Vegetable Briyani









Ingredients A
400gm basmati rice
750ml hot water
2 tbsp greek yogurt/buttermilk
2 pcs 2 in cinnamon sticks
1 black cardamom
1 bay leaf
4 green cardamom
2 tbsp shallot crisps
3 lemongrass, the bottom parts only
2 pandan leaves,knotted
salt to taste
yellow and orange colouring (saffron)

Ingredients B
1 bay leaf
1 black cardamom
4 green cardamom
1in cinnamon stick
4 cloves
2 tbsp shallot crisps
3 nips garlic (paste)
2 in ginger (paste)
2 tbsp grounded almond powder
1 tbsp chilli powder
1 tbsp kashmiri chilli powder (can replace with chilli powder)
1 tsp turmeric powder
salt to taste


Ingredients C
10 cherry tomatoes, quartered, remove pith
10 french beans, cut small
150gm cauliflower, break into small florets
3 medium-size sweet carrots, sliced round
100gm small green peas

Ingredients D
2 banana leaves
1 cup chopped coriander and mint leaves
1/2 cup fried cashew nuts
2 tbsp shallot crisps



For rice:
Wash rice in running water until clear. Soak for 15mins and then drain in a colander.
In a wok, heat about 3 tbsp ghee, add in spices, then shallot crisps. Give a stir, then add in hot water, followed by yogurt, lemon grass and pandan leaves. Add salt to taste. leave to boil a bit, then add in soaked and drained basmati rice. Stir and close the lid. Cook the rice until its 3/4 cooked only. Pour the rice into a colander to discard excess water.

Meanwhile, in a wok, heat about 3 tbsp water, saute spices, saute further, add shallot crisps and give a few stirs, followed by ginger garlic paste, mix well, then add in cut vegetables. Mix to combine with the spices, to it add in chilli powders and turmeric powder. Stir well.Add in grounded almonds and stir, add salt as well.Close and cook until vegetables soften. Stir in between to avoid burning the ingredients. If dried, sprinkle some water. Spread the rice which had been added with colourings on the vegetable masala. Garnish with mint and coriander leaves, shallot crisps and cashew nuts. Cover with banana leaves and close with a cover. Cook for 10 to 15mins. Close fire.




 Check out the video clip for this recipe: https://www.facebook.com/malaysiandelicacy/videos/911021335720186/





Adapted from: Rajshri Channel, prepared with changes


Comments