Vegetable and Egg Biryani

Making biryani involves many steps but the end result is worth the effort. Usually we make chicken or beef biryani but this was made to satisfy the appetite of the vegetarians in my family.

Soak 2 cups of rice for 30 minutes. Then boil the rice with cumin seeds, curry leave, pepper corn and 2 tsp of salt. Also, add few drops of saffron essence for aroma.

Boil 2-3 eggs. Cut them in half.

For biryani mix:

2 cups of mixed vegetables (I included mixed frozen ones, with frozen potatoes, mushroom and cauliflower- I microwaved cauliflower)
2 dried prunes/plums
2 big tomatoes
1 tsp ginger/garlic paste
1 big red onion
1/2 green chilli
2 tbsp coriander leaves
3 tbsp yogurt
1 tbsp oil
1 tsp salt
1 tsp red chilli powder
1 tsp chat masala
1/2 tsp garam masala
1 tsp dhania powder(coriander powder)
1 tbsp mint leaves

Heat the oil, then add ginger/garlic paste, tomatoes and later onions. Stir them for 5 minutes, then add rest of the ingredients one after another. Cook it on medium heat for 10 minutes.

For the layers:
Boiled rice
biryani mix
boiled eggs
2 tbsp mint leaves
2 tbsp coriander leaves
1/2 green chilli
yellow/orange food colour - a pinch

Layer the utensil with a bit of oil, then add biryani mix, boiled rice, mint and coriander leaves and chilli. Add two pieces of boiled eggs. Keep on repeating the layers until all the ingredients are layer. Over the top add the remaining egg pieces and add the yellow/orange food colour. Keep it on stove at the low heat for 30 minutes. Before serving mix the layers and serve it with raita or plain yogurt.

Enjoy the mouthwatering vegetable biryani. Yummooooooooooooooo!