Saturday, August 22, 2009

Panchratan Biriyani

Ingredients

1 cup Basmati rice

250 gms mixed vegetables (beans,carrots, peas & cauliflower)

100 gms paneer (cubed)

1 red onion (chopped)

3-4 cloves of garlic (minced)

2-3 green cardamom, cloves & bay leaves

a stick of cinnamon

1/2 tsp jeera (cumin seeds)

1/2 tsp saffron

1/2 tsp garam masala powder

1 tsp red chilli powder

1 tbsp ghee

2 tbsp cream or milk

salt to taste

coriander leaves(chopped)

Fried cashews, raisins & onions to garnish

Method
Cut the vegetables & set aside.
Mix saffron with the cream or milk & set aside.

Bring 3 cups water to boil in a pan. Add the rice & salt to taste. Cook stirring occassionaly till the rice is half cooked (approx 5 mins). Drain & set aside.

Heat ghee in a pan. Add jeera, cardamom,cloves,cinnamon & bay leaves. When the jeera begins to splutter, add the garlic & fry for a min.

Add the chopped onions & saute till it begins to turn golden brown.

Add garam masala powder & red chilli powder & fry for a min.

Add 1/2 cup water & cook the vegetables till they r half-cooked & turn off heat. Add salt to taste.

Pre-heat oven to 350F.

In a flat bottom baking dish, spread 1/2 the vegetable gravy as the first layer.

Spread 1/2 the rice as the second layer.

Spread 1/2 of the cream with saffron over the rice.
Repeat the layers.

Spread a layer of chopped coriander leaves.
Cover with an aluminium foil.

Bake in the oven for 30-45 mins.

Garnish with fried cashews, raisins & crispy onions.

Serve hot with raita.

                                   Award by Torview Toronoto for participation in "Festive Rice Event"

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