VEGETABLE BIRYANI

I tried this biryani from Tarla Dalal'. This Biryani is Low Cal Biryani...  Cooked with minimal oil and aromatic spices, this vitamin A, iron and calcium enriched biryani is an all-in-one meal by itself. 

Ingredients

For the rice
1 cup uncooked rice
1 clove
1 stick of cinnamon
1 bayleaf
1 cardamom 
 salt  to taste

For the vegetable gravy
1 1/2 cups mixed vegetable
1/4 cup low fat paneer
1/2 tsp cumin seed
3/4 cup finely chopped onions
2 tsp ginger-garlic paste
3 tsp chilli powder
2 tsp coriander powder
1/4 tsp turmeric powder
1/2 tsp garam masala
1 cup chopped tomatoes
1/2 cup low fat milk
1 tsp oil
salt to taste

Other ingredients
3 tbsp low fat curds
2 tbsp chopped coriander leaves
a few saffron strands
                    

Method                      

For the rice
Clean and wash the rice.Soak the rice in water for 1 hour .

In a large pan, add 3 cups of boiling water to the rice with clove, cinnamon, bay leaf, cardamom and salt.
Cover and simmer till the rice is  cooked.

For the vegetable gravy
Heat the oil in a non-stick pan and add the cumin seeds.
When they crackle, add the onions and ginger-garlic paste and sauté till the onions turn golden brown.
Add the chilli powder, coriander powder, turmeric powder and garam masala with ½ cup of water and sauté for 2 to 3 minutes.
Add the chopped tomatoes and cook over a slow flame for 7 to 8 minutes.
Add the milk with ½ cup of water and continue to simmer for 5 to 7 minutes.
Add the boiled vegetables and paneer and mix well.

How to proceed
Combine the curds, coriander and saffron and mix well.
In a deep vessel, arrange the vegetable gravy on the base.
Top with the rice and spoon the curd mixture over the rice.
Cover with a tight lid and cook on a tava (griddle) over a slow flame for 25 to 30 minutes  for 20 minutes.
Enjoy your veg biryani with raita , papad and pickle.