Food - Vegetable Biryani

Ingredients:

For the rice

• 1 cup Basmati rice
• 2 cloves
• 1 stick cinnamon
• 2 bay leaves
• 2 cardamoms
• Salt to taste

For the vegetable gravy

• 1½ cups mixed par boiled vegetables (carrots, peas, cauliflower, French beans, potatoes), cubed ½ teaspoon cumin seeds
• ¾ cup onions, finely chopped
• 2 teaspoons ginger-garlic paste
• 3 teaspoons chilli powder
• 2 teaspoons coriander powder
• ¼ teaspoon turmeric powder
• ½ teaspoon garam masala
• 1 cup tomatoes, chopped
• ½ cup low fat milk
• 1 teaspoon oil
• salt to taste
• 3 tablespoons low fat yoghurt
• 2 tablespoons chopped coriander
• A few saffron strands

Preparation for the rice:

1. Wash the rice.
2. In a large pan add rice with 3 cups of water, cloves, cinnamon, bay leaves, cardamoms and salt.
3. Bring it to a boil then lower the heat. Cover the pan and simmer till the rice is nearly cooked. Drain and keep aside.

Preparation for the vegetable gravy:

1. Heat the oil in a deep heavy bottomed pan and add the cumin seeds.
2. When they crackle, add the onions and ginger-garlic paste and sauté till the onions turn golden brown.
3. Add the chilli powder, coriander powder, turmeric powder and garam masala with half cup of water and sauté for 2 to 3 minutes.
4. Add the chopped tomatoes and cook over a slow flame for 7 to 8 minutes.
5. Add the milk with ½ cup of water and continue to simmer for 5 to 7 minutes.
6. Add the boiled vegetables and mix well.

Method:

1. Combine the yoghurt, coriander and saffron and mix well.

2. In a deep vessel, arrange the vegetable gravy on the base.

3. Top with the rice and spoon the curd mixture over the rice.

4. Cover with a tight lid or aluminium foil and cook on a griddle over a slow flame for 25 to 30 minutes or bake in a pre-heated oven at 200ºC for 20 minutes.

Serve hot with Cucumber raita.