Here I am, back after spending an awesome two weeks in Dubai. Though I had plans to try out some new dishes during the trip, cooking took a back seat when I realised that I had too many places to visit and too many friends to catch up with. :-P.
The first meal I made after returning was Vegetable Biryani. Though I have prepared Vegetable Biryani in other ways, this recipe is our favourite ever since I made it the first time. Here it goes.
Vegetable Biryani - II
Here I am, back after spending an awesome two weeks in Dubai. Though I had plans to try out some new dishes during the trip, cooking took a back seat when I realised that I had too many places to visit and too many friends to catch up with. :-P. The first meal I made after returning was Vegetable Bi
Wash the rice and soak for 30 minutes. Meanwhile grind the roasted poppy seeds along with cashewnuts and a tablespoon of water, into a fine paste. Keep aside. Steam the cubed vegetables till cooked through. Do not overcook or it will turn mushy. Keep aside.
Heat oil in a pan. Put the cardamoms, cinnamon and mace. When they swell up, add the grated onions and saute till almost brown in colour. Add the ginger garlic paste and cook till the raw smell goes. Add the chilli powder, turmeric powder and cook for a minute. Add the cashew nut - poppy seed paste followed by the tomato puree and cook till the oil separates. Tip in the steamed vegetables followed by beaten curd, salt and nutmeg powder. Mix well. Switch off heat and keep aside.
Take water in a large utensil. Add salt and kasoori methi and bring the water to a boil. Add the soaked rice and cook it. Do not overcook. Drain and keep the rice aside.
Take a big pan or utensil and grease well with ghee or oil. Spread 1/3rd of the cooked rice evenly at the bottom of the pan. Take half the quantity of the vegetable mixture and spread evenly on top of the rice. Take 1/3rd portion of the chopped leaves and sprinkle on top of the masala. Layer the rice again followed by masala, chopped leaves and a final layer of rice.
Sprinkle the rose water on top of it and cover the pan with an aluminium foil or a tight fitting lid. Place the pan on top of a heat diffuser or tawa and cook on low heat for 15 minutes. Garnish with fried onions, toasted cashew nuts and raisins and chopped leaves. Serve hot with raita and pickle.