Vegetable Dum Biryani

Hi Friends, 
Back with another SNC challenge 6........South-North Challenge has completed 6 months, started from OCTOBER and till now. 
6 Challenges posted from 12 different blogs and We all learnt 12 different recipes from All over the India....

Day by day bloggers are joining the EVENT and with the help of event not only me so many other bloggers got really good friends.....

A special THANKS to Divya Pramil who started SNC event and to all other members who made it a huge success...

March month challenge for Northern Team  was posted by Swasthi from Indian Healthy Recipe. 
And for Southern team it was posted by Kirti from Flavours From My Kitchen.

Ingredients:

• 2 cups Basmati  rice           
• 2 Onions (Grind)
• 2 Tomato (Paste)
• Chopped Veggies (Carrot, beans, cauliflower, peas)  
• 1 Green chilly             
• 1 tbsp Ginger garlic paste 
• 1" Cinnamon                   
• 3-4 Cloves   
• 1 bay leaf 
• 1 anise seed              
• 1/4 tsp Red chilly powder
• 1 tsp coriander powder        
• 1 tsp garam masala    
• 2 tsp biryani masala  
• 1/2 tsp turmeric powder   
• 1/2 cup beaten yogurt (curd)          
• Handful  mint leaves and coriander leaves
• Salt to taste
• 3-4 tbsp oil
• 2-3 tbsp ghee
• Garnish: Cashews and Raisins 

Method:

• Wash the  rice and soak them in water for 30 mins.    Cook the rice in 4 cups of water.
• Cook till half done, drain the excess water and spread them on the large tray.

                            

• Heat oil in a non-stick pan, add cinnamon, cloves, bay leaf, anise. Saute for 4-5 secs.

• Add onions and ginger-garlic paste, saute till it becomes golden brown.

• Add tomato puree and green chilly. Saute till oil separates.

• Add yogurt, mix well and cook again till oil separates.
• Add salt, red chilly powder, garam masala, coriander powder and briyani masala, haldi and mix well.
• Add all the vegetables and mix lightly.

• Cook for 2-3 mins then remove from fire.
• Heat ghee in a Non-Stick Kadhai.
• Add rice, now put veggie layer.

• Sprinkle  mint leaves and coriander leaves.
• Again one layer of rice followed by veggies and mint coriander leaves.

• Cover it with lid to give DUM to the biryani.
• Place the Non-stick kadhai on hot tava and give DUM for 7-8 mins on low flame.
• Remove from tava, dont open the lid immediately.
• Open the lid after 7-8 mins and garnish with nuts (cashew and raisin)
• Serve hot with mix raita......

I Belong To Northern Group :