Again a one pot dish that I love cooking on holidays. This is a slightly elaborate recipe but if you can multitask you can cook it on 30 mins flat like I managed today.




Recipe is inspired from http://www.vahrehvah.com/popvideo.php?recipe_id=1310&Vegetable%20biryani

1.    Soak 2 cups of Basmati rice for 30 mins in water.

2.    Cook it in boiling water. Add salt and 2-3 cloves, 1 bay leaf while cooking. Drain the rice when around 70% done and keep aside.

3.    Add 2 tbsp ghee in a flat pan. Add whole garam masala - 2 bay leaf, 4-5 cloves, 4-5 black pepper, 2 cardamom, 2 tsp cumin seeds and saute

4.    Add 1 tbsp ginger garlic paste and saute

5.    Add 1 cup carrots, potato and cauliflower all cut into big pieces

6.    Add salt to taste and cook till vegetables are around 70% cooked

7.    Add 1 cup mint leaves, 1 cup coriander leaves and 3 green chillies slit lengthwise into two. Add ½ cup of fried onions

8.    Add 3 tbsp Garam Masala (you can add Biryani Masala if you have it readily available)

9.    Add 1 cup curd and mix all this well. Now add 1/2 cup of Paneer and sauté.

10.  Now take a flat vessel and spread ¾ of the vegetable mixture at the base. Check this for seasoning and adjust salt if needed

11.  Spread ¼ cup curd. Now add a layer of rice (use ½ of the cooked rice)

12.  Add cashew, almonds, ½ cup of mint, ½ cup of coriander and ½ cup of fried onions. Add the remaining vegetable mixture and rice and add saffron soaked in water

13.  Cook this whole flat vessel by covering it with a lid for 5 mins by keeping the vessel on a tawa to avoid burning the base of the biryani.

14.  Serve with Curd/raita