*~* Winner for Cooking Comp Oct 2013 *~*

**attiaahsan** · 31-10-2013, 12:59 AM

Winner hain Cooking comp ki

@Cute PaRi;

yeh rahi in ki sharing

Cute PaRi

Mughlai Vegetable Biryani

Click here to view the original image of 616x616px and 206KB.

Click here to view the original image of 616x616px and 206KB.

vegetables
Ingredients
½ cup fresh beans, chopped
½ cup green peas
1 cup carrot, chopped into small cubes
1 cup cauliflower cut into small florets (about 12 small florets)

rice
Ingredients
2 cups long grain basmati rice

masala
Ingredients
1 tablespoon cashewnuts
½ tablespoon khus khus (white poppy seeds)
1 tablespoon fresh grated coconut
1/3 cup vegetable oil
2 small onions grated (about ½ cup when grated)
½ bay leaf
1 thin piece of cinnamon
4 cloves
2 cardamom pods
1 teaspoon ginger paste
1 teaspoon garlic paste
2 medium tomatoes, pureed in a blender
½ cup full fat yogurt
1 teaspoon garam masala
2 teaspoons chili powder
¼ teaspoon cumin powder

Method
1. Grind the cashew, khus khus and coconut into a smooth paste, using as little water as possible. Set aside.

2. Heat oil in a large skillet. Add grated onions, and cook on low heat till the onions are brown, about 10 minutes.

3. To the onions, add the bay leaf, cinnamon, cloves, and cardamom. Crank up the heat to medium and stir for about 1 minute or till fragrant.4. Add the ginger and garlic pastes. Stir and let it cook for about 30 seconds.

5. Add the coconut, khus khus, cashew paste. Stir another 30 seconds.

6. Add pureed tomatoes and cook for about 4 minutes. Remove the skillet from the heat.

7. Add yogurt and mix well. Moving the skillet away from the heat when adding yogurt will prevent it from curdling.

8. Return the skillet to the stove. Turn heat to low, and add garam masala, chili powder, and cumin powder. Stir for 1 minute.

9. Now add the reserved vegetables and salt. Cook for 10 minutes or till the vegetables are almost done. Add ½ cup water, and simmer another 3-5 minutes.

10. Taste the gravy and adjust salt if needed. Remember: this gravy will be spicy, but when you add the rice to it later, everything will balance out.

11. Now you are ready to layer the biryani. Take a large baking dish. Lightly oil the inside.
12. Layer everything in this order – half the rice, half the chopped cilantro, half the chopped mint, all the vegetables and gravy, remaining half of the rice, saffron dissolved in milk, remaining half the cilantro and mint. Drizzle the top with ghee.

13. Cover the baking dish and bake in a 350f oven for 15 minutes or till the rice is cooked through but not muchy. Turn the oven off, and let the biryani sit in the hot oven another 10 minutes.

topping
Ingredients
2 medium onions

14; When the biryani is done, top with the fried onions.

Serve biryani hot with raita or yogurt.