Vegetable Biryani

Ingredients

For the Chutney

• 50 gm coriander leaves
• 1 tbsp coconut
• 1 green chili
• 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

Method

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 chili powder, green chutney and the steamed vegetables and mix well. In a bowl in alternate layers place the rice and vegetables and bake in an preheated oven at 180C for 10 mins. You can add a sprinkling of the ready biryani masala (not recommended) to add flavor

Serves 5-6