What do you do when your hungry,open your fridge door and see that you only have a couple of carrots, a zucchini and some babycorn?
Why make some vegetable biryani, of course!
This vegetable biryani is a simple,hearty meal that you can throw together in just one pot.
With the exception of the time it takes you to dice a few vegetables, this is quick and easy to make.
Start by chopping one large zucchini, 2 medium carrots and 200gms of babycorn.
Chop up two large red onions.
In a utensil heat up two tbsp of ghee and add whole spices like cinnamon sticks, peppercorns, cloves, green cardamon and a tsp of cumin seeds. Fry for 1 minute.
Add a tbsp of chopped green chilly, ginger and garlic and fry till the garlic turns golden brown.
Add the chopped onions and fry till the onions turn translucent.
Add the carrots and babycorn and fry for 5 minutes. Add a tsp of salt at this stage and stir well
Add the zucchini, half a green bell pepper(capsicum) and a chopped tomato. Mix well and fry on a low flame for another 5 minutes.
Now add a tsp of turmeric powder, 1 tsp of red chilly powder, 1 tsp of garam masala powder and 3 tsp of biryani masala/pulao masala. I added the Everest brand biryani masala.
Fry this well for 3-4 minutes.
I then added half a cup of curd and a handful of pudina/mint leaves. Don’t skip the mint leaves as it adds that yummy ‘biryani’ flavour.
Since I am going two be using two measures of rice( each measure is a 200ml glass), I will be adding 4 measures of water to the utensil and bringing it to the boil. Add salt to taste at this stage.
Add the rice once the mixture comes to a boil. I added two measures of rice.
Once you add the rice, taste for salt and cover the utensil. Let the flame be high for 5 minutes. Then reduce the flame to low till you see bubbles appear in the rice. This should take another 5 minutes. At this point switch off the flame. Let the biryani rest for atleast 15 minutes before opening the lid and serving.