Veg Biryani

Biryani originated in Southern part of Asia in the kitchens of Muslim rulers. Today it has a number of local variants. It is an aromatic dish with plentiful of spices and is traditionally cooked slowly with all the attention and devotion to get that lingering taste! Yesterday, was in a mood of having rice and so thought of trying my hand @ Veg Biryani...

Ingredients :

• Basmati rice : 1 1/2 cup
• Sliced Onion : 1/4 cup
• Sliced Potato : 1/4 cup
• Chopped Green Beans : 1/4 cup
• Sliced Carrots : 1/4 cup
• Ginger Garlic paste : 2 tsp
• Mint leaves : 1/4 cup
• Cilantro : 1/4 cup
• Cumin powder : 1 tsp
• Coriander powder : 1 tsp
• Biryani masala : 2 tsp
• Whole garam masala : 1 bay leaf, 1 green cardamom,
  1 black cardamom, 3 cloves, 1/2 inch cinnamon stick
• Yogurt : 2 tbsp
• Saffron : few strands dipped in water
• Oil : 2 tbsp
• Salt to taste

Method :

• Cook rice in less than 2 cups of water (with few drops of oil) and keep aside.
• Heat oil in a pan. Once hot, add cumin seeds and allow them to crackle. Add the whole garam masala, stir once and add sliced onions.
• After onions get a golden tinge, add ginger garlic paste and mix. Now mix in mint leaves, cilantro and all the veggies. Cover and cook for 5-7 min (till veggies get tender)
• Add cumin powder, coriander powder, biryani masala and yogurt and mix well. Add salt and cook covered for 2-3 min.
• Now mix few grains of cooked rice into saffron water and keep aside. Add remaining rice to the veggies mixture and mix really well. Adjust salt, you may sprinkle some biryani masala too.
• Cook covered for 5-7 min. Now add the rice dipped in saffron water (for garnishing)
• Serve hot with raita or mirchi ka salan!!