Vegetable Biryani Recipe:
Say hello February with a winter vegetable Biryani, delicious goodness in one meal.
Its great when a new month begins on a weekend for then we say hello to February with some great weekend food like this winter vegetable biryani today. I know that could be just one of my many stories to indulge into food, but who cares what the story is as long as we get to eat awesome food at the end.
My life these days is about eating and living better in general, just as resolved at the start of this year. It feels happy for I am finally doing things I had only been planning for long. The little changes, like eating healthier and on time, exercising regularly and finally doing my own small terrace pot-garden are making me feel happier. Seriously what else do we need in life but to be happy.
Well a little about the biryani now, it’s a flavourful biryani cooked with the winter vegetables, broccoli, green peas and carrots in the traditional style. I have used olive oil as it goes well with the vegetables used here and also makes the recipe healthier, but of course did not cut down on the spices to make sure that the flavours, fragrance and texture of the vegetable biryani recipe is not altered.
Ingredients (Serves 2-3):
- 1 cup basmati rice
- 150 gms Broccoli, separated into chunky 6-8 florets with stem
- 1 large carrot, cut into ½ inch long chunks
- ¾ cup Green peas
- 2 medium onions, sliced
- 1 green chilli, finely sliced
- 2 tsp ginger garlic paste
- A few strands of saffron soaked in ¼ cup milk
- ¼ tsp turmeric pwd
- ½ tsp red chilli pwd
- 1 tsp coriander pwd
- ½ tsp garam masala pwd
- 2 cinnamon stick, about an inch each
- 2 green cardamom
- 4-5 cloves
- 2 star anise
- 1 sprig of mace
- 1 black cardamom
- 2 pinch of asafoetida
- 2 tbsp olive oil
- 1 tsp clarified butter
- ¼ cup chopped coriander
- 5-6 almonds, sliced
- Salt to taste
- Bring 3-4 cups of water to boil with 2 cardamoms, 2-3 cloves, 2 maces and a little salt. Then cook the basmati rice in this water until about 2/3th done. Drain and kepp the rice along with the whole spices aside.
- In a wok heat a tbsp of olive oil and fry half the onions until browned, drain and keep aside. Now add the remaining olive oil, add asafoetida and the remaining whole spice and fry until fragrant. Then add the remaining onions and fry until pink, add broccoli and carrots and fry for a minute.
- Add ginger garlic paste, turmeric, chilli pwd, coriander pwd and reduce the flame to low and fry for 2-3 minutes until the florets are half cooked. Add green peas, dress with salt, sprinkle half the garam masala pwd, green chillies and stir fry on high flame for a min and turn off the heat.
- To arrange the biryani take a deep microwave safe bowl with lid (if using the microwave) or a deep cook pot with lid (if using the gas stove). Spread half the rice on the bottom, follow with half the vegetables, and then a layer of the remaining rice and pour the saffron soaked milk over it.
- Then spread the final layer of vegetables on the top, sprinkle half the browned onions and the chopped coriander on the top. Finally sprinkle the rest of the garam masla pwd and pour the melted clarified butter on top.
- Now drain out all the spices from the wok used to fry the vegetables with ½ cup of water and add to the layered biryani. Finally cover tightly with the lid and cook on high heat (or flame) for 5-7 minutes. Turn off the heat and allow to rest for 10 minutes.
- Open the lid sprinkle the rest of the fried onions and almonds and serve with a fresh curd raita of choice.
Dos and Don’ts:
- Add vegetables of your own choice, like beans, cauliflower, potatoes etc
- Add some chopped mint leaves for the minty flavour.
- Also some extra oil would give a more restaurant like feel if you are not too conscious.