Veg Biryani

Serving: 4-5 people

For biryani masala:
1 tsp- Cumin seeds
2-3 stars- Anise
1 tsp- Stone flower
4-5 Cloves
4-5 Peppercorns
1 Mace
1 piece of Cinnamon
1 Black cardamon
2 Green cardamon
1-2 Bay leaves

For Cooking rice:
1-2 Bay leaves
1 Mace
2 Stars anise
2 Green cardamon
1 tsp- Cumin seeds
A little Cinnamon
3-4 Peppercorns
1 & 1/2 cup- Long grain basmati rice

For marination of vegetables:
1/2 cup- Sliced carrots
1/2 cup- Chopped green beans
1- Potato (peeled and chopped into big chunks)
200 gms- Paneer (chopped into big chunks)
1/4 cup- Green peas
1/2 cup- Cauliflower florets
1/2 cup- Curd
Finely chopped coriander leaves
Few mint leaves
1 tsp- Red chilli powder (Bedgi mirch powder)
1 tsp- Coriander powder
1 tsp- Biryani Masala (the one we made)
1 tsp- Ginger garlic paste
Salt to taste
2 slit- Green chillies

For making biryani:
Finely chopped Onion
Ghee
Finely chopped Tomato
1/4 cup- Fried Onion
Finely chopped Coriander leaves
Few mint leaves
1 tsp- Red chilli powder
1 tsp- Coriander powder
1/2 tsp- Turmeric powder
1 tsp- Ginger garlic paste
Salt to taste
Few saffron strands
Oil

Method:

For Biryani Masala:
Put bay leaves into a blender jar.
Add cinnamon, stone flower, cloves, peppercorns, cloves, mace, star anise, green cardamon, black cardamon, cumin seeds to it and blend it into a coarse powder.(No need to roast the spices)
Biryani masala is ready.
You can also store it for a long time.

For marination of vegetables:
Take the curd into e bowl.
Add red chilli powder, coriander powder, ginger-garlic paste, salt and mix it all well together.
To it, add 1 tsp biryani masala, few hand crushed mint leaves, green chilli and coriander leaves and mix it well.
Add cauliflower, green beans, carrot, potato and green peas and mix well.
Coat the vegetables well with the marinate.
Cover it and let it rest for about 25-30 minutes.

For Making Rice:
Wash the rice really good for 2-3 times with water.
Now soak the rice in enough water for about 30 minutes.
Boil some water.
Add 1 tsp salt, mace, bay leaves, star anise, green cardamon, cinnamon, cumin seeds, cloves, peppercorns, 2 tsp ghee.
Add the soaked rice to this.
The ghee added gives a nice flavour to the biryani and also the roce doesn't become sticky.
Cook the rice for about 7-8 mins.
Do not cook the rice completely.

For Making Biryani:
Heat oil in a pan.
Add onion and fry until it gets nice golden colour.
Add tomato to it and fry it for 4-5 minutes until it mashes well with the onion.
Add ginger-garlic paste, coriander powder, red chilli powder, turmeric powder, a little salt, 1 tsp biryani masala, coriander leaves, hand crushed mint leaves and mix it well.
Cook this well for 2-3 minutes.
Add marinated vegetables and mix well.
Vegetables should get nice coating of masala.
Add 2-3 tbsp water to it and mix well.
Cover this and cook on medium flame until it is 60%-70% cooked for 10 minutes.
Don not cook the vegetables completely.
Add paneer after 10 minutes and mix well.
Do not add paneer with the vegetables for marination. If paneer gets overcooked it becomes chewy.

Drain the water from the rice and give a layer of rice on the veggies.
After layering the rice, add saffron water.
Saffron gives a noce colour to the rice.
Add a lot of ghee, fried onions, finely chopped coriander leaves and few mint leaves.
Also add 1/2 cup of water in which we cooked the rice in the biryani so it gets enough moisture.
Cover and cook the biryani on medium heat for about 20 minutes.
Biryani is ready.
You can also garnish it with few cashew nuts and raisins if you want.
You can serve it with boondi raita or salad.

Enjoy!