LAYERED VEG BRIYANI

LAYERED VEGETABLE BRIYANI

layered veg briyani

ITEMS REQUIRED:

Basmati rice        ½ kg

Cauliflower

Potato

Capsicum-orange

Capsicum-yellow

Capsicum-green

Carrot

Peas

Paneer

Cooking oil

Onion

tomato

Bayleaves

Clove

Black pepper

Cardamom

Black jeera

Ginger-garlic paste

Coriander powder

Chilli powder

Briyani masala

Salt

Yoghurt

Mint leaves

Coriander leaves

Big jeera

Lemon

Food colour-orange or saffron in little milk

METHOD:

  • Soak the rice one hour before preparation.
  • Cut the vegetables and chop onions, tomatoes, mint leaves and coriander leaves.
  • Heat oil in pan, add onions, sauté a while, add bay leaves, clove, black pepper, cardamom and black jeera.
  • When it turns golden in colour, add ginger-garlic paste, sauté a while, add vegetables  preferably in the order of their cooking time, potato, cauliflower, etc.
  • Add coriander powder, chilli powder,  briyani  masala and salt.
  • Mix well and keep it closed and cook 3/4th.
  • Add tomatoes and yoghurt, mix well and allow to boil till water is drained.
  • Now add, mint leaves and coriander leaves…switch off burner.
  • Boil water in a thick bottomed vessel, wash the rice,  drain the water and transfer to boiling water.
  • Add bay leaves, clove, black pepper, cardamom, black jeera and salt.
  • When it is 3/4th cooked, strain the cooked rice with a big strainer.
  • Now, all cooked rice is transferred to strainer.

Layer forming:

  • In the same vessel, add one layer of vegetables, then a layer of cooked rice, then coriander leaves and mint leaves.
  • Add fried onion, big jeera, lemon juice and orange colour(or saffron in milk).
  • Repeat the above 2 steps.
  • Now, cover tightly and cook remaining 1/4th.  Cook for half an hour or till it is well cooked, keeping the burner in  low flame.
  • Now, tasty layered briyani is ready for serving.

Recipe shared by Mrs. Sahira, my flat friend.

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