Shahi Veg Biryani

Shahi Veg Biryani is a Royal (Shahi) Style Rice Recipe, here Basmati Rice are cooked with aroma of Whole Garam Masala and flavored with Rich Dry Fruits. Ingredients: ---------- 1 large Onion, finely chopped 2 cloves of Garlic 1 teaspoon Ginger paste 3 tablespoon Toamto puree 2-3 tablespoon Curd 2 teaspoon Garam Masala Powder 2-3 tablespoon Ghee or Oil 1/4 cup each Diced Carrots,Beans, potato 1 medium sized Sliced Red Capsicum 1/4 cup Shredded cabbage Salt to taste **For Shahi Biryani Masala -------------------- 2-3 pieces of Dried whole red chilies 1 teaspoon Fennel seeds 1 teaspoon Cumin seeds 3-4 pieces of Cloves 2 pieces of Black Cardamom 1.5 teaspoon Whole coriander seeds **For Rice --------- 1 cup Basmati Rice 2 pieces of Cardamom 4-5 pieces of Cloves 2 sticks of Cinnamon 1 piece of Star Anise 1 teaspoon Cumin seeds 1 large Onion, sliced 1/2 cup Chopped cilantro leaves 3-4 tablespoon Chopped Mint leaves 1.25 cups Water Salt to taste 2-3 tablespoon Oil Ingredients for garnish ------------------- 3 small Onions, thinly sliced 1 teaspoon Cornstarch/Cornflour 1/4 cup Mixed nuts (Cashews, almonds, raisins) Oil for Frying 2-3 tablespoon Milk to sprinkle on rice 2 tablespoon Chopped cilantro leaves - to garnish Directions --------- * Dry roast the spices for 1-2 minutes in a heavy bottomed pan. Allow it to cool. Then transfer dry roasted spices to a grinder and ground it to its powdered form. * Chop the vegetables. In a heavy bottomed pan, heat oil and add ginger-garlic paste. Saute for couple of minutes. * Add chopped onions and cook until onions are translucent. * Add diced beans and carrots to the pan. * Add the tomato puree. * Add salt + 3 tablespoons of water and mix it well. * Cover and cook until vegetables are soft. * Pour in curd and mix. Add 1/4 cup + 2 tablespoon of shahi masala that we had prepared earlier. Mix it well. * Add capsicum, cabbage and cook for a minute. Take it of the flame and set it aside. Directions for preparing rice: ----------------------- * Heat oil in a heavy bottom pan and add whole spices. * Add onions and saute until light brown in color. Pour water. * Add rice and salt. Give it a good mix and bring it to a boil and parboil rice until all the water has evaporated. Do not overcook the rice. * Add chopped mint and cilantro leaves. * Fluff rice with fork and set it aside. Assembling Biryani: --------------- * Slice onions and fry onions in hot oil / ghee until crunchy and crispy, fry the nuts also.Set it on a paper towel to drain excess oil. * Time to assemble shahi pulao. Take a handi or a deep dish pan. Drizzle oil or ghee at its base. * Add a layer of rice at the base. * Top it with the layer of vegetables. * Again layer it with rice and keep repeating the layering process until all the veggies and rice is used up. Sprinkle milk on top. * Top the final layer with fried onions and nuts. * Finally add chopped cilantro leaves. * Cover the handi/pan and seal the cover with dough. Cook on low flame for 10 -15 minutes. * Remove the dough and uncover the pan. * Fluff the cooked rice with a fork. * Serve hot along with your favorite raita or chutney. Visit the Facebook page... For more recipes : Mummy's Cooking Lab