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Vegetable Biriyani

I am not going to go into the difference between biriyani, pulao and all. I know you can easily look it up on wiki or even "google" it. So I am just going to give you my recipe of what and How I make biriyani.

Most of the dry spices can be bought in regular stores or you can even look them up in your ethnic food stores.

Depending on how mushy your rice becomes use either 6 or 8 cups of water for 4 cups of rice. Since I used sona masori rice instead of basmati, and the brand I used takes lot of water I used 8 cups. However I usually follow 1.5 cups of water per 1 cup of rice.
Rice – 4 cups dry
Water – 6 to 8 cups
Red Onions - Onions – 1.5 cups sliced
Roma Tomatoes – 2 medium chopped fine
Mixed vegetables – 1.5 cups ( mix of carrot, corn, bean, peas)
Ginger Garlic paste – 1 Tbsp.
Mint – few sprigs
Curry Leaves – 6
Green Chillies – 4
Lemon Juice – 4 Tsps.
Garam Masla – 2 Tsp.
Red Chilli Powder 1 tsp.
Salt – To taste
Butter – 2 Tbsp.
Oil – ¼ cup
Dry Masala:
Cloves – 8 (2 per cup of rice)
Cinnamon – 1 inch piece
Cardamom – 4 (1 per cup of rice)
Japatri ( mace) – 2 crushed to pieces
Marathi Mogga ( badi Elaichi) – 2
Cumin Seeds – 1 Tsp.
Dry Bay Leaf - 2


- Wash rice and soak it in water.
- Mince curry leaves, mint and green chillies together.
- Heat butter and oil in a pan. Add all the dry masala. Fry for 30 seconds on medium flame making sure they don’t burn.
- Add curry leaves, mint and chilli mixture to this. Stir and fry for 20 seconds.
- Add onions and ginger garlic paste.
- Season with just enough salt for onions and cook till onions are soft.
- Add mixed vegetables to this. Season with salt. Cover and cook till vegetables are tender.
- Add garam masala, red chilli powder and sauté till the raw smell of hcilli powder is gone.
- Add tomatoes and lemon juice. Cover and cook till tomatoes are soft.
After this you can cook in two different ways
Procedure 1:
- Remove rice from water and add it to the cooked masala mixture. Stir till the rice grains are mixed with masala.
- Add 8 cups of water to this. Season with salt. Water should be a bit salty.
- Cover and turn the heat to high and bring it to a boil.
- Turn the flame to low and cook till rice is done. To check if you stick a spoon it should come out dry.

Procedure 2:
- Add 8 cups of water and rice together to the masala mixture instead of frying the rice first.
- Follow the rest of the steps as above.

Starting at the top from left:
Cumin seeds, bay leaf, garam masala, cardamom pods broken
cloves and cinnamon, japatri ( mace), Red Chili Powder, Marathi Mogga

Final Product - I am no food porn photographer;)


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