Ingredients
Gravy
- Oil 1/4 cup
- Star Anise 2
- Bay leaves 2
- Cinnamon sticks 2
- Black cardamom 1
- Cloves 4-5
- Cumin seeds 1 tsp
- Black peppercorns 1/2 tsp
- Green cardamoms 4
- Mace flowers 2
- Onions 2 big, sliced
- Ginger paste 1 tbsp
- Garlic paste 1tbsp
- Tomatoes 3 big, chopped
- Salt to taste
- Red chili powder to taste
- Turmeric powder 1/2 tbsp
- Coriander powder 1 tbsp
- Garam masala 1 tsp
Vegetables
- Potatoes 3 medium, cut into 1 inch cubes
- Carrot 1, sliced
- Peas 1/2 cup
- Beans 1 cup
- Fresh mint, a handful
Other
- Yogurt 3 tbsp
- Rice 3 cups, soaked in water for at least 1 hour
Layering
- Fresh mint chopped, a handful
- Fresh coriander chopped, a handful
- Ginger julienne cut, 2 inch
- Green chilies 3-4
- Orange food color 4-5 tbsp
Preparation
- Heat oil and add all the whole spices and onions. Sauté until onions are golden brown.
- Add ginger and garlic paste and sauté until aromatic.
- Add tomatoes, salt, red chili powder, turmeric powder, coriander powder, garam masala and allow to cook until tomatoes soften.
- When tomato masala cooks and smells yummm, add Potatoes and cook until 50% done.
- Now add carrot, peas, beans and cook until potatoes are 90% are done.
- Add yogurt and fresh mint, mix and cook on low until veggies are cooked.
- Add drained rice and cook on medium until the rice absorb the moisture from the masala.
- Now add 2 + 1/2 cup of water cook on medium to high until rice absorb all the water and there is not a single drop of water in the pot.
- Top the biryani with fresh mint, fresh coriander, ginger julienne cut, green chilies 3-4 and orange food color.
- Put on dum for 12-15 minutes.
- Enjoy!
Veg Biryani better than Packet Masala
Ingredients
Gravy
- Oil 1/4 cup
- Star Anise 2
- Bay leaves 2
- Cinnamon sticks 2
- Black cardamom 1
- Cloves 4-5
- Cumin seeds 1 tsp
- Black peppercorns 1/2 tsp
- Green cardamoms 4
- Mace flowers 2
- Onions 2 big sliced
- Ginger paste 1 tbsp
- Garlic paste 1tbsp
- Tomatoes 3 big chopped
- Salt to taste
- Red chili powder to taste
- Turmeric powder 1/2 tbsp
- Coriander powder 1 tbsp
- Garam masala 1 tsp
Vegetables
- Potatoes 3 medium cut into 1 inch cubes
- Carrot 1 sliced
- Peas 1/2 cup
- Beans 1 cup
- Fresh mint a handful
Other
- Yogurt 3 tbsp
- Rice 3 cups soaked in water for at least 1 hour
Layering
- Fresh mint chopped a handful
- Fresh coriander chopped a handful
- Ginger julienne cut 2 inch
- Green chilies 3-4
- Orange food color 4-5 tbsp
Instructions
- Heat oil and add all the whole spices and onions. Sauté until onions are golden brown.
- Add ginger and garlic paste and sauté until aromatic.
- Add tomatoes, salt, red chili powder, turmeric powder, coriander powder, garam masala and allow to cook until tomatoes soften.
- When tomato masala cooks and smells yummm, add Potatoes and cook until 50% done.
- Now add carrot, peas, beans and cook until potatoes are 90% are done.
- Add yogurt and fresh mint, mix and cook on low until veggies are cooked.
- Add drained rice and cook on medium until the rice absorb the moisture from the masala.
- Now add 2 + 1/2 cup of water cook on medium to high until rice absorb all the water and there is not a single drop of water in the pot.
- Top the biryani with fresh mint, fresh coriander, ginger julienne cut, green chilies 3-4 and orange food color.
- Put on dum for 12-15 minutes.
- Enjoy!
