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There are many versions of vegetable biryani, all with its unique styles and flavours. Mine is filled with aromatic spices, different textures and opulence fit for any celebratory occasion. This is how I make it:
Preparation: 45 minutes Cooking/baking time: 20- 30 minutes Serves: 4-6
Deep Fry and set aside
Combine all the above ingredients deep fry and set aside.
Step 3 Fry in Ghee
60 ml ghee
3 star anise
3 pieces cinnamon sticks
4 cardamoms (elachi)
3 bay leaves
½ tsp cumin seeds
½ tsp fennel seeds (sombu)
2-3 sprigs curry leaves
2 tbsp (30ml) crushed garlic & ginger
1 ½ tbsp (22.5ml) coriander powder
½ tbsp (7.5ml) cumin powder
1 tbsp (15ml) garam masala
1 tsp (5ml) turmeric powder
1 tbsp (15ml) chilli powder
1 cup (250ml) Fresh green beans cut into 2cm pieces
½ (125m)l cup peas
½ 125ml carrots cubed
½ can plum tomatoes – pureed
½ (125ml) cup plain yogurt
1 tbsp (15ml) salt (adjust accordingly)
½ cup (125ml) fresh mint leaves roughly chopped up.
½ tbsp saffron soaked in 125ml water.
½ cup (125ml) fresh coriander leaves roughly chopped up
Garnish with coriander.
Serve with cucumber yogurt (riatha), pickles and salads of our choice.