Handi Vegetable Biryani

 Vegetable Biryani is a  spicy rice dish with vegetables. Biryani are a contribution of the Mughals and that has been adapted by Indians.  This is a simple version of Vegetable Biryani which is served along with Raitha.The saffron aroma makes this dish very inviting. For a quick lunch or to serve your guests in a short notice, this is one of the best dishes. Hope you will enjoy this dish. Here you go…

Ingredients:

Basmati rice                      1 and 1/2 cups

Vegetables                       2 cups (carrot, beans, peas, potato, cauliflower)

Coconut milk                    2 cups

Water                            - ¼ to ½ cup

Tomato                           – 2 no

Ginger paste                    – 1 tsp.

Saffron                                – ½ tsp (soaked in 2 tbsp. of warm milk)

Finely chopped mint leaves    – 4 tbsp.

Coriander leaves                 – 4 tbsp

Unsalted butter                 1 tablespoon

Golden raisins                    2 tablespoons

Blanched, sliced almonds     2 tablespoons

Green chilies                     – 2 no

Butter /Ghee                       2 tbsp

Salt                                 – to taste.

Masalas:

Cinnamon                             – 1″

Cardamom                             – 2

Cloves                                   – 2

 Small bay leaves                 – 3 no

Fennel seeds                        – 1 tsp.

Red chili powder                   – ¾ tsp.

Star anise                           – 1no

Gram masala powder             – ½ tsp.

Method:

 Step 1

• Soak rice for 30 minutes. Wash the rice under cold running water until the water runs clear.  Drain the water and set aside.
• Chop the vegetables into small pieces. Chop, tomato, coriander leaves and mint leaves. Slit open green chili.  Keep aside. 

Step:2 

• Heat a pressure with 1 tbsp. of butter/ghee.  When hot, add, cloves, cinnamon, cardamom and star anise.
• Add the ginger pate and all masala powders. Cook until the raw smell of the spices is gone for about 5 to 6 minutes.
• Now add green chilies, mint, coriander leaves and fry for one more minute.   Add chopped tomatoes and cook till it becomes gravy.

Step: 3

• Heat a 1 tbsp. of butter /ghee in a pan, add bay leaves, , and fry for few seconds. Now Add the chopped vegetables leaves and fry for 3 minutes until it’s half cooked in the ghee. 
• Now add the rice , swallow fry in the ghee for 3 minute . Mix them well.
•  Now add the step 2 gravy in the rice and mix well, so that rice gets coated with all the masala. Turn off the stove.

Step: 4

• Add coconut milk, and water to the rice. Add salt and mix well.
• Transfer it to an electric cooker or pressure cooker.
• If you are using a pressure cooker, cook the rice for one whistle and then remove from heat.
• If you are using an electric cooker as soon as the light turns to warm or the rice is cooked, switch of the cooker. Let it cool.

Step : 5

• Transfer the rice into the Handi or baking vessel.
• Now sprinkle the saffron milk over the rice, 6 to 7 places.  Lastly pour the melted ghee, over the rice.
• Cover and seal with aluminum foil or roti dough. Cook in the preheated oven, for ten minutes at 275°C. Reduce temperature to 225°C and cook for another ten minutes.
• Alternately keep the Handi on a tawa and cook on low heat for fifteen minutes.
• Remove from the oven; decorate with   fried raisins, nuts, and fried bread cubes.
• Serve immediately with Raitha.