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Vegetable Biryani

-By Shalini Narain

2 medium potatoes with skin, cleaned and quartered 

1 tbs oil to brown the potatoes 1 tbs oil + 1 tsp butter

1 tbs cumin seeds 

1 cup finely diced onions

 2 tsps grated ginger

 2 tsp crushed garlic 

 2 green chilies, chopped fine

 4 1-inch cinnamon sticks

 4 cloves

 4 whole cardamon with skin 

1 cup diced carrots 

1 cup green beans, 1-inch pieces 

1 cup cauliflower florets, large pieces 

1 cup raw basmati rice, rinsed and set to drain 13/4 cup water

 3/4 tsp salt, or to taste 

1 cup frozen peas 

1 large red pepper,

 diced 1 medium green pepper, diced

 1/2cup raisins 

1/4cup fresh, chopped coriander 

3 tbs broken cashews, toasted till golden brown 

Preheat oven to 375F

 Heat 1 tbs oil in a large non-stick skillet over medium heat, and sauté the diced potatoes until golden brown. Remove browned potatoes from the skill et and set aside. add the oil and butter to the same skillet. Add the cumin seeds, onions (with a pinch of salt) and sauté until golden brown. Add the ginger, garlic, green chilies and the remaining spices and sauté for 10 seconds. Transfer to a large ovenproof casserole or roast pan. Add the prepared potatoes, carrots, beans, cauliflower, drained rice, water and salt. Stir well to mix. Bake covered for 30 minutes. Remove cover. Fluff rice. Add the green pea s, the red and green peppers and raisins. Stir gently to combine. Bake uncovered for 15 minutes Serve hot garnished with toasted cashews and chopped coriander leaves. Serve with fruit raita

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