Vegetable Biryani is a firm favourite with everyone, served at most prayers and weddings and also on special religious days like Diwali
Ingredients to feed 6+ people:
2 cups long grain rice, par
Rice boiled with 1 tbsp rough salt, 2 bay leaves, 1/2 tsp Hurdee
After boiling add 1 tbsp margarine and 1 tsp egg yellow colouring
For biryani
4 medium potatoes, cut and fried
2 carrots cut and fried
4 outer leaves of a cabbage
1 1/2 cup gadhra (Borlotti) beans
1 cup double (dubla) beans
1 cup mixed veg
1/2 cup frozen peas
1/2 cup biryani dhal soaked overnight
1 onion sliced
1 tbsp crushed ginger and garlic
A handful of curry leaves, mint, thyme, shallots/spring onions and dhania
1 tbsp rough salt (to your taste)
1 tbsp margarine
~1 tbsp biryani mix which includes bay leaves, cinnamon sticks, fennel and black elaichi
1 curry spoon mixed masala
1 tsp hurdee
1 tsp dhania powder
1/4 teaspoon yellow food colouring
1/2 cup oil
1/2 cup sour milk/maas
1.5 ltr water but will depend on how soft cooking your vegetables are
To serve - dhal and salad