Veg Biryani

Ingredients list for Veg Biryani

• 3 cups Brown rice , cooked
• 1 tablespoon Biryani masala
• 1 cup Carrot , roughly chopped
• 1 cup Cauliflower florets
• 6-8 French beans , cut into 1/2 inch pieces
• 1 tablespoon Butter
• 4 tablespoons Ghee
• 1 teaspoon Caraway seeds (shahi jeera
• 1 tablespoon Ginger-garlic paste
• 1 teaspoon Red chilli powder
• 1/2 teaspoon Turmeric powder
• 1 cup Yogurt
• 3 tablespo + for sprinkling Fresh coriander leaves , chopped
• 3 tablespo + a sprig to garnish Fresh mint leaves , chopped
• 5-7 tablespoons Fried onions
• to taste Salt
• 1 inch piece Ginger , cut into thin strips
• 1 tablespoon Saffron milk-cream mixture
• Whole wheat flour (atta) dough , for sealing

Method

1. Heat 1 tablespoon butter and 3 tablespoons ghee in a deep non-stick pan. Add caraway seeds and when it changes colour, add ginger-garlic paste, mix and sauté for 30 seconds.
2. Add carrots, cauliflower florets and French beans, mix well, cover and cook for 3-4 minutes.
3. Add chilli powder, turmeric powder and biryani masala, mix and cook for 1-2 minutes. Add yogurt, mix, cover and cook for 2-3 minutes.
4. Add 2 tablespoons coriander leaves, 2 tablespoons mint leaves, 3-4 tablespoons fried onions and salt, mix well and cook for 1-2 minutes.
5. Spread cooked brown rice over the vegetables. Spread 2-3 tablespoons fried onions, remaining coriander leaves, remaining mint leaves and ginger strips.
6. Drizzle saffron milk-cream mixture and remaining ghee on top, cover and seal the lid with wheat flour dough. Cook on low heat for 10-15 minutes.
7. Transfer onto a serving platter, sprinkle some coriander leaves, garnish with a mint sprig and serve hot.