Beans And Vegetable Biryani

Ingredients list for Beans And Vegetable Biryani

• 1 cup Basmati rice
• 2 tablespoons Black eyed peas soaked
• 2 tablespoons Black eyed beans soaked
• 2 tablespoons Red kidney beans (rajma) soaked
• 2 tablespoons Lima beans (Butter beans) soaked
• 8 Baby potatoes
• 2 Baby brinjals
• 5-6 florets Cauliflower
• 1/4 Cabbage shredded
• 1 medium Carrot cut into thin strips
• 5-6 French beans cut into thick strips
• 1/2 cup Green peas
• 4 tablespoons Oil
• 2 medium Onions sliced
• 2 inch stick Cinnamon
• 2 Bay leaves
• 5 Green cardamoms
• 2 Star anise
• to taste Salt
• 1/4 cup Ghee
• 1 teaspoon Cumin seeds
• 1 teaspoon Fennel seeds (saunf)
• 4 Green chillies chopped
• 1 tablespoon Ginger paste
• 4 sprigs Fresh thyme
• 2 tablespoons Fresh coriander leaves chopped
• 2 tablespoons Fresh mint leaves chopped
• 1/2 teaspoon Turmeric powder
• 2 teaspoons Coriander powder
• 1 teaspoon Cumin powder
• 1 teaspoon Red chilli powder
• 1 Cup Tomato puree
• 1 Cup Yogurt
• 7-8 Strand tablespoons Saffron (kesar)
• 2 tablespoons Rose water

Method

1. Boil and peel baby potatoes. Boil all the soaked beans separately. Keep aside. Heat oil and sauté baby potatoes, baby brinjals, cauliflower, cabbage and carrots separately.
2. Drain and keep aside. Fry the sliced onions till brown and crisp. Drain and keep aside. Heat two and a half cups of water. Add rice, cinnamon, bay leaves, green cardamoms, star anise and salt.
3. Once it comes a boil, reduce heat and let it cook till almost done. Drain and keep aside. Heat ghee in a pan, add cumin seeds, fennel seeds, green chillies, ginger paste. Saute for two to three minutes.

Nutrition Info