Vegetable Biryani
Recipe ID
                 24
CurryType        Biriyani
Strength
                 Medium hot
Recipe Description
Difficulty
                 Moderate
Source
Vegetarian
                 Yes
Vegan            No
Time to Prepare
                 Unspecified
TimeToCook       Unspecified
Number of Servings
Ingredients      2 1/2 cups rice (basmati preferred)
                 2 med-large onions, sliced real thin
                 To soak: in 2 cups thick yogurt, For best
                 results: soak
                 for 2-3 hours.
                 6 med tomatoes, diced
                 6 cardadmoms
                 6 cloves
                 6 cinnamon sticks
                 1 tspn turmeric
                 1 tspn garam masala
                 2 tspn coriander powder
                 1/2 tspn red chilli powder
                 1 bunch chopped coriander
                 1 bunch fresh mint leaves, torn
                 5 green chillies, slit
                 Grind to paste: (and add to above yogurt
                 mix to soak)
                 4-5 cloves garlic, 4 green chillies, inch
                 ginger.
Instructions     Fry half the onions in a little ghee/oil
                 until
                 transluscent,add washed drained rice, stir
                 till oil coated
                 and a little crisp. Cook on low, low heat
                 till 3/4 quarters
                 done. Remove from heat.

                 Sliver veggies. (carrots, beans)
                 (cauliflower in small
                 florets)

                 Warm 4 tbspns oil and a litle ghee for
                 flavor. Drop bay
                 leaves, fennel, star anise (a must!). Fry
                 onions till clear.
                 Add veggies, stir until crisp cooked. Add
                 yogurt mix.
                 Salt to taste. And cook it down till thick
                 and spoonable.

                 Pre-heat oven to 400.

                 Spread some rice in a large aluminum baking
                 pan, then
                 alternate by spreading some of the yogurt
                 mix. Repeat,
                 alternating rice and yogurt mix till
                 everything is used up.
                 Cover tightly with foil wrap by crimping foil
                 over edges
                 of pan. Bake for 30 mins.
Notes            Water for cooking basmati is two times the
                 measure of
                 rice. Removing rice off heat after it is
                 three-quarters
                 done should leave some fluid content that
                 will get
                 absorbed in the baking process. Baking
                 allows the
                 flavors to seep in evenly as well asmake
                 the rice fluffy.

                 Serve with a raita and a light curry of
                 your choice.
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