Layered Vegetable Biryani With Curds Main Dish Recipes

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Layered Vegetable Biryani With Curds


  • 2 Cups of Basmati Rice (Indian long grain rice)
  • 2 Cups Cauliflower florets
  • 3-4 Medium sized Onions (sliced thinly)
  • 1 Cup Peas
  • 10 Mushrooms quartered (if you like mushrooms)
  • 1 Carrot (quartered)
  • 100 gms Beans (stringed and quartered)
  • 250 gms of ready french fries
  • 2 Cups curds (hung until water is drained out)
  • 3-4 Bay Leaves
  • 1 tsp Cumin seeds
  • 1 tsp Shahi jeera ( a longer version of cumin seeds with a nice flavour)
  • 3-4 Cloves
  • 1 half inch stick of Cinnamon
  • 5 Cardamoms
  • 8-10 Strands of saffron soaked in milk (min 15 mins)
  • 6 Green chillies crushed
  • ½ tsp Turmeric powder
  • 2 tsp garam masala
  • A mix of Ghee and Oil to taste
  • Some butter
  • Salt to taste
  • Chilli powder to taste
  • Fresh chopped coriander

  • Method:

  • Cook the rice separately. Drain and set aside.
  • Parboil the peas, cauliflower florets, beans and carrots. Drain and set aside.
  • From the 4 cups of onions fry 2 cups of onions separately until they are dark brown in color and set aside.
  • All the cooking and frying is done on medium heat.
  • Once you start the process DO NOT change the heat settings, for optimum taste.
  • In a large wok heat ghee and oil mixed as required (Ideally half and half).
  • (The health conscious can use olive oil, but u have to use just olive oil by itself, DO NOT add with ghee)
  • Add the cloves, shahi jeera, bay leaves, cinnamon and cardamoms.
  • Once they start to pop and crackle add about 2 cups of the thinly sliced onions and the crushed green chillies fry until slightly browned.
  • Add the hung curds and stir for 2 minutes.
  • To this add the parboiled veggies and the mushrooms, stir for about 10-15 seconds.
  • Add chilli powder, garam masala, salt, turmeric powder and garam masala and fry for about 8-10 minutes, until the veggies are all coated evenly with the masala, cover and take off the heat. Set aside.
  • Take a saucepan or any container that has a saucepan thickness and depth.
  • (The olive oil users will have to use butter here, no compromise on taste)
  • Add a fine layer of butter at the bottom of the pan, put some of the cooked rice on it.
  • Sprinkle a bit of the saffron milk on top of this.
  • Add a layer of the cooked veggies on top of this, a little of the browned onions(the ones we set aside) and some fries.
  • Add another layer of rice, sprinkle saffron milk, layer the fries, browned onions and veggies.
  • Continue until you reach the last rice layer, on this you add the remaining milk with the saffron strands.
  • Cover tight and let it cook on low heat for 8-10 mins. This way the rice at the bottom layer browns well.
  • Turn off the heat.
  • Open.
  • Add the rest of the browned onions, chopped coriander and serve hot.( With raita if you like.)
  • This dish is ideally cut out like a cake slice so as to get all the layers, bottom to top.
  • Raita is churned yoghurt with pineapples diced or cucumber and tomatoes finely diced or just plain yoghurt will do as well.
  • Happy eating. I know it is long and tedious, but the result is so worth it.
  • Lemme know how you people enjoy this.

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