The way the veggies are cooked for the Mumbai Style Vegetable Biryani brings a different flavor to the dish.
Of course cashews, fried onions and the masalas add more flavors.
Cauliflower is normally used in the dish but I didn’t use it as hubby is not a big fan of Gobi in biryani or Pulav.
I added Bajji Mirchi as it brings a spicy kick to the biryani.
Preparation Time: 10 minutes
Cook Time: 30 minutes
Serves : 4-5
Basmati rice: 2 cups
Cloves : 5
Cinnamon: 1″ stick
Bay leaf: 1
Carrot: 1 large cut into 1″ pieces
Peas : 1 cup
Potato: 1 large peeled and chopped
Bajji Mirchi : 1 deseeded and cut in circles
Capsicum/green pepper: 1 sliced
Garam masala: 1 tsp
Cumin coriander powder: 1 tsp
Red chili powder: 1 tsp
Turmeric: 1/2 tsp
Hing : 1/2 tsp
Salt to taste
To make a corse paste:
Ginger : 2″ piece
Garlic : 8 cloves
Green chilies: 4
Salt : 1/4 tsp
Onion : 2 sliced ( 1 for fried onions )
Tomato: 1 puréed
Cashews : 1 tbsp (make a paste)
Curd/ Yogurt: 2 tbsp
Cook rice separately add all the ingredients listed with a lot of water and drain it off.
Heat 2 tbsp of ghee and fry all the veggies until they are completely cooked. It should take 5-7 minutes. Take them into a bowl.
Add 1 tbsp of ghee to the same pan and sauté onion till translucent. Add the green chili paste and fry for one minute. Add the dry masala powders, salt and mix well. Add the tomato purée and cook for 2 minutes. Add curd, cashews paste and mix well. Cook for 1 minute. Add 1/2 cup water and cook until the gravy is thick.
Take a heavy bottomed vessel pan and layer with rice first, masala, coriander leaves, mint leaves and fried onions. Do the same layering one more time, add food coloring if using, close lid and keep it on the stove on simmer for 10 minutes.
Turn off the stove, let it rest for 5 minutes before opening the lid.
Garnish with more fried onions before serving.