Sunday, February 10, 2008

Vegetable Biryani

3 rice cooker cups Basmati Rice
5 cups water
1 lemon
oil or ghee 5tsp
1tsp Ginger garlic paste
1tsp tomato paste
1/2 cup yogurt
2tsp Poppy seeds powder (gasagasalu)
1/2tsp turmeric powder
salt and chilli powder
3 cups vegetables (any vegetables like potatos,carrots,greenpeppers,beans,cauliflower - I used thawed frozen italian blend which has carrots,zuccini,lima beans, beans and cauliflower)
whole spices - cloves,cardomoms,bay leaf,aniseed flower and cinnamon
10 Almonds- soaked in water for 2hrs.
1 medium onion- cut length wise
5 green chillies - cut lenght wise
mint leaves - 1bunch
cilantro - cut into small pieces 1/2 cup
Directions: Mix 1tsp oil,ginger garlic paste,salt and chillipowder,turmeric powder,tomato paste,poppyseeds powder, yogurt, half lemon juice to the vegetables and marinate for 1/2hr to 1hr.
Cook rice with half lemon juice with 5cups water.
In a frying pan, heat 2 tsp oil fry onions and green chillies until onions are golden brown.remove onions from the pan and heat remaining oil, fry whole spices and almonds. add the vegetable mix. fry for about 15-20mnts or until oil gets seperated from vegetables.
In an oven safe dish, arrange 1st layer of rice, top with mint and cilantro leaves. second layer spread curry. 3rd layer spread onions. and finsih with another layer of rice. cover and bake for 15mnts in 400f.

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