Food Recipies Royal Veggie Delight – Veg Biryani By Ankita Garg Posted on July 10, 20178 min read0 2 127 Share on Facebook Share on Twitter Share on Google+ Share on Reddit Share on Pinterest Share on Linkedin Share on Tumblr A delicious traditional Rice preparation, sometimes known as Biryani. Vegetable biryani has to be one of the simplest recipes ever to come out of India. As a nation with 80 per cent of its population vegetarians, you can understand why vegetables are so high on the culinary agenda. Indian food is full of fusions after centuries of maturing and mixing with many cultures, so use any vegetables that please you – that’s the biggest leeway a cuisine can offer.Course : Lunch/Dinner Cuisine: Indian Prep Time: 15 minutes Prep Time: 30 minutesINGREDIENTS150g basmati rice washed and soaked in cold water to cover for 5–7 minutes 150g cauliflower cut into small florets 150g broccoli cut into small florets 100g green beans cut into 5cm lengths 15g butter 1 tablespoon sunflower oil 2.5cm piece of cinnamon stick or cassia bark 4 green cardamom podsbruised 2 cloves 1 bay leaf 1 blade mace 1 teaspoon cumin seeds 2 onions thinly sliced 3 1/2 teaspoons peeled and finely chopped fresh ginger 100g plain white flour 50g frozen sweetcorn kernels 50g frozen peas 20 small chestnut mushrooms halved 1 teaspoon ground coriander 1 teaspoon turmeric 1/2 teaspoon red chilli powder 1/2 teaspoon garam masala 2 tomatoes chopped 75ml single cream a few saffron threads 1 tablespoon finely chopped mint leaves 1/4 teaspoon ground cardamom 1/4 teaspoon ground mace sea salt chopped coriander and mint leaves to garnish edible dried rose petals to garnish 400ml see method for ingredients hot to serveFOR THE MINT RAITA200g greek-style yogurt 1 tablespoon finely chopped mint leaves plus a few to garnish 1 teaspoon cumin seeds toasted and crushedFOR THE RED ONIONS2 red onions thinly sliced 3 tablespoons Benares vinaigrette 1/4 teaspoon chaat masala 1/4 teaspoon mild red chilli powder fine sea salt coriander cress to garnish 2 limes halved to serveDIRECTIONSBring two pans of salted water to the boil. Drain the rice, add it to one pan and boil for 3–4 minutes until just al dente.You do not want it to be completely tender at this point. Drain well and set aside to cool.Add the cauliflower to the other pan and blanch for 2–3 minutes just until tender.Remove with a slotted spoon and cool in a bowl of cold water to stop the cooking. Repeat with the broccoli and then the green beans.When all the vegetables are cool, drain them well and set aside.To make the mint raita., mix the yogurt, mint, cumin and salt to taste together, then cover and chill until required.Melt the butter with the oil in a flameproof casserole, add the cinnamon, cardamom pods, cloves, bay leaf, mace and cumin seeds, and sauté over a medium heat until the spices crackle.Add the onions and 2 teaspoons of the fresh ginger and continue sautéing for 5–8 minutes until the onions are lightly colored.Meanwhile, preheat the oven to 200°C.Mix the flour with enough water (about 5 tablespoons) to make a soft dough.Roll the dough into a long rope shape and set aside.When the onions have colored, add all the blanched vegetables, plus the sweetcorn kernels, peas and mushrooms, and sauté for 2–3 minutes until so-en. Stir in the ground coriander, turmeric, chilli powder and garam masala, and stir for 1 minute.Add the tomatoes and continue stirring for 2–3 minutes until they soen. Stir in the cream and saffron, then fold in the rice. Sprinkle with the mint, remaining ginger, cardamom and mace.Put the lid on the casserole and use the dough rope to seal the join to make the pot airtight. (Alternatively, you can cover the pot with foil before adding the lid.)Place the casserole in the oven and bake for 8–10 minutes until the pastry turns golden brown.Break the pastry seal, uncover and place a clean tea towel on top of the biryani before re-covering with the lid. Leave to stand for 5 minutes before serving.While the biryani is resting, toss the red onions with the vinaigrette, chaat masala, red chilli powder and salt to taste.Divide among 4 bowls, garnish and add a lime half to each for squeezing over.Sprinkle the coriander and mint leaves and rose petals over the biryani and serve straight from the casserole with the mint raita and spiced red onions on the side, and with Makhani gravy, if you like . Enjoy yummy tasty veg Biryani in your breakfast!