Kids getting sick, and you not able to do anything to reduce their pain, is the most miserable situation a mom can be. Last 2 weeks was a nightmare for me. Kiddo was down with severe cold and cough for one week, followed by fever the next week.
It was sleepless nights, check fever every 3 hrs, giving medicine every 6 hrs… poor kid, he never complained. All he wanted was a big hug from mommy and sleep in her arms.
Finally today he is feeling a lil better, and so am I. He got back the bright smile and twinkle in his eyes and I cannot ask for more.
So come and join me to celebrate with this absolutely delicious, Vegetable Biryani.
Do not worry about the long list of ingredients, just follow the steps and see how easy it is!
What you Need :
For Rice :
Basmati Rice : 3 cups uncooked
Water : 6 cups
Bay leaves : 3
Cloves : 5
Cinnamon : 2 inch
Start anise : 1
Green cardamom : 5, crushed
Black Cardamom : 1, crushed
Marati Moggu : 1
Salt : to taste
- Wash rice, in several changes of water till the water runs clear.
- Soak the rice in enough water for at least 30 min.
- Add 6 cups of water in a big heavy bottomed pot.
- Add in all the ingredients from Bay leaves to Salt.
- Drain rice, and add it to the water.
- Cook till almost done.
Masala Powder :
Corriander seeds : 2 Tbsp
Fennel seeds : 1 tsp
Cloves : 10
Cinnamon : 2 inch
Cardamom : 6
Black Cardamom : 1
Star Anise : 1
Mace : 1
- Dry roast and grind to fine powder
- You will need around 3 – 4 Tbsp of the masala powder, the remaining powder can be stored for future use.
Fried Onions :
Onion : 2, big
CornFlour : 1 Tbsp
Sugar : 1 Tbsp
- Slice onions very finely and add cornflour and sugar and mix well.
- Fry them in the oil in batches, till they turn brown.
- Drain them on a paper towel and keep aside.
Mixed Vegetables : 3 cups, like carrots, cauliflower, potato, beans – cubed
Curd : 400 gms
Whole Garam Masala : CLoves-6, Cinnamom-2 inch, Start Anise-1, Mace-1, Shah Jeera – 1 tsp
Oil : 4 Tbsp
Ginger Paste : 1 tsp
Garlic Paste : 1 tsp
Lemon jiuce : from 1 lemon
Green Chillies : 3 or 4, slit lengthwise
Coriander : a handful, chopped
Mint : a handful, chopped
Ghee/Clarified Butter : 4 Tbsp
Fried Cashews and Almonds : 1 cup
Saffron : 1 tsp, soaked in half cup warm milk
Rose water : 1 Tbsp
- Add oil in a deep wide pan.
- When oil is hot, add in whole garam masala.
- Fry for a minute and add ginger and garlic pastes.
- Fry till the raw smell disappears.
- Add in vegetables. Fry on medium heat for few minutes.
- Add in salt, 2 Tbsp of masala powder and fry well.
- Add in curd and mix well.
- When the veggies are almost, around 75% done, add in lemon juice and half of coriander and mint.
- Sprinkle half of fried onions.
- Now layer the 3/4 th cooked rice.
- Pour the melted ghee on the rice.
- Pour the saffron milk all over the rice.
- Similarly sprinkle the rose water evenly all over the rice.
- Sprinkle 1 Tbsp of masala powder, add the fried nuts and on this layer remaining half of fried onions and coriander and mint.
- Cover the pan with an aluminium foil and place the lid tightly.
- Cook on very low heat for about 30 to 45 minutes.
- Serve hot with raita or Shorva.
Mom’s Notes :
Add fried bread slices while serving for the extra taste. It really enhances the looks and taste of the dish.
Adding Rose water is purely optional.. it gives a unique flavor to the rice.
The extra masala powder can be stored and used in other biryani’s or gravies.
Making the fried onions when you have lots of free at time at hand , and storing them reduces half the work.