Vegetable Biryani

Recipe Credits: Dr-Sara Ahmer

Ingredients :

Basmati Rice - 3- 1/2 cups ( soak it for 1 hour)

Oil - 1 cup

Onion - 1-1/2

Tomatoes - 3

Carrots - 250gms

French beans - 250gms

Cauliflower - 250gms

Potatoes - 250 gms

Peas - 250gms

Green chillies - 5-6

Whole black pepper - 1 tsp

Taiz paat - 2

Yogurt - 3/4th cup ( add salt and zarda ka rang to it and mix)

Salt - to taste

Zeera - 1 tsp

Tumeric powder - 1 tsp

Corriander powder - 1 tbsp

Red chilli powder - 1 tbsp or more ( a/c to taste)

Corriander - 1/2 cup

Kewra water - 1 tbsp

Jaifal jawaantri powder - 1/2 tsp

Aloo bukharay - 8-9 ( soaked in water)

Red n orange food color

Lemon ( sliced) - 1

Tomato ( sliced) - 1

Method :

For Veggie Qorma :

- In a wok add oil, onion and zeera, fry onion till it turn brown.

- Add tomatoes, red chilli powder, tumeric powder, corriander powder, salt, whole black pepper. Mix well, cook till tomatoes get soft.

- Add carrots, beans, cauliflower, potatoes mix well and add water, cook till it gets 3/4 done.

For Rice

- Now boil rice with zeera, taiz paat, salt and oil ( 3 tbsp)

- Strain them when they are 3/4 done.

Layering: ( inspired By Khizran Ahmed)

- First add veggie qorma at the bottom

- Sprinkle kewra water.

- Place tomato slices and carefully place lemon slices on the top of tomato slices)

- Sprinkle jaifal jawaantri powder.

- Add soaked aloo bukharay and then chopped corriander leaves

- Cover it with yogurt.

- Add all rice on the top.

- Press slit green chillies in the rice.

- Mix red n orange color and add it on the top of rice in spiral shape.

- Keep it on dum, high flame for 10 minutes and low flame for 20 -25 minutes