AWADHI VEGETABLE BIRYANI AND BURRANI

Aromatic Rice Layered with Vegetables and Served with Garlic-Flavoured Yoghurt.

Preparation Time: 40 minutes
Cooking Time: 40 minutes
Serve: 6
Biryani
Recipe Ingredients:
 
400 g Basmati rice
7 tbsp ghee
2 large Onions,sliced
1 tsp Black cumin seeds (shahi jeera)
8 cloves
2 *1-inch sticks cinnamon
1 whole piece Mace (javitry)
¼ tsp grated nutmeg
3 tbsp Ginger paste
3 tbsp Garlic paste
100 g Shelled green peas
100 g baby potatoes
100 g Small cauliflower
100 g French beans , cut into 1-inch pieces
100 g Carrots , sliced diagonally
 
Salt to taste
1 tsp Black papper powder
½ cup Yoghurt
4 Black cardamoms
 4 Green cardamoms
2 bay leaves ( tej patta)
½ fresh mint leaves, finely chopped A few drops of rose water
A few drops of screw pine (kewra) water
2 tbsp Unsalted butter
Wheat flour dough, to seal the dish
 
Burrani:
250g Yoghurt
5-6 garlic cloves, crushed
½ tsp Salt
½ tsp chili flakes
 
Recipe Method:
 
Wash the rice and soak in water for half an hour. Heat 4 tablespoons of ghee in a pan ; fry the sliced onion in batches to a golden brown and remove with a slotted spoon. Drain on absorbent, paper. In the same pan . saute half the black cumin seeds till they begnin to sizzle.Add 2 cloves, 1 cinnamon stick , half the mace . the mutmeg and peppercorns and sauté till fragrant . Add the ginger and garlic pastes and saute for 1 minute .Add salt pepper and the vegetables and sauté over a low heat for 1-2 minuttes. Add salt , papper and yoghurt and cook till the vegetables are almost tender.In the meanwhile, in a separate large pan, bring 8 cups water to a boil with  2 teaspoons of salt.  Tie the remaining cloves , cinnamon stick , mace and black cumin seed the black cardamoms and 2 green cardamom s in a piece of muslin to make a small bundle (potli),and add to the water with bay leaves. Cook on a low heat for 15-20 minutes to allow the spices to infuse the water with their flavor. Drain the rice and add to the pan and cook till half done . Remove frome the heat and strain . Reserve the strained water. Stir the remaining ghee into the rice and set aside.To assemble the biryani, spread half the fried onions at the base of a deep heavy –bottomed heatproof casserole. Spread half the rice over the onions. Spread a layer of the vegetables and the chopped mint over the rice. Cover with the remaining rice and top with the fried onion. Sprinkle the rose water and the kewra water over the rice.  Dot the rice with unsalted butter. Pour in a cup of the strained water. Cover with a lid and seal it with the dough. Place on a hot tawa or griddle and cook ona low flame till steam begins to escape. Remove from heat and let stand for 2 minutes. Remove the dough seal, uncover and fluff up the rice with a fork.
Burrani:
Strain the yoghurt or whisk till smooth. Mix in the rest of the ingredients. Place in the refrigerator to chill.

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Author of the Recipe: reetika varshney

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Life always gives big opportunities in the form of small hints. The big move in Pankaj Bhadouria’s life came with a small step when she decided to leave her successful teaching career spanning over 16 years and enter India's 1st televised cookery reality show - MasterChef India on the leading GEC - Star Plus. And as they say, fortune favours the brave, Pankaj went on to become a worthy winner and with it India's first ever MasterChef. The comfort of the classroom gave way to the adulations, accolades and a host of achievements. Pankaj hosted her first cookery show - "Chef Pankaj ka Zayka" on Star Plus during Sep-Oct 2011 where she showcased her passion for cooking. The success of this daily show added another flavor to her sweet success.

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