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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Aromatic saffron rice layered with a spicy gravy of vegetables. You can make a baked version of veggie biryani by assembling the rice in a baking dish and baking for 10 minutes at 150 C. Ingredients:
3 cups cooked long-grain rice |
1/2 teaspoon saffron (kesar) |
2 tablespoons milk |
4 tablespoons finely chopped mint leaves (phudina) |
salt |
1 cup mixed boiled vegetables (cauliflower florets, peas, french beans) |
2 bay leaves (tejpatta) |
4 peppercorns |
4 cloves (laung or lavang) |
2 cups chopped tomatoes |
1 teaspoon chili powder |
1 teaspoon coriander |
1 teaspoon cumin powder |
1/4 teaspoon asafetida powder (hing) |
1/4 teaspoon ground nutmeg (jaiphal) |
1/4 cup tomato sauce |
1/2 teaspoon cornflour, mixed with |
1/2 cup milk |
1/4 cup cream |
2 teaspoons kasuri methi (dried fenugreek leaves) |
1/2 teaspoon sugar |
2 tablespoons oil |
salt |
Directions:
1. For the rice.
2. Warm the saffron, add a little water, rub it so the milk becomes yellow and add to the rice.
3. Mix in the rice, chopped mint leaves and salt and keep aside.
4. For the gravy.
5. Heat the oil in a pan add bay leaves, peppercorns and cloves to it.
6. Add the chopped tomatoes, chili powder, coriander-cumin seed powder, asafetida and nutmeg powder. Cook for a few minutes while mashing continuously till the oil separates from the mixture.
7. Add the tomato sauce and milk-corn flour mixture. Bring to a boil, add cream and mix well.
8. Mix the vegetables in the gravy and keep aside.
9. How to proceed.
10. Heat 1 tbsp of oil in a huge vessel make a layer by spreading 1/3 of the rice.
11. On it spread half the gravy and 1/3 of rice. Layer again with remaining half of the gravy and remaining 1/3 rice. Cover a lid and seal the edges with a dough.
12. Cook on a slow flame for 20 to 25 minutes. Serve hot.
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