Vegetable Biryani

Prep Time
11 hours
Cook Time
35 minutes
5-6 servings

For the Chutney

  • 50 gm coriander leaves
  • 1 tbsp coconut
  • 1 green chilli
  • 1 tsp ginger garlic paste
  • 1/2” cinnamon
  • 2 cloves

For the Rice

  • 1 cup brown or red rice, soaked for 8-10 hours
  • 2 cups mixed veggies
  • 200 gm steamed and pureed tomato
  • ¼ coconut
  • 1 tsp whole garam masala like cinnamon, clove, black pepper
  • 1 tej patha

For Tempering

  • 1 tsp cumin seeds
  • 1 tsp red chilli powder

For the Chutney

  • Grind the chutney ingredients to make a paste.

For the Rice

  • Wash and cook the rice with whole garam masala and salt.
  • Steam the vegetables.
  • Make a sauce from the tomatoes and ground coconut.
  • When the rice is cooked, mix in the tomato-coconut paste.
  • In a pan sauté some cumin seeds, add red chilli powder, green chutney and the steamed vegetables and mix well.
  • In a bowl in alternate layers place the rice and vegetables and bake in a preheated oven at 180 degree C for 10 mins.


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