Recipe: How to make vegetable biryani
For the vegetable gravy
Heat the oil in a deep non-stick pan and add the cumin seeds. When the seeds crackle, add the onions and sauté on a medium flame for 1 to 2 minutes or till the onions turn translucent. Add the ginger-green chilli paste, turmeric powder, coriander powder, chilli powder and garam masala and saute on a medium flame for a few seconds.
Add the tomatoes and 2 tbsp of water, mix well and cook on a medium flame for 4 to 5 minutes. Add the mixed vegetables, paneer, salt and milk and cook on a medium flame for another 2 to 3 minutes, while stirring occasionally. Add the sugar, mix well and cook on a medium flame for 1 more minute.
How to proceed
Combine the curds, coriander and saffron color in a bowl and mix well. Add the prepared rice mixture and mix well. Transfer 1/2 of the rice mixture in a handi and spread it evenly with the back of a spoon. Add all the prepared vegetable gravy on it and spread it evenly.
Top it with the remaining 1/2 of the rice mixture and spread it evenly. Pour the ghee evenly over it and cover it with a lid. Place the handi on a non-stick tava (griddle) and cook on a slow flame for 25 to 30 minutes. Serve immediately.
Preparation Time: 15 mins
Cooking Time: 40 mins
Makes 4 servings