Vegetable Biryani

People who are regular readers on my blog would know by now how much I love biryanis. I never stop from trying out different varieties. This time it is the vegetable biryani.

Healthy Oil Free Vegetable Biriyani

Oil Free Vegetable Biriyani

Recipe adapted from Sanjeev Kapoor's Khana Khazana

Biriyani is one of India's flavourful and favorite dish. Usually lots of oil and ghee goes into its preparation which makes it high in calories. This one is a healthy, quick and easy recipe for those who love Biriyani's but avoid it due to its calories. 

INGREDIENTS

Basmati Rice	1 ½ cup
Green Cardamom	8
Black Cardamom	1
Cloves	15
Cinnamon	1 ½’ stick
Bay Leaf	1
Caraway Seeds(Shahi Jeera)	½ tsp
Onions(diced)	2 medium
Carrot(1/2’ pieces)	2 medium
French Beans	15
Cauliflower	12 florets
Green Peas( shelled)	1 cup
Ginger Garlic paste	1 ½ tbsp
Turmeric Powder	1 tsp
Red Chilly Powder	1 tbsp
Coriander Powder	1 tbsp
Yoghurt	½ cup
Rose Water	½ tsp
Tomato Puree	1 cup
Garam Masala Powder	1 tsp
Corriander Leaves	2 tbsp
Mint Leaves	2 tbsp
Salt	To taste

METHOD

Soak rice for ½ an hour.

Boil 4 cups of water. Add salt, 2 green cardamom, 5 cloves, ½ ‘  cinnamon and rice.

Cook till half done and strain.

Heat a non stick Kadai or pan. When heated add remaining green cardamom, black cardamom, clove, cinnamon, bay leaf and caraway seeds. Roast for 5 seconds.

Add diced onions, carrot, French beans, cauliflower florets and salt.

After 2 minutes add green peas and stir well. Cover and cook on medium flame for some time.

Add ginger garlic paste with  little water and stir well.

Add turmeric, red chilly and coriander powder. Stir and cook well. Remove the bay leaf.

In a small bowl, whisk yoghurt well with rose water and little water.

Add tomato puree along with ½ tsp garam masala and simmer for 2 minutes.

In a microwave safe deep bowl arrange a layer of rice. Pour half the vegetable mixture.

Lay another thin layer of rice and top it with garam masala, coriander and mint leaves, half of the yoghurt mixture.

Repeat the procedure.

Cover and cook in microwave on High 100% for 4-5 minutes and let it stand for 5- 10 minutes.

Serve hot with raita and chutney.