VEGETABLE BIRYANI, Chef Harpal Singh Sokhi

Ingredients:
RICE 3 cups , soaked
CARROT, 1 small diced
YOGURT 1 cup
ONION, 3 large, sliced
CARROT, 1 small diced
GREEN PEAS, cup, shelled
PATATO, 2 small, cut into cubes
GHEE, 2 teaspoon
FRENCH BEANS cups
DILL LEAVES
CAULIFLOWER, 1 small cut into florets
GINGER 1 inch, cut into juliennes
FENUGREEK LEAVES, 1 bunch
BAY LEAVES, 2-3
GREEN CHILL, 2 slit
GINGER / GARLIC paste 1 tablespoon
BLACK PEPPERCORNS, 1 teaspoon
CARDAMOM powder, teaspoon
CARAWAY SEED, 2 teaspoon
RED CHILLI POWDER, 1 teaspoon
TURMERIC PODWER, teaspoon
GARAM MASALA POWDER, 1 teaspoon
SAFFORN, few strands
KEWRA WATER, 2-3 teaspoon
SALT, to taste
FREST MINT LEAVES, 15-20 leaves
Method:
1. Heat 3 tablespoon oil in a kadai. Add black pepper corns, caraway seeds, potatoes, carrots,
cauliflower, onions and mix well.
2. Add fenugreek leaves and dill leaves and mix well.
3. Add ginger garlic paste and saut.
4. Add green chillies and ginger juliennes.
5. Add red chilli, turmeric powder and salt. Mix and turn off the flame.
6. Add green peas and French beans.
7. Add yougurt and mix. Add one fourth teaspoon garam masala power, a fourth teaspoon of
cardamom powder, 2 teaspoon ghee and fresh mint leaves. Mix well and keep aside.
8. In another kadai deep fry onions till golden brown and place on a paper towel.
9. Add half the browned onions to the vegetable mixture and mix well.
10. Boil water in a pan. Add bay leaves, remaining caraway seeds and salt to taste. Add the soaked
rice. Cook rice till done.
11. Dissolve saffron in 2-3 teaspoon of warm water and keep aside.
12. Drain the cooked rice and layer three fourth of it over the vegetable.
13. Sprinkle some cardamom powder, garam masala, half the socked saffron, half the brown onions
and a few mint leaves on top.
14. Layer the remaining rice over it. Add the remaining rice over it. Add the browned onions, garam
masala, mint leaves, socked saffron, remaining ghee and kewra water.
15. Cover and cook on a high flame for three minutes. Then reduce the flame and cook for 12 15
minutes on a low flame.