Vegetable Biryani with Cool Summer salad

In celebration of Indian ingredients “Jihva for ingredients” was started by Indira of “Mahanandi”. The event “Jihva for Rice” is now being hosted by Sharmi of Neivedyam.

You will need:

¼ kg. Basmati Rice (approx. 2 cups)
8 Green chillies (slit)
½ bunch Mint
2 onions thinly sliced
3 Cardamom pods
3 Cloves
1” pc. Cinnamon stick
½ cup Green beans (small French cut)
½ cup Carrots (small French cut)
3-4 tbsps Oil or Ghee
1 tbsp Ginger Garlic paste
Salt to taste
Few drops lime juice
Water – as required to cook rice

1. Wash and soak Basmati rice for 15 mins. Keep aside.
2. Cut beans and Carrots on an angle to make small French cut style veggies. (Look at picture above)
   
3. Heat oil/ghee in a pressure cooker. Add Cardamom, Cloves and Cinnamon. Fry for a minute till fragrant.
4. Now add the Green chillies and thinly sliced onions. Fry till onions are soft and become translucent.
5. Add Ginger Garlic paste and fry for a couple of minutes.
6. Now add the cut vegetables and the washed mint leaves. If the mint leaves are too big give them a rough chop.
7. Mix well and cook till vegetables are half done, about 6-8 minutes. Now add the required quantity of water.

(This depends on the brand of Basmati being used. Check on the back of the rice package for water measurements. In this case I’ve used Dawat Basmati where the ratio of Rice to Water is 1:1 ½ )

8. Cover the lid and turn the flame to high. When the steam begins to rise, reduce the flame and let sit for a few seconds. Now open the lid and add the washed, strained rice. Add salt and a few drops of lime juice. Mix well.
9. Cover the lid, turn to high and when the steam begins to rise again, place the weight, reduce flame to low and cook for 8-10 mins.
10. Turn off when done and let sit for a few minutes before opening the lid. Mix well, serve hot with cool salad.

Cool Summer Salad:

You will need:

2 tomatoes chopped
½ cucumber chopped
1 onion chopped
Chopped coriander
2-3 green chillies chopped
Salt to taste

Mix all the above in a bowl. Cover and set in the refrigerator for an hour. The salt helps bring out all the flavours. Serve with Vegetable Biryani.

Veg. Biryani with Cool Summer Salad is simple and fulfilling! Enjoy!!