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The ingredients needed to make My Husband's Favourite Vegetable Biryani:
- Get 2 cups basmati rice
- Get 1 carrots, chopped
- Use 1 potato, cubed
- Take 2 tablespoons green peas
- Prepare 2 green chilis, sliced
- Prepare 1/2 green pepper, sliced
- Use 3 cauliflower florets
- You need 3 tomatoes, finely chopped
- Prepare 2 onions, sliced
- Get 1/2 cup yogurt
- Use 2 tablespoons butter
- Prepare 2 tablespoons peppermint, chopped
- Get 2 tablespoons cashew nuts, cut into halves
- Get 2 tablespoons dried coriander, chopped
- Use 3 saffron threads, soaked in 1 tablespoon milk
- Prepare vegetable oil to fry
- You need salt to taste
- Get for the paste
- Use 4 cloves garlic, peeled and grated
- Use 2 onions, peeled and sliced
- Prepare 2 teaspoons garam masala
- Provide 1 ginger, peeled and grated
- Prepare 1 teaspoon garam masala
- You need 1 teaspoon ground coriander
- Get 1/2 teaspoon turmeric
- Use 1/2 teaspoon chili powder
- You need for the Garam Massala mixture: (makes ½ cup)
- Take 2 tablespoons ground cardamom
- Prepare 1 cinnamon stick, broken up
- Provide 2 tablespoons cumin seeds
- You need 1 tablespoon clove
- Prepare 2 tablespoons black peppercorns
- Prepare 1 teaspoon nutmeg
- Take 2 tablespoons coriander seeds
Steps to make My Husband's Favourite Vegetable Biryani:
- To prepare the garam masala: mix, then toast all ingredients in a pan for 10 min, transfer to a coffee/spice grinder and grind them into a powder.
- Soak the saffron strands or threads in milk until they dissolve completely. Set aside.
- Place the rice in a pan, add salt and cover it with water. Cook the rice until it is half done, around 10 minutes. Strain and let cool.
- Fry the cashew nut for a few minutes or until they start changing color. Set aside.
- In a deep saucepan, fry the onions until they become golden and crunchy. Remove from oil and set aside.
- Fry each vegetable alone until it gets cooked. Set aside.
- Put all the paste ingredients in a blender and grind well. Fry the obtained paste for 4 minutes. Add in the tomatoes and stir for about 3 minutes.
- Mix in the yoghurt and cook until some of the liquid evaporates.
- Add in the fried vegetables, mint, and coriander. Simmer over low heat until the vegetables are well coated with the sauce about 5 minutes.
- In a baking dish arrange alternate layers of rice and the prepared vegetables stew. Add butter on top and bake in a moderately hot oven for 20 minutes.
- To serve, transfer the rice and vegetable cake in a serving dish and garnish with the fried onions and cashew.
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