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VEGETABLE BIRYANI Recipe | | Main Course Recipe by Tarla Dalal |
| | INGREDIENTS | For the rice
2 teacups uncooked long grained rice
1/4 teaspoon saffron
Other ingredients
1 teacup fresh curds
2 onions, sliced
2 tablespoons tomato puree
2 teacups mixed boiled vegetables
2 tablespoons fresh cream
A pinch sugar
5 tablespoons ghee
Salt to taste
To be ground into a paste
4 red chillies
2 green chillies
4 cloves garlic
25 mm. piece ginger
1 tablespoon cashewnuts
2 teaspoons coriander seeds
3 cardamoms
For garnishing
A few chopped mint leaves
| | METHOD | For the rice
Boil the rice. Each grain of the cooked rice should be separate. Drain and cool.
Warm the saffron, add a little water, rub until it dissolves and add to half the quantity of the rice. To the other half of the rice, add 1/2 teacup of curds. Keep aside the two rice portions.
How to proceed
Heat 3 tablespoons of ghee and fry the onions until light brown. Keep aside the onions.
In the same ghee, fry the paste for 2 to 3 minutes. Add the tomato puree, vegetables and the remaining curds and cook for a few minutes. Add the cream, sugar and salt.
Put the balance 2 tablespoons of ghee in a large bowl.
Sprinkle some fried onions and then a little saffron.
Next, spread some vegetables and thereafter some curd rice. Make alternate layer of onions, saffron rice, vegetables and curd rice in this manner.
Cover and bake in a hot oven at 230 degree C ( 450 degree F) for 20 minutes.
Turn upside down, sprinkle mint leaves on top and serve hot.
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