How to Cook Perfect My Husband's Favourite Vegetable Biryani

My Husband's Favourite Vegetable Biryani.

You can have My Husband's Favourite Vegetable Biryani using 34 ingredients and 11 steps. Here is how you achieve it.

Ingredients of My Husband's Favourite Vegetable Biryani

1. Prepare 2 cups of basmati rice.
2. You need 1 of carrots, chopped.
3. Prepare 1 of potato, cubed.
4. It's 2 tablespoons of green peas.
5. It's 2 of green chilis, sliced.
6. It's 1/2 of green pepper, sliced.
7. You need 3 of cauliflower florets.
8. It's 3 of tomatoes, finely chopped.
9. Prepare 2 of onions, sliced.
10. You need 1/2 cup of yogurt.
11. You need 2 tablespoons of butter.
12. Prepare 2 tablespoons of peppermint, chopped.
13. It's 2 tablespoons of cashew nuts, cut into halves.
14. You need 2 tablespoons of dried coriander, chopped.
15. You need 3 of saffron threads, soaked in 1 tablespoon milk.
16. You need of vegetable oil to fry.
17. Prepare of salt to taste.
18. You need of for the paste.
19. It's 4 cloves of garlic, peeled and grated.
20. It's 2 of onions, peeled and sliced.
21. Prepare 2 teaspoons of garam masala.
22. Prepare 1 of ginger, peeled and grated.
23. Prepare 1 teaspoon of garam masala.
24. It's 1 teaspoon of ground coriander.
25. Prepare 1/2 teaspoon of turmeric.
26. Prepare 1/2 teaspoon of chili powder.
27. Prepare of for the Garam Massala mixture: (makes ½ cup).
28. Prepare 2 tablespoons of ground cardamom.
29. You need 1 of cinnamon stick, broken up.
30. Prepare 2 tablespoons of cumin seeds.
31. You need 1 tablespoon of clove.
32. Prepare 2 tablespoons of black peppercorns.
33. You need 1 teaspoon of nutmeg.
34. You need 2 tablespoons of coriander seeds.

My Husband's Favourite Vegetable Biryani instructions

1. To prepare the garam masala: mix, then toast all ingredients in a pan for 10 min, transfer to a coffee/spice grinder and grind them into a powder..
2. Soak the saffron strands or threads in milk until they dissolve completely. Set aside..
3. Place the rice in a pan, add salt and cover it with water. Cook the rice until it is half done, around 10 minutes. Strain and let cool..
4. Fry the cashew nut for a few minutes or until they start changing color. Set aside..
5. In a deep saucepan, fry the onions until they become golden and crunchy. Remove from oil and set aside..
6. Fry each vegetable alone until it gets cooked. Set aside..
7. Put all the paste ingredients in a blender and grind well. Fry the obtained paste for 4 minutes. Add in the tomatoes and stir for about 3 minutes..
8. Mix in the yoghurt and cook until some of the liquid evaporates..
9. Add in the fried vegetables, mint, and coriander. Simmer over low heat until the vegetables are well coated with the sauce about 5 minutes..
10. In a baking dish arrange alternate layers of rice and the prepared vegetables stew. Add butter on top and bake in a moderately hot oven for 20 minutes..
11. To serve, transfer the rice and vegetable cake in a serving dish and garnish with the fried onions and cashew..