From Our Kitchen

Vegetable Biryani

Name: Vegetable Biryani
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Ingredients: 200 g basmati rice; 3 tsp Kardemome Biryani Masala (divided); 3 medium onions, thinly sliced; 1 tbsp ginger garlic paste; 1 medium tomato, chopped; assorted mixed vegetables (carrot, beans, peas, potato); 3-4 tbsp yoghurt / curd; 1/4 tsp turmeric powder; 1 tsp red chilli powder; handful fresh mint and coriander leaves; 1 pinch kasuri methi (dried fenugreek leaves); 1 tbsp ghee; few strands saffron soaked in 2 tbsp warm water; 3 tbsp fried onions (birista); to taste salt

A fragrant, layered vegetable biryani with saffron-kissed rice and a rich, aromatic vegetable gravy — all coming together with Kardemome Biryani Masala.

Ingredients

Servings

200 g basmati rice
3 tsp Kardemome Biryani Masala (divided)
3 medium onions, thinly sliced
1 tbsp ginger garlic paste
1 medium tomato, chopped
assorted mixed vegetables (carrot, beans, peas, potato)
3-4 tbsp yoghurt / curd
1/4 tsp turmeric powder
1 tsp red chilli powder
handful fresh mint and coriander leaves
1 pinch kasuri methi (dried fenugreek leaves)
1 tbsp ghee
few strands saffron soaked in 2 tbsp warm water
3 tbsp fried onions (birista)
to taste salt

Method

Boil rice with 1 tsp Kardemome Biryani Masala and salt until 70% cooked. Drain and set aside.
In a heavy pot heat ghee/oil. Fry 3 sliced onions until golden brown. Add ginger garlic paste and 1 chopped tomato, cook for 2 minutes.
Add the mixed vegetables and stir fry for 2 minutes. Add yoghurt, 2 tsp Kardemome Biryani Masala, salt, turmeric, red chilli powder and mint-coriander. Cook for 10 minutes.
Layer the par-cooked rice over the vegetable gravy. Garnish with saffron water, ghee, fried onions and mint-coriander.
Seal the pot with a tight lid (or dough) and cook on low flame (dum) for 10-15 minutes. Serve hot.

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