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Ingredients - Classic Indian Style Basmati Rice Vegetable Biryani Recipes - By Chef -Lipika Mohanty.
- Basmati Rice- 1 & 1/2 cups
- Carrots- 2 medium size(cut it into strips)
- French beans-15 to 18 pieces
- Cauliflower- 10-15 florets
- Green peas- 1 cup
- Salt- as required
- Whole masala:
- Green cardamons- 8
- Black cardamom 1
- Cloves- 15
- Cinnamon- 1/2 inch stick
- Bay leaf- 1piece
- Jeera or(shahi jeera) 1teaspoon
- Ginger-garlic paste- 1 and 1/2 tablespoons
- Turmeric powder- 1 teaspoon
- Red chilli powder- 1 tablespoon
- Coriander powder- 1 tablespoon
- Yogurt 1/4 cup
- Rose essence or kewara essence- 1/2 teaspoon (optional)
- Saffron (kesar) a few strands soak in milk
- Fresh or readymade tomato puree- 1 cup
- Garam masala powder- 1 teaspoon
- Chopped coriander leaves
- Some mint leaves chopped for garnish
Boil basmati rice in four cups of salt-cured boiling water with one black cardamom, two green cardamoms, 0.5 inch stick of cinnamon , 5 cloves, till three-fourth done. Drain excess water and put aside. Heat a pan. Add the remaining cardamoms, black cardamom, cloves and cinnamon at the side of herb and roast caraway seeds. Add carrot, onions, cauliflower florets, French beans & peas.
Cover and cook on medium heat for 2 minutes. Sprinkle salt, add ginger, garlic paste mixed with water & stir. Cover and cook for 2 minutes then add red chilly powder, turmeric powder, and coriander powder. Add a bit milk, water & whisk well. Add tomato puree and 0.5 teaspoon garam masala powder with vegetables and blend well. Cook for 2 minutes.
Arrange rice on bottom layer. Over that add prepare cooked vegetables followed by another part or layer of rice. Sprinkle garam masala powder, 0.5 the mint leaves, 0.5 the coriander leaves and 0.5 milk and water mixture. organize the remaining vegetables follow by the rice. Sprinkle the remaining coriander leaves, garam masala powder, mint leaves and remaining food mixture. Cover with a semiconductor lid and cook within the microwave for 4-5 minutes on high temp. Let it indicate 5 minutes. Serve hot vegetable biryani.