Awadhi Vegetable Biryani
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Aromatic Rice Layered with Vegetables and Served with Garlic Flavoured Yoghurt.
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Ingredients
- 400 gm Basmati rice
- 7 tbsp ghee
- 2 large onions sliced
- 1 tsp black cumin seeds
- 8 cloves
- 2 *1- inch sticks cinnamon
- 1 whole piece mace
- 1/4 tsp grated nutmeg
- 3 tbsp Ginger paste
- 3 tbsp garlic paste
- 100 gm shelled green peas
- 100 gm baby potatoes
- 100 gm small cauliflower
- 100 gm French beans cut into 1 inch pieces
- 100 gm carrots sliced diagonally
- Salt
- 1 tsp black pepper powder
- 1/2 cup yoghurt
- 4 black cardamoms
- 4 green cardamoms
- 2 bay leaves
- 1/2 fresh mint leaves finely chopped
- A few drops of rose water or kewda
- 2 tbsp unsalted butter
- Wheat flour dough to seal the dish
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Instructions
- Wash the rice and soak in water for half an hour.
- Heat 4 tablespoon of ghee in a pan fry the sliced onion in batches to golden brown and remove with a slotted spoon.
- Drain on absorbent paper. In the same pan salute half the black cumin seeds till they begin to sizzle. Add 2 cloves 1 cinnamon stick half the mace the nutmeg and peppercorns and saute till fragrant.
- Add the ginger and garlic paste and saute for 1 min. Add salt pepper and the vegetables and saute over a low heat for 1-2 minutes.
- Add yoghurt and cook till the vegetables are almost tender.
- Meanwhile in a separate large pan bring 8 cups water to a boil with 2 tablespoon of salt or to taste. Tie the remaining cloves, cinnamon tick, mace, black cumin seed, black cardamom, green cardamom, in a piece of muslin cloth to make a small bundle.
- Add to the water with bay leaves. Cook on a low heat for 15-20 mins to allow the spices to infuse the water with their flavour.
- Drain the the rice and add to the pan and cook till half done. Remove from the heat and strain. Reserve the strained water.
- Stir the remaining ghee into the rice and set aside.
- To assemble the biryani spread half the fried onions at the base of a deep heavey bottomed heatproof casserole.
- Spread half the rice over the onions.
- Spread a layer of the vegetables and the chopped mint over the rice . Cover with the remaining rice and top with fried onions.
- Sprinkle the rose water and the kewabs water.
- Cover with a lid and seal it with the dough. Place on a hot area or griddle and cook on a low flame till steam begins to escape.
- Remove from heat a d let stand for 2 mins. Remove the dough seal uncover and fluff up the rice with a fork.
- Serve hot with burrani. Garlic raita.
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