Vegetable Biryani

Serve with raita.

Ingredients:
Basmati rice - 1 cup ( 1 1/2 cups rice cooker cups)
Vegetables - 2 cups, cut into pieces (carrots, green beans, cauliflower, peas)
Salt to taste


Yogurt - 1/4 cup
Garlic - 2 cloves
Ginger - 1/2 inch piece
Green chili - 1
Sugar - pinch
Turmeric powder - 1/2 tsp
Cumin powder - 1/2 tsp
Coriander powder - 1 tsp
Oil - 2 tbsp
Bay leaf - 1
Onion - 1 small, chopped finely
Tomato - 1, chopped finely
Garam masala:-
Cardamom - 3
Cinnamon - 1 inch stick
Cloves - 4
Peppercorns - 1 tsp
Cumin - 2 tsp


Saffron - 7 to 8 strands soaked in 1 cup of warm milk
Coriander leaves (Cilantro) - 1 cup, chopped
Onion - 1, sliced and shallow fried in oil till almost golden
Ghee - 2 tbsp


Method:

Rice:-

• Soak rice in water.
• Boil about 5 cups of water and add the soaked rice. Add salt.
• Cook the rice till almost done.
• Drain and allow the rice to cool. Spread on a sheet/tray to prevent further cooking.

Vegetables:-

• Heat oil in a pan.
• Add bay leaf and the whole garam masala. Stir for a minute.
• Add chopped onion and fry till translucent.
• Add vegetables and stir.
• Add chopped tomato and fry till oil separates.
• Add cumin, coriander and turmeric powder.
• Blend garlic, ginger, chili and yogurt and add to the vegetables.
• Add salt and a pinch of sugar and a little water if required and cook covered till done.
• Allow the gravy to thicken (very thick consistency) and check the salt.

Biryani Layers:-

• In a microwaveable dish, spread half of the cooked rice.
• Pour half of the saffron milk all over.
• Spread half of the fried onion slices.
• Spread all of the vegetable gravy.
• Add the remaining rice and cover the vegetables completely.
• Pour the remaining saffron milk over.
• Sprinkle a pinch of salt and spread the remaining fried onion slices.
• Melt the ghee and pour all over the rice.
• Cover with a microwave safe lid and microwave for 3 to 4 minutes till the rice is done.
• Remove the lid and microwave for 2 more minutes to allow all the milk and the extra moisture to dry.
• Garnish with coriander leaves. Mix well and serve hot.