Vegetable Biryani (Spicy Rice With Vegetables)

Course : Curry
Serves: 1
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1 1/2 cups uncooked long grain rice
3 pinches saffron
2 medium Onions -- sliced
12 medium cashew nuts -- broken in two
2 tablespoons raisins
3 medium tomatoes -- finely chopped
1/4 cup yogurt
1 1/2 cups mixed boiled vegetables -- (capsicum,cauliflower -- carrots, potatoes, green peas)
1 tablespoon chopped coriander
3 tablespoons chopped mint leaves
a little milk
4 tablespoons ghee
2 tablespoons butter
1 teaspoon salt -- to taste
---to be ground into a paste---
6 cloves garlic
1 piece ginger -- (1 inch)
3 pieces cardamoms
4 medium green chiles
3 whole cloves
1 tablespoon poppy seeds
2 sticks cinnamon
1 tablespoon coriander powder
1/2 teaspoon turmeric powder
1/2 teaspoon chile powder
2 medium Onions

Preparation / Directions:

Boil the rice in salted water. Each grain of the cooked rice should be separate. Drain and cool. Soak saffron in little hot milk and rub until it dissolves. Heat the ghee and fry the onions until brown and crisp. Remove the onions and in the same ghee, add the cashew nuts and raisins and fry for a few seconds. Remove and keep aside for garnish. In the same ghee, add the ground paste and fry for 3 to 4 minutes. Add the tomatoes and fry again for 2 to 3 minutes. Add the yogurt and fry until liquid evaporates a bit. Add the boiled vegetables, mint, coriander and cook for a while. Grease a baking dish. Spread a half the vegetables on it. Layer half the rice on it. Sprinkle, half the saffron liquid, half the onions, half the fried nuts. Repeat with the remaining vegetables, rice, saffron and nuts. Dot with butter. Cover and bake in a hot oven at 400F for about 15 minutes. Alternatively, layer in a pan with a very tight lid and keep on a very slow flame for 10 minutes.

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