Biryani can be made with meat or vegetables but once in a while, I get lazy and prepare plain Biryani to go with Vegetable or Paneer Curry or just simply serve with Raita(Seasoned Yogurt)More recipes at http://www.bhavnaskitchen.comTopics @ http://www.bhavnainthekitchen.comDownload Bhavna's Kitchen apps for Android, iPhone and iPadLike me on FACEBOOK http://www.facebook.com/superveggiedelightTweet with me on TWITTER http://www.twitter.com/bhavnaskitchenPartner Websites:http://www.indianrecipevideo.comhttp://www.veggierecipevideos.comIngredients Basmati rice 1 Cup (16 tbs) Oil 1 Tablespoon Ghee 2 Tablespoon, divided (1 + 1) Whole spice 2 Tablespoon (cloves, cinnamon, cardamom, anise star and pepper corn and bay leaves) Plain yogurt 1⁄2 Cup (8 tbs) Vegetable stock/Water 1 1⁄4 Cup (20 tbs) Turmeric powder 1⁄4 Teaspoon Ginger paste 1⁄2 Teaspoon (as per taste) Garlic paste 1⁄2 Teaspoon (as per taste) Chili paste 1⁄2 Teaspoon (as per taste) Chopped onion 1⁄2 Cup (8 tbs) Cashew 1 Tablespoon, broken Garam masala 1⁄2 Teaspoon (as per taste) Red chili powder 1⁄2 Teaspoon (Optional) Saffron strands 1⁄4 Teaspoon Warm water 2 Tablespoon Salt To TasteDirectionsMAKINGIn a pressure cooker, heat the oil and 1 tablespoon of ghee together.Add in the whole spices and let it crackle for a few seconds.Add in the onion and sauté a little bit; season with salt.When onion is about to be done add ginger – garlic and green chili paste, followed by the turmeric and garam masala powder.Stir in the yogurt and rice. Pour in vegetable stock and close the lid. Cook for 20 minutes.Meanwhile, in a mortar take the saffron strands and grind with the pestle. Pour in warm water and mix well.Take out the lid from the cooker and pour in the saffron water.Garnish with some garam masala, remaining ghee and cashew nuts. Fluff up the rice using two forks and season with red chili powder.SERVINGGarnish with cilantro and mint leaves and serve with raita.
