Basmathi rice- 3cups
Saras biriyani masala- 2 tablespoons
Chilli powder- ½ tablespoon
Turmeric powder- ¼ tablespoon
Coriander powder- ¾ tablespoon
Garam masala- ½ tablespoon
Ghee- 2 tablespoons
Thinly sliced onion - 4
Finely chopped ginger – 1 big piece
Finely chopped garlic- 8 cloves
Chopped Green chillies- 4-5
Cauliflower chopped- 1 bowl
Carrot chopped- 1
Potato sliced- 1
Beans chopped- 4-5
Green peas- ¼ bowl (optional)
Bay Leaves- 2
Cardamom- 2
Cloves- 4
Cinnamon- 2
Star anise- 2
Curd- 1 cup
Curry leaves- 4 strands
Mint leaves-½ cup
Coriander leaves- ½ cup
Lime juice- 1 tablespoon
Oil- 2 tablespoons
Cashew nuts- ¼ cup
Raisins- ¼ cups
Take 3 cups of good quality Basmathi rice, wash and leave it to drain.
In a pan pour 2 tablespoons of oil. Fry some cashew nuts and raisins. In the same oil fry 2
thinly sliced onion. Keep it aside.
In another vessel pour around 6 cups of water. Add 1 tablespoon of ghee. Roast cloves,
cardamom, cinnamon, star anice, and bay leaves in the prescribed quantities. Add salt to taste. Add
rice to this and cook until it is 70% done. Drain the water. Spread the rice on a plate.
In a pressure cooker pour 1 tablespoon of ghee. Saute the above mentioned quantities of
finely chopeed ginger, garlic, rest of sliced onion and green chillies. Now add the chopped
vegetables. Into this add 2 tablespoons of Saras biriyani masala along with turmeric powder, chilli
powder,coriander powder and garam masala in the above mentioned quantities. Pour one cup of
curd and cook the entire contents for about 3 to 4 whistles. Put the flame off.
Take another vessel, coat some oil or ghee. Fill it with half portion of biriyani rice. On the
top fill the vegetable gravy. Again spread rest of the rice above the gravy. Garnish it with fried
onion, cashew nuts, raisins, mint leaves and corander leaves. Cover the lid. Cook for 15 minutes in
low flame. Yummy veg biriyani is ready.
Note: You can also make dum by mixing 2 cups of maida with 1½ cup of water to get a thick
dough. Paste it around the lid and cook the entire contents for 15 to 20 minutes.
