Vegetable & Fruit Biryani

Those who love flavored rice in any form Eg: pulao,biryani etc & love the the combination of sweet & spicy i share a wonderful veg & fruit biryani .. 

Kaima/ jeersalai rice flavored with exotic spices, vegetables & fresh pineapple or mango papad  & dum cooked in a oven.😁😋

Pre-note :Use fresh pineapple if it's not in season can use mango papad.

Serves: 5

Ingredients :

• 2 cups / 420 gm Kerala kaima rice or basmati rice.
• 4 cup water.
• 250 gm mixed vegetable(  cauliflower, carrot, french beans, potatoes) or can add any vegetables 
• 150 gm fresh pineapple or 50 gm mango papad .
• 2 + 2 +1 large onions thinly sliced.
• 1 large tomato chopped.
• 1/2 cup thick cream milk
• 1/4 tsp saffron soaked in 1/8 cup hot water.
• 1/4 cup oil + 1/8 cup ghee.
• 9 green chilies or according to your taste
• 15 clove garlic.
• 2'' tsp  ginger.
• 1 tsp + 1/2 tsp garam masala powder.
• 1/4 cup of each chopped coriander leaves & mint leaves
• 1 tsp kasuri methi
• 15 cashew nuts,
• 1/4 cup raisins.

Whole garam masala: 1 black cardamom, 2 green cardamom, 2'' cinnamon, 4 cloves & 1 Pandan Leaves

Method:

• Wash & soak the cauliflower in hot salted water for 2 min drain & keep aside.
• Half boil the potatoes & keep aside.
• Wash the rice till the water is clear & keep aside in a colander to drain the water.
• Cut all  pineapple, carrot & potatoes in medium chunks, french beans cut into 2 inches & cauliflower into florets.
• Grind the ginger, garlic & green chilies to a paste.
• Mix the milk & the saffron keep aside.

Lets cook the rice first:

• Add 4 cups water in the electric rice cooker pan & switch on the cooker replace the lid & let the water heat. 
•  Meanwhile heat 1/8 cup ghee in another pan add the whole garam masala 1 large onion sliced & saute till the onions are translucent.
• Add the drained rice & saute them for 5 min. Off the flame & add the rice to the rice cooker pan add salt to taste & stir gently & replace the lid  let it cook..Once it's cooked the switch will automatically get off.Remove the pan gently fluff it gently with a fork remove the
   Pandan Leaves
   & keep aside.

Let's fry the onions for garnishing:

• Heat 1/4 cup oil in a pan add 2 large thinly sliced onions& fry them,when its's light brown color add the cashew nuts fry 2 min add the raisins when it bloats off the flame & remove all  the fried items to a kitchen tissue paper. Keep aside.  

Let's cook the  masala :

• In a same pan in which you fried the onions( if required add oil) add 2 large sliced onions fry them till brown add the half boiled potatoes & the crushed green chilies,ginger & garlic & saute them for 5 min.
• Next add all the veggies, pineapple,tomatoes,curd, coriander powder,turmeric powder, 1 tsp garam masala powder,1 tsp salt, coriander leaves, mint leaves,kasuri methi & 1 tsp red chilly powder ( according to your taste).

• Mix them all till well combined.add 1/2 cup water & cook on medium flame till you get a thick gravy. Keep aside.

Let's layer the biryani:

• In a thick bottomed pan layer 1 tomato slices ( so the rice won't get burnt)
• Then layer half of the cooked rice Sprinkle half of the fried onion & pour over half of the saffron milk & 1/4 tsp garam masala powder.
• Next layer the veg masala. 
• Last layer the rest of the cooked rice pour all the saffron milk sprinkle 1/4 tsp garam masala powder & coriander leaves 
• Now seal the pot with aluminium foil cover with a lid & place in preheated  oven @ 180c for 30-40 min.

Serve hot with Cucumber & Capsicum Raita & Grilled Paneer 😋