Vegetable Masala Biriyani

A very different preparation of rice and vegetables! Biriyani is a tweaked version of fried rice with more spices and flavors. The preparation is little bit tedious, but I guarantee that it's definitely worth it.

Cook Time:

45 Minutes

Yield:

6 Servings

Ease of Cooking:

Moderate

Ingredients

• Basmati Rice - 2 cups
• Red Potatoes - 4 (Medium sized cut into bite sized cubes)
• Green Beans - 10 (cut into small pieces)
• Carrots - 2 (cut into small pieces)
• Green Peas - 1 cup
• Cinnamon - 2 Sticks
• Black Pepper - 2 teaspoons
• Cloves - 2-3
• Cardamom - 4-5
• Bay Leaves - 1-2
  
• Chili powder - 3 teaspoons
• Coriander Powder - 2 teaspoons
• Black pepper powder - 1 teaspoon
• Garam Masala Powder - 1 teaspoon
  
• Oil/Butter - 4-5 tablespoons
  
• Salt - As required
• Water - As required
• Garlic chopped -1 tablespoon
• Green chili - 2 (cut into fine pieces)
• Ginger - 1 tablespoon (chopped into small pieces)
  
• Ripe Tomatoes - 3 (cut into small pieces)
• Biriyani Masala Powder - 1 teaspoon
• Dried fenugreek leaves(Kasuri Methi Leaves) - 1 teaspoon
• Salt - As required
• Onion - 2 (Medium sized chopped into small pieces)
• Cumin Seeds - 1 teaspoon
• Coriander seeds - 1 teaspoon
• Coriander Leaves - A bunch chopped
• Cashewnuts - 1 tablespoon
• Raisins - 1 tablespoon

Preparation

Stage 1

1. Soak the rice in 4 cups of water for at least 30 minutes.
2. Marinate the potatoes with one teaspoon of chili powder, coriander powder, black pepper powder,garam masala powder, salt and a little bit of oil. Keep it aside for 15 minutes. I usually use red potatoes as it gives more flavor to the dish. You can use regular potatoes also.
   
3. Heat a pan, add 2 tablespoons of oil/butter and stir fry the potatoes for about 5-10 minutes, until its well cooked and golden brown in color. Keep it aside for stage 3.
   
4. In a big sauce pan boil 5-6 cups of water. Once the water starts boiling add rice, a drop of oil and the whole spices(Cinnamon, Black Pepper, Cloves, Cardamom, Bay leaves).
   
5. Stir it in between so that the rice is mixed well with the spices. Once the rice is half cooked add salt, green beans, carrots & green peas. Let it boil for another couple of minutes.
6. Check the rice in between to make sure its not over cooked. Once its cooked strain out the water using a strainer.
   
7. Set it aside and get ready for stage 2

Stage 2

1. Heat a pan and add 2 tablespoons of oil/butter.
2. Add garlic and stir it for a minute. Wait until it emits a nice aroma. Add green chili and ginger. Stir for another minute.
   
3. Add chili powder and coriander powder. Saute for a minute until the raw smell of the powders are gone.
   
4. Add tomatoes to the mixture and saute them until the tomatoes become mushy and everything in the pan is mixed well.
5. Add Biriyani Masala & the Kasuri Methi Leaves(Dried fenugreek leaves) to the pan and mix well.
   
6. Set it aside for the final preparation.
   

Final Preparation

1. Heat a big pan and add 1 tablespoon of oil/butter. Add cumin seeds & coriander seeds to the pan. Wait for it to splutter.
2. Add onion and saute well until the onion is golden brown in color.
3. Add the rice, veggie mixture & fried potatoes from Stage 1 to the pan. Mix well.
   
4. Add the tomato masala from Stage 2 to the pan and mix well.
   
5. Finally add chopped coriander leaves, cashew nuts and raisins to the pan.
6. Mix everything together.

Hot & Spicy Mixed Masala Biriyani is ready to be served with salad. Enjoy!