2large onionsfinely sliced or 2 cups thinly sliced onions or 200 grams onions, sliced
1tablespoonGinger Garlic Pasteor 1 inch ginger + 7 to 8 garlic crushed in mortar-pestle
2medium size carrots- chopped
1medium size potato- chopped
½cupcauliflower florets- i did not add cauliflower
4 to 5button mushrooms- chopped
¼cupchopped french beans
½cupgreen peas
1cupfresh curd (yogurt)or 200 grams curd or cashew yogurt - beaten or whisked till smooth,
½cupwater for pressure cooking and ¾ cup water if cooking in a pot
½ to 1teaspoonred chilli powder
3 to 4tablespoonoil or ghee(i used sunflower oil)
salt as required
biryani masala
1inchcinnamon stick(dalchini)
4cloves
4green cardamoms
a single blade of of mace(javitri) - [not the whole mace. mace is a strong spice]
topping the layers
¼cupfried browned onions
a few strands of saffron dissolved in 2 tablespoons warm milk or water.
¼cupfresh mint leaves (pudina patta)- chopped
2tablespoonoil or butter or ghee(clarified butter)
Instructions
cooking rice
Rinse the rice very well in water till it runs clear of starch. Then soak the rice for 30 mins in enough water. After 30 minutes drain the rice.
Heat water first in a deep bottomed pan. Add all the whole spices.
Cook the rice till the grains are 75% cooked.
Drain the rice in a colander and keep aside.
making biryani masala powder
In a spice grinder or small dry grinder, grind all the spices mentioned for the biryani masala to a powder. Keep aside.
making vegetable gravy for biryani
Heat oil in the pressure cooker or pan.
Add the thinly sliced onions. Saute them on a low to medium flame, till they get golden. Then remove 1/4 cup of the fried onions and keep aside.
Now add the ginger-garlic paste to the 3/4 of the browned onions in the cooker or pan.
Stir and saute till the raw aroma of ginger-garlic goes away.
Now add the freshly ground biryani masala & red chilli powder. Stir.
Add the mix chopped vegetables and stir for some 3-4 mins on a low flame.
Reduce the flame and add the yogurt slowly, stirring it.
Now add water and salt. Stir very well. pressure cook the veggies for 1 whistle.
assembling and layering biryani
In a small bowl take 2 tbsp milk. Add saffron strands and mix well. Keep aside for 10 to 15 minutes.
If baking then use a pyrex bowl or deep pan. If cooking on stove then use the same pan in which you cooked the veggies or a different one. You can make as many layers you want.
Arrange half of the veg gravy in the pan or pyrex bowl.
Now spread half of the cooked basmati rice on top of the veg layer.
Sprinkle half of the mint leaves, 1 tbsp oil/ghee and the saffron milk.
Also add half of the fried onion evenly on this layer.
Top this layer with another layer of veg gravy. then again the rice layer.
And finally with mint leaves, 1 tbsp oil/ghee, saffron milk and fried onions.
cooking the biryani
Cover the pyrex bowl with an aluminium foil.
If using a pan, then cover the pan with a moist muslin cloth or aluminum foil. Cover tightly with a lid.
You can bake the biryani for 25 to 30 minutes in a preheated oven at 180 degree celsius.
If cooking on stove, then first heat up a tava/griddle and then keep the biryani pan on the tava. This way the bottom of the biryani won't get burnt.
Lower the flame and let the biryani dum cook for 25-30 minutes or till done.
Serve restaurant-style biryani hot with some raita, pickle, salad and papad.