste | |
| Cilantro | 2 Tablespoon, chopped | |
| Melted butter, for greasing the pan | ||
Directions
Cook the rice in sufficient boiling water with a little salt until half-cooked.
Drain thoroughly.
Transfer to a mixing bowl and let cool.
Soak the crushed saffron in the hot milk and set aside.
Place the yogurt, garlic and ginger pastes, ground cumin, chili powder, garam masala, and ground almonds in a mixing bowl and beat thoroughly.
Set aside.
Heat the oil and butter in a pan over medium heat.
Add the onions and fry until golden brown.
Lower the heat.
Remove half the browned onion with a slotted spoon and place it in a small bowl.
Add all the whole spices to the remaining fried onions in the pan and stir-fry for 30 seconds.
Stir in the chili pepper (if using), all the vegetables, cashew nuts, raisins, and salt.
Increase the heat to medium and stir-fry for about 5 minutes.
Stir in the yogurt mixture and bring to a boil.
Reduce the heat and continue to stir-fry for 8-10 minutes.
Remove from the heat and set aside.
Mix together the reserved fried onion and the cilantro, and set aside.
Grease a pan with melted butter and evenly spread half the cooked rice in it.
Pour the vegetable mixture over the rice, then spread the onion and cilantro mixture on top.
Cover with the remaining rice and sprinkle with the milk and saffron mixture.
Cover first with foil and then with a tight lid.
Cook over medium-low heat for about 10-15 minutes.
Remove from the heat and let stand for 20 minutes.
Before serving, mix gently with a fork, then transfer to a serving dish.
When served with kachoomber raita, this is a perfect meal.
Another attractive way to serve it is to unmold the biryani onto the serving dish.
Drain thoroughly.
Transfer to a mixing bowl and let cool.
Soak the crushed saffron in the hot milk and set aside.
Place the yogurt, garlic and ginger pastes, ground cumin, chili powder, garam masala, and ground almonds in a mixing bowl and beat thoroughly.
Set aside.
Heat the oil and butter in a pan over medium heat.
Add the onions and fry until golden brown.
Lower the heat.
Remove half the browned onion with a slotted spoon and place it in a small bowl.
Add all the whole spices to the remaining fried onions in the pan and stir-fry for 30 seconds.
Stir in the chili pepper (if using), all the vegetables, cashew nuts, raisins, and salt.
Increase the heat to medium and stir-fry for about 5 minutes.
Stir in the yogurt mixture and bring to a boil.
Reduce the heat and continue to stir-fry for 8-10 minutes.
Remove from the heat and set aside.
Mix together the reserved fried onion and the cilantro, and set aside.
Grease a pan with melted butter and evenly spread half the cooked rice in it.
Pour the vegetable mixture over the rice, then spread the onion and cilantro mixture on top.
Cover with the remaining rice and sprinkle with the milk and saffron mixture.
Cover first with foil and then with a tight lid.
Cook over medium-low heat for about 10-15 minutes.
Remove from the heat and let stand for 20 minutes.
Before serving, mix gently with a fork, then transfer to a serving dish.
When served with kachoomber raita, this is a perfect meal.
Another attractive way to serve it is to unmold the biryani onto the serving dish.
Comments
Comments: 3 |
Add a Comment
Anonymous says :
I love biryani!!
Posted on: 20 October 2011 - 1:31pm
Anonymous says :
Briyani, raita and mirchi ka saalan.....nothing gets better than this.......
Posted on: 20 October 2011 - 12:30pm
Anonymous says :
I often prepare a easy recipe of sabzi ki biryani in microwave, using whatever vegetables I have in my stock. It really comes out nice and tastes great with raita. if you follow this elaborate method, it is going to be more authentic and delicious, too... thanks for the recipe.
Posted on: 20 October 2011 - 2:17am
Chef
