VEG BIRYANI - 2

This recipe was published in a local daily City Journal, a few days ago by Ms. Saramma Luios. In her recipe she added only mushrooms, but I did not have stock at home so I just added vegetables. The reading really made me my mouth water. I was just waiting for the right time to try this biryani. I had prepared this last week and it came out so well and every one in my family loved this unique aroma of the coconut milk. I too loved it.... Why dont you try...? 

VEG BIRYANI

WHAT YOU NEED:

Basmati rice - 2 cups
Onions - 3, sliced finely
Vegetables - 2 cups ( beans, carrots, cauliflower, peas etc..)
Ginger - garlic paste - 1 tbsp
Curd - 1 small cup
Chilli powder - 1 tsp
Coriander powder - 2 tsp
Garam masala powder - 1/2 tsp
Turmeric powder - 1/4 tsp
Bay leaves - 2
Clove - 4
Cardamom - 2
Cinnamon - 1/2 inch
Star anise - 1 (broken into pieces)
Coconut milk - 4 cups
Coriander leaves, chopped finely - 2 tbsp
Ghee - 3 tbsp
Oil to fry onions
Salt to taste

COOKED IN COCONUT MILK GIVES UNIQUE AROMA... 

HOW TO MAKE:

Wash and soak rice for 15 to 30 minute and drain.
Deep fry sliced onion in a oil till dark brown and keep aside.
Now fry drained rice along with cardamom, bay leaves, cloves, cinnamon and star arise in 2 tbsp ghee for 5 minutes on a moderate heat.
In another kadahi, heat remaining ghee and fry vegges.
When they are tender add ginger garlic paste and stir fry.
Add turmeric powder, corinader powder, chilli powder, garam masla powder and combine well.
Add curd and 1/4th of the fried onions.
Then add fried rice, salt and mix well.
Now pour coconut milk and stir.
When it comes to a boil reduce the heat and cook till done.
When all the water is absorbed, remove from the heat.
Garnish with remaining fried onions and chopped coriander leaves.

Serve hot with Tomato onion raita and pickle.