Mughlai Vegetable Biryani Recipe / Mughlai Veg Biryani Recipe

Another addition to my biryani array. I love making biryani, it is so easy on a busy day, because your dont have to worry about making curries, kulambu separately. So i love making it a lot. Not overy biryani is quick to make, This Briyani is kind of different, It is called as Dum Biryani. I make this occasionally because it involves lot of steps.

Preparation Time : 30 mins
Cooking Time : 1 hour
Serves : 5 to 6


Ingredients:


Basmati Rice – 2 cup
Onions – 1 large sliced thinly
Green Chilli – 2 slit
Ginger Garlic Paste – 2 tblspn
Tomatoes – 2 large chopped finely
Carrots – 1 large chopped
Beans – 10 chopped
Capsicum – 1 chopped into big pieces
Peas – 1 cup
Turmeric Powder / Manjal Podi – 1 tsp
Chilli Powder – 1 tblspn
Coriander Powder / Malli Podi – 2 tblspn
Garam Masala powder – 1 tblspn
Curd / Yogurt- 1/2 cup
Salt to taste


For Seasoning:
Oil – 3 tblspn
Ghee – 3 tblspn
Cumin Seeds / Jeerakam – 1 tsp
Cinnamon / Pattai – 1 small stick
Bay Leaf – 1 leaf
Cardamom Pods / Yelakai – 5
Cloves / Krambu – 5

For Grinding:
Coconut – 1 cup grated
Cashews – 15


For Layering Rice:
Coriander leaves – 1/2 cup chopped finely
Mint Leaves – 1/2 cup chopped finely
Saffron – a pinch
Warm Milk – 1/4 cup
Cashews – 3 tblspn
Raisans – 3 tblspn
Ghee – 1 tblspn


Method:

Take coconut and cashews in a blender and make into a fine puree. Set aside till use.

Wash and soak rice in water for 30 mins. Now Start by cooking rice in lots of boiling salted water. Check this post to see detail instructions. Drain it and set aside.

Heat oil and ghee in a kadai. Add in the seasoning ingredients and saute for a min.

Add in onions and cook till golden.

Add in green chillies and ginger garlic paste and saute for a min.

Now add in tomatoes and mix well. Cook till oil separates from it.

Now add in all the veggies and saute for a min. Cover and cook on a low heat for a good 7 to 8 mins.

Add in all spice powders, ground masala and curd. Mix well. Add in salt. Masala Done.

Now lets gets the assembling. Preheat oven to 150 Degree C. Soak saffron in warm milk, set aside. Fry cashews and raisans in ghee and set aside.

Now take a oven proof dish. Lay half the masala into the bottom of the dish. Spread half the rice and sprinkle in coriander and mint leaves. Now half the saffron soaked milk over the rice. Cover with half the masala and the remaining rice. Now sprinkle over coriander leaves and mint leaves. Drizzle in the remaining saffron soaked milk over the rice. Sprinkle in the fried nuts and raisans. Cover the dish and let it cook in a preheated oven for a good 20 to 25 mins.

If you dont have oven, just place the covered pot in a tawa and heat it in a very low flame for 10 to 15 mins.

Remove it, fluff it up and serve.

Pictorial:

Take all your stuffs

Veggies you need

For grinding you need coconut and cashews

take them in a blender

make into a smooth puree

Now cook rice in lots of boiling water..Check this post

drain and set aside

Heat some ghee and oil

Add all seasoning ingredients

Add in thinly cut onions

Add in chillies and ginger garlic paste

Add in tomatoes

cook till oil separates

Add in all veggies

Saute them

cover and cook

now the veggies are done

Add in spice powders

give them a toss in oil

Add in the pureed masala

curd

salt

Masala done

Now put half of the masala in the base of a large oven safe dish

Lay half of the rice over the masala

Sprinkle chopped coriander and mint leaves

Sprinkle in some saffron milk

It gives nice colour

Now spread the other half masalas

lay other half of the rice

sprinkle some more herbs

and saffron milk

sprinkle some fried nuts and raisans

cover and cook in oven

rice done

mix it up and serve