• 1 cup basmati rice
• 2 pinches saffron
• 1 cup onions, thinly sliced
• 6 cashew nuts
• 2 tbsp raisins
• 1 cup tomatoes,finely chopped
• 1/2 cup yogurt
• 2 cups mixed vegetables,boiled till just done.
• 2 tbsp fresh coriander leaves,chopped
• 2 tbsp ghee or oil
• 2 tbsp butter
• Grind to a paste the following:
• 2 cloves garlic
• 2 tbsp mint leaves
• 1 inch piece of ginger
• 1 green chili
• 2 cardamom pods
• 1 tsp poppy seeds
• 1 cinnamon stick
• 2 Cloves
• 1 tsp coriander powder
• 1/4 tsp turmeric powder
• 1/4 tsp red chili powder
• 1 onion

Cook the rice till just done.
Each grain of the cooked rice should be separate. Drain and cool.

Soak saffron in little hot milk.
Heat the ghee/oil and fry the cashew nuts, remove onto a plate.

Add the onions in the same ghee, fry until brown and crisp.

Drain and remove.
Add raisins and fry for a few seconds.

Remove and keep aside for garnish.

In the same ghee, add the ground paste and fry for 3 to 4 minutes.

Add the tomatoes and fry again.
Add the yogurt and fry till the mixture thickens a bit.

Add the boiled vegetables, coriander and cook for 5 minutes.

Grease a baking dish.
Spread half the rice at the bottom.

Spread half the vegetables on it.
Sprinkle half the saffron, half the onions, half the fried nuts.
Repeat with the remaining vegetables, rice, saffron and nuts.

Dot with butter.
Cover and bake in a hot oven for about 15 minutes.

Otherwise you can also layer the vegetables and rice in a pan with a tight lid and keep on a very slow flame for 10 minutes.
Vegetable biryani is ready to serve.

Serve hot with cucumber raita.

by Pak101.com (few years ago!) / 1097 views