Veg Biryani

Ingredients:
Basmati Rice 2 cups
Green Cardamom  3
Cinnamon Stick 1 inch piece
Bay Leaf  1
Cloves 5
Salt to taste
Oil  1 tsp
Mint Leaves  few
Ghee 1 Tbsp
Saffron  1/4 tsp

Vegetable Mixture
Ginger garlic Paste  2 tbsp
Coriander Powder  2 tsp
Turmeric Powder 1/4 tsp
Salt to taste
Potatoes 3 peeled and cut into large pieces
Cauliflower 1/2, cut into big florets
Green Peas 1 cup
Green Beans  1 cup, cut into long pieces
Carrots 1/2 cup, cut into big pieces
Green Chilies 4 (or to taste), slit
Mint Leaves handful
Dried Fenugreek Leaves 2 tbsp
Cilantro  finely chopped
Tomato 1 cut into big pieces
Yogurt 1 cup, lightly beaten

Biryani Masala 3 tbsp (or to taste)
Oil  3 tbsp
Cloves 4
Black Cardamom 1
Bay Leaf 1
Cinnamon Stick 1 inch piece
Whole Cashews 1/4 cup
Walnuts/Almonds  1/4 cup
Paneer  1 cup cubed
Cumin Seeds 1/2 tsp
Onions 2 sliced
Turmeric Powder  1/4 tsp

Garnishing:
Fried Onions and chopped Cilantro.

Method:
Soak the rice for 1 hr. Drain the rice.
Boil the drained rice in 8 cups of boiling water.
Add Cinnamon Stick, Bay Leaf, Whole Cloves, Green Cardamom, 1 tsp Oil, Salt and a few mint leaves.
Rice should be partially cooked (not fully cooked)
Immediately drain the water from the rice and add ghee and mix gently making sure not to break the rice grains.

In a bowl, add Ginger Garlic Paste, Coriander Powder, Turmeric Powder, and Salt and mix well.
Add Potatoes, Cauliflower, Green Peas, Green Beans, Carrots, Green Chilies, Cilantro, chopped Mint Leaves, Dried Fenugreek Leaves
Mix well and allow to marinate for 30 mins

Soak Saffron in 2 Tbsp of water and set aside for later use.
In a non-stick pan, heat 3 tbsp Oil on medium heat.
Add Whole Cashews and Walnuts and saute until they are golden brown.
Drain off all excess oil from them nuts and remove them onto a plate. Set aside.
In the same, add cubed Paneer and saute until golden brown. Drain excess oil from Paneer and remove onto a plate. Set aside
In the same Oil, add Cumin Seeds, Cinnamon Stick, Bay Leaf, Whole Cloves and Black Cardamom.
Add Sliced Onions and cook till light brown
Add turmeric Powder, 1 tbsp Biryani Masala, salt and mix well.
Add marinate vegetable mixture and additional salt, mix thoroughly, cover and cook until the veggies are 3/4 cooked.
Stir occasionally to prevent sticking/burning.
Switch off stove and add Paneer, Cashews and Walnuts.
Add Tomatoes and lightly beaten Yogurt and mix gently.
Coat bottom and sides of a baking dish with cooking oil.

Layer bottom of baking dish with 1/3 of cooked rice.
Sprinkle 1 tsp of Biryani Masala on the rice.
Layer 1/2 of the vegetable mixture over the rice and sprinkle Fried Onions on top.
Layer another 1/3 cooked rice over the veggies and sprinkle 1 tsp Biryani Masala.
Layer remaining vegetable mixture and sprinkle Fried Onions on top.
Layer remaining 1/3 cooked rice and sprinkle 1 tsp Biryani Masala.
Drizzle Saffron water over the rice, more Fried Onions and garnish with cilantro.
Cover and cook for 35 minutes in a preheated 400 degree Fahrenheit oven.
Serve hot with Raita.

Servings 8