Recipe type: Appetiser
Here is something special - Biryani without meat, delicately flavoured with saffron and spices.
- 2¼ cups uncooked rice (chawal)
- 1½ cups boiled mixed vegetables
- 5 onions
- ¾ cup thick curds (dahi)
- ¾ tsp saffron (kesar) strands
- 2 tsp milk
- 1 tsp sugar
- 6 tbsp ghee
- ghee for deep frying
- salt to taste
- To be ground into a paste
- 2 large sized onions
- 6 cloves garlic (lehsun)
- 2 tsp poppy seeds (khus-khus)
- 2 tsp aniseeds (vilayati saunf)
- 25 mm (1") piece of ginger (adrak)
- 4 red chillies
- 4 green chillies
- 7 curry leaves (kadi patta)
- 7 cloves (laung / lavang)
- 2 sticks cinnamon (dalchini)
- 5 black peppercorns (kalimirch)
- 2 tbsp grated fresh coconut
- 3 tsp coriander (dhania) seeds
- 1½ tsp cumin seeds (jeera)
- Boil the rice. Each grain of the cooked rice should be separate.
- Slice the onions thinly. Deep fry in ghee to a golden brown colour.
- Add salt to the rice and vegetables.
- Warm the saffron in a small vessel, add 2 teaspoons of milk and stir until the saffron dissolves. Add this to the cooked rice and mix well.
- Heat 2 tablespoons of ghee in a vessel and fry the paste for at least 3 or 4 minutes.
- Cool, add the curds, sugar and salt.
- Put 4 tablespoons of ghee in a vessel and sprinkle a few fried onions at the bottom.
- Spread half the rice over the onions.
- Spread the paste over the rice.
- Sprinkle vegetables over the paste.
- Cover the vegetables, with the remaining fried onions and rice. Put a lid on the top.
- Bake in a hot oven at 400°F for 25 minutes.
- Turn upside down on a big seving plate just before serving.
- Serve hot.