Kutchi Vegetable Biriyani

This recipe has been adapted from the chicken biriyani recipe made by kutchi muslims. This recipe was given to me by my friend - Safeena Harris.

Ingredients:

For the rice:
Basmati rice - 3 cups
Cardamom - 4
Cinnamon stick - 1 inch pieces - 4
Cloves - 4
Salt
Mint leaf - 2 tbsp
Lime juice - 2 tbsp

Masala:
Onion - 2 large , sliced thin
Ginger paste - 2 tbsp
Garlic paste - 2 tbsp
Carrot - 2 medium, cut into big chunks
Potato - 2 medim, cut into big chunks
Green peas - 1 cup
Tomato - 1 medium, minced (3/4 cup)
Curd - 3/4 cup
Green chilli - 2 slit
Salt
Turmeric powder - 1 tsp
Chilli powder - 1 tbsp
Garam masala - 1 1/2 tsp + 1/2 tsp for garnish
Coriander leaf - 6 tbsp
Mint leaf - 4 tbsp
Ghee - 1 tbsp
Oil (pref. vegetable) - 6 tbsp
Milk - 2tbsp
Saffron or orange food colour - 1 pinch

Method:

Wash and soak rice in water for half an hour.
Boil a vessel of water with all the above ingredients except rice.
Once it starts to boil, add the rice and cook till just done. Drain. Keep aside.

Boil the carrot, potato and green peas with a little salt till just cooked. Keep aside.
Heat the oil and add half of the sliced onion and fry on a medium flame till golden brown. Use a slotted spoon to remove it. Keep aside on a tissue paper to be used later.
In the same oil, add the rest of the onions and saute till they become transparent. Now add the ginger paste and garlic paste. Cook on a low flame till raw smell goes.
Add the turmeric powder, chilli powder, garam masala and salt.
After a minute add the tomato and curd. Cook on a medium flame, stirring often till oil starts to seep from the edge.
Add the boiled vegetables and green chillies with 1/4 cup water. Mix well and turn off flame. Keep covered.

Arranging the biriyani
Take a heavy bottomed vessel and heat till it gets hot. Turn off flame.
Add the ghee and coat the bottom of it.
Now layer the masala at the bottom.
Add the cooked rice on top and press down to get a smooth top.
Mix the saffron or food colour with the milk.
Top the rice with the milk, fried onions, mint leaves and coriander leaf.
Cover with a tight lid.
Bake in oven at 150C for 10 minutes or Keep on top of a hot iron tava. (if possible keep a hot tava on top too).

Serve with raitha and pappad.