Vegetable Biryani

My close friend Suman's mom and chithi visited us in Singapore around her graduation time and they cooked up a feast for us everyday - I fondly remember this Vegetable Biryani and the Gobi Manchurian that her chithi made. We hunted for mint on Serangoon Road since she said that it was essential for this Biryani and gives it an unforgettable flavour. This is the Biryani recipe that I make often though I have come across so many version of this much-loved dish.

VEGETABLE BIRYANI

Ingredients:
Basmati Rice - 1 cup (soak for 20 minutes)
Mixed Vegetables - 2 cups, cut into cubes (carrots, beans, peas, cauliflower)
Coconut Milk - 1/2 cup
Tomato - 1, chopped
Soy Chunks - 15, soaked in boiling water for 10 mins & chopped (optional)
Ghee - 2 tbsp
Oil - 1 tbsp
Cumin Seeds (jeera) - 1 tbsp
Chilli Powder - 1/2 tsp
Bay leaf - 1
Salt, to taste

Grind (For Paste 1) :
Onion - 1, cut into chunks
Garlic - 4 to 5 cloves
Ginger - 1 inch piece
Green Chillies - 7
MTR Pulao Masala - 1.5 tsp (or grind your masala with cinnamons, cloves, elaichi, poppy seeds and saunf)

Grind (For Paste 2):
Mint - 1/4 cup leaves (loosely packed)
Coriander - 1/4 cup leaves (loosely packed)

Directions:

1. Drain the soaked rice. Heat a tbsp of oil in a wide pan, add 1/2 tbsp of cumin seeds and the bay leaf, add the drained rice and sauté until the rice turns a bit glossy and has a good fragrance. Keep aside.

2. In the pressure cooker, add 1 tbsp of oil + 1 tbsp of ghee, add the remaining 1/2 tbsp of jeera and the Ground Onion Paste (paste 1). Fry this for 5 to 6 minutes.

3. Next add the Mint-Coriander paste (Paste 2), and the chopped tomato. Fry for another 3 to 5 minutes.

4. Now add the chopped vegetables and sauté for just a minute, add 1 cup of water and some salt. Close the cooker with the weight on top and keep covered for just 2 minutes on medium-high flame (there will be no whistle).

Note: For 1 cup Basmati Rice we need 1.5 cups of liquid (water + coconut milk)

5. Open the lid, add the rice, coconut milk, 1/2 tsp chilli powder and cover again with the weight on top. Keep closed for 5 minutes (there will be no whistle). Switch off the cooker after 5 minutes and leave undisturbed for 20 minutes before opening the cooker to serve. ( I have followed this method since chithi told me about this and it results in perfectly cooked rice)

Vegetable Biryani is now ready to serve with a Raitha and Chips.

I would like to send this for JFI-Rice, hosted by Sharmi, which is a wonderful event started by Indira. Thank you Ladies.