Simple Vegetable Biryani cooked in alternate layers of vegetables simmered in gravy & Steamed White Rice, in Dum Method.
As the time of year slips into winter, we end up spending more time indoors. More friends, more catchup’s & more sleepover parties. Elaborate cooking, tons of chit chat and loads of fun. All our weekend calendars need to be booked way in advance in order to avoid any collision and any plan change. This weekend went on just as planned. We invited one of closest friends over for dinner and it was one hearty evening. We were planning on how to spend the New Year midnight ideally and enjoyed gaming on our new fuss ball table, a present that was meant to arrive on time for Christmas ( and it came in early). Celebration has already kicked off!!
And for the weekend, just as we planned we had our mini cousin’s meet that is meant to happen around the Xmas Holidays. But this year it happened a couple of week’s early !! I am soo glad that we didn’t miss out on the fun, instead preponed the gathering. The mini cousins in both the families are off the same age and have their best-test moments, when they meet. In a span of 18 hours they would play with every single toy, with all the new forms of entertainment and gathering, that’s added to the collection since the last meet, leaving their younger sibling’s aside. “Well we are big boys now and need some privacy”, is what the 7 years old cousin friends quote! Not to forget the musical jamming these boys do.. As parent’s we take pride and look forward to the next gen jamming. One fantastic fun weekend we have had and we will cherish the meet like we do every time.
Since I have been anticipating all the fun over the weekend, dinner menu had to be ready. On Thursday evening when I was casually chitchatting with a close blogger friend, we were brainstorming on the options for starters to go along with biryani!! Believe me, it came soo handy and everything went on just as I had planned. Thank you Jyothi – You are a bounty of ideas. I worked on 3 set of starters for the weekend. Friday night was Tandoori Aloo and on Sat dinner, we had Hara Bhara Kabab and Saufina Paneer Tikka along with Biryani and Raitha! They were absolutely a lip-smacking combo. Here’s my recipe for a simple full proof Vegetable Biryani that will leave your guests finger licking.
Before I forget, there are more recipes for Rice Dishes – Vegetable Biryani, Simple Pulao, Mint Coriander Pulao, Methi Corn Pulao, Tomato Rice, Veg Fried Rice
Serves 4 | Total Time Taken 1 Hour
2 Cups Basmati Rice
3 Nos of BayLeaf
2 Nos of Bada Elachi
1″ Cinnamon Stick
3-4 Nos Cloves
1 Tbsp of Butter
4 cups of Boiling Water
1 Tsp of Oil
1 Tsp Cumin Seeds
1 Cup of Frozen Vegetables ( Carrots, Beans, Sweet Corn, Green Peas), defrosted
2 Medium Onions sliced thin
3 Medium sized Tomatoes, cut into chunks
1 tsp of grated ginger
1 tsp Kashmiri Chilli Powder
1/2 Tsp Turmeric Powder
1 Tsp Coriander Powder
1 Tsp Garam Masala
Salt to taste
1/2 Tsp of Clove Cinnamon Cardamom Powder Mix ( C3 mix)
Coriander Leaves + Mint Leaves for garnish
Wash Rice under running tap water and keep it aside for atleast 30 minutes.Heat butter in a non-stick pan. Alternatively you could use a combination of oil+ butter.Once heated, pop in the whole garam masala’s. Fry them for 1-2 minutes until done. At this stage, add the washed rice and fry them for roughly 4-5 minutes until all the water gets evaporated. Add 4 cups of Boiling water and allow to cook until its 3/4 done. Drain the excess water and spread them on a large plate.
The second step is to prepare the gravy. In a good tsp of Oil, add cumin seeds followed by grated ginger. If you enjoy add some garlic paste too. Fry until the raw smell is eliminated. Add sliced onions with a pinch of salt and fry until translucent. Add chopped tomatoes, saute until they get soft.It’s time to add the vegetables and give it a good stir. Sprinkle turmeric, chilli powder, coriander powder, 1/2 the garam masala, 1/2 of the C3 powder mix and needed salt followed by 1/2 cup of water.Cover with lid and cook until the vegetables are nearly done. Turn off the gas and pour all the gravy aside into another bowl.
The last and final step is to prepare the pan for dum biryani. In the very same pan that we cooked the gravy, spread a portion of the gravy ( containing the water + vegetables) in the base. Spread a layer of cooked rice followed by another layer of vegetables and then finally the rice. SPrinke some C3 mix and some garam masala on the top. Cover with the lid and cook in low flame for 5 minutes. Turn off the gas and let them settle for about 10 minutes in the simmering heat within the pan. Just before serving, garnish with chopped coriander leaves and mint leaves and serve along with Raitha.