Recipe: Tasty My Husband's Favourite Vegetable Biryani

My Husband's Favourite Vegetable Biryani.

You can have My Husband's Favourite Vegetable Biryani using 34 ingredients and 11 steps. Here is how you cook it.

Ingredients of My Husband's Favourite Vegetable Biryani

1. Prepare 2 cups of basmati rice.
2. Prepare 1 of carrots, chopped.
3. It’s 1 of potato, cubed.
4. It’s 2 tablespoons of green peas.
5. You need 2 of green chilis, sliced.
6. Prepare 1/2 of green pepper, sliced.
7. Prepare 3 of cauliflower florets.
8. You need 3 of tomatoes, finely chopped.
9. It’s 2 of onions, sliced.
10. You need 1/2 cup of yogurt.
11. You need 2 tablespoons of butter.
12. It’s 2 tablespoons of peppermint, chopped.
13. Prepare 2 tablespoons of cashew nuts, cut into halves.
14. You need 2 tablespoons of dried coriander, chopped.
15. Prepare 3 of saffron threads, soaked in 1 tablespoon milk.
16. Prepare of vegetable oil to fry.
17. Prepare of salt to taste.
18. Prepare of for the paste.
19. You need 4 cloves of garlic, peeled and grated.
20. Prepare 2 of onions, peeled and sliced.
21. Prepare 2 teaspoons of garam masala.
22. You need 1 of ginger, peeled and grated.
23. It’s 1 teaspoon of garam masala.
24. You need 1 teaspoon of ground coriander.
25. It’s 1/2 teaspoon of turmeric.
26. It’s 1/2 teaspoon of chili powder.
27. You need of for the Garam Massala mixture: (makes ½ cup).
28. It’s 2 tablespoons of ground cardamom.
29. Prepare 1 of cinnamon stick, broken up.
30. You need 2 tablespoons of cumin seeds.
31. Prepare 1 tablespoon of clove.
32. It’s 2 tablespoons of black peppercorns.
33. Prepare 1 teaspoon of nutmeg.
34. Prepare 2 tablespoons of coriander seeds.

My Husband's Favourite Vegetable Biryani instructions

1. To prepare the garam masala: mix, then toast all ingredients in a pan for 10 min, transfer to a coffee/spice grinder and grind them into a powder..
2. Soak the saffron strands or threads in milk until they dissolve completely. Set aside..
3. Place the rice in a pan, add salt and cover it with water. Cook the rice until it is half done, around 10 minutes. Strain and let cool..
4. Fry the cashew nut for a few minutes or until they start changing color. Set aside..
5. In a deep saucepan, fry the onions until they become golden and crunchy. Remove from oil and set aside..
6. Fry each vegetable alone until it gets cooked. Set aside..
7. Put all the paste ingredients in a blender and grind well. Fry the obtained paste for 4 minutes. Add in the tomatoes and stir for about 3 minutes..
8. Mix in the yoghurt and cook until some of the liquid evaporates..
9. Add in the fried vegetables, mint, and coriander. Simmer over low heat until the vegetables are well coated with the sauce about 5 minutes..
10. In a baking dish arrange alternate layers of rice and the prepared vegetables stew. Add butter on top and bake in a moderately hot oven for 20 minutes..
11. To serve, transfer the rice and vegetable cake in a serving dish and garnish with the fried onions and cashew..