Mixed Vegetable Biryani

Ingredients

  • 2 cups uncooked basmati rice
  • 2 tablespoon Kripa Desi Ghee/oil
  • 1 onion, finely sliced
  • 2 garlic cloves, sliced
  • 2 green chillies
  • 3 potatoes
  • 100g carrots, cut into cubes
  • 100g frozen or fresh green peas
  • 100g french beans, chopped
  • 100g mushrooms, sliced
  • ¼ cup fresh mint, chopped
  • ¼ cup fresh coriander, chopped

Spices

  • 1 tablespoon Kripa Biryani Masala 
  • ¼ teaspoon Kripa Turmeric
  • 1/2 teaspoon Kripa House Blend No. 27
  • 1 teaspoon Kripa Garam Masala No. 24
  • 2 tablespoon Curd/plain yoghurt
  • 2 cloves
  • 1 bay leaf, 1 Star Anise
  • stem of curry leaves
  • Salt to taste
Methods
  1. Clean the potatoes and boil till tender. Thereafter, roast the potatoes until golden.
    You could add some yellow food colouring and salt to taste. Keep aside.
  2. When cooking the rice add a little turmeric, clove, bay leaf and star anise with a little oil. Remove the rice from the heat when half cooked, grainy. Drain off excess water. Keep aside.
  3. Heat the ghee/oil in a large heavy-based pan. Reduce the heat. Sauté the onions, chilli and garlic until golden.
  4. Mix Kripa Biryani Masala, Garam Masala and House Blend with the curd/yoghurt. Add this mixture along with turmeric to onions and fry.
  5. Add the mushrooms, carrots, green beans, mint and sauté for 2-3 minutes until vegetables are
    tender.
  6. Add the green peas and salt and sauté for another 3 minutes. Add some water if required to
    prevent the vegetables from scorching.
  7. Add coriander and simmer until vegetables are cooked. 

Option 1 (Mixed Breyani):

Add in the potatoes and cooked rice to the vegetable mixture. Toss until all are well coated.
Allow the combined mixture to steam on low heat for 15 minutes.

 

 

Option 2 (Layered Breyani):

Remove the vegetable mixture from the heat. In a serving bowl place a thin layer of rice.
Then add ½ vegetables. On the vegetable mixture add the roasted potatoes. Add another
layer of rice (about half this time). Add the remaining vegetable mixture on the top of the rice,
ending with a final layer of rice. Steam this layered dish in the oven on 180°C for 10minutes.
Garnish with coriander and serve hot.