Vegetable Biryani is a bold and flavorful Indian rice dish with bell peppers, peas, carrots and potatoes in a spiced rice dish made with turmeric, garam masala and other warm spices.Most Indian recipes work well together, this dish is a bit spicy so a yoghurt raita would be great to cool it off a little.
Naan would also be a delicious side option as would other vegetarian Indian dishes like saag paneer or vegetable korma.
Vegetable Biryani
Vegetable Biryani is a bold and flavorful Indian rice dish with bell peppers, peas, carrots and potatoes in a spiced rice dish made with turmeric, garam masala and other warm spices.
Ingredients
- 2 cups rice,washed and soaked for 1/2 hours 1 tablespoon heaped garam masala powder salt to taste 2 tablespoons lemon juice
- 3/4 cups cups oi
- 1 tin peeled tomatoes,chopped
- 2 tablespoons tomato puree
- few strands of saffron
- 1 teaspoon garlic paste
- 1 teaspoon ginger paste
- 1 tablespoon heaped garam masala powder
- salt to taste
- 2 tablespoons lemon juice
- 2 green chillies
- 2 cups yoghurt
- 1 aubergine,small
- 1 courgette,small
- 4-5 okra(bhinda)
- 2 small potatoes,peeled
- few cauliflower florets
- 1/2 green pepper
- 4 pods of cardamom (whole garam masala)
- 4 sticks of cinnamon (whole garam masala)
- 4 cloves (whole garam masala)
- 1/2 red pepper
- 1,1/2 large onion,sliced lengthwise
- 1/2 onion,chopped
- pinch of yellow food coloring
Instructions
- Mix together half the quantity of whole garam masala, yoghurt ,tomatoes. tomato puree, green chillies, chopped onion, some saffron, a little yellow colouring, garlic, ginger and salt
- Cook on very low heat for 25-30 minutes until the sauce Is blended
- Heat the oil and fry the sliced onions to a rich brown colour and leave aside
- Cut potatoes, courgette, okra, aubergine and green and red peppers into round slices
- Quick fry all the vegetables separately end then mix into the sauce above
- Mix the fried onions (leaving some aside) end cook on low heat for about 10 minutes
- Add lemon juice and garam masala powder to the vegetable masala and leave aside
- Parboil drained rice In plenty of salted water and drain
- Heat 2 tablespoons oil with the remaining half of the whole garam masala until they splutter
- Pour this over the rice
- Mix the remaining food colouring end saffron in 1/4 cupwater
- Sprinkle this and the remaining fried onions over the rice, simmer over very low heat for about 15 minutes
- Serve The vegetable masala on a bed of rice
