Carrots Layered Biryani

Want to cook something different? Try out my Carrots Layered Biryani.

It’s a vegetarian recipe that is fragrant and spicy.

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I have used chunky carrots that stand out as the main ingredient of the biryani. Just like the rice, they are cooked partially at first (in a spicy fragrant masala with yogurt). Then the rice and carrots gravy is layered with nuts, fried onions and saffron milk and slow cooked on dum till done.

Carrots layered biryani can truly be called a biryani even though it is made with vegetables. The method of cooking this dish earns it the rightful name of biryani.

This carrots biryani is a huge on the carrot flavor. The biryani is best served with raita or flavoured yogurt.

CARROTS LAYERED BIRYANI             Serves 2 to 3

Ingredients:

For the Rice

Basmati Rice – 1 cup

Whole Spices for rice – Bay leaf(1), Black cardamom(2), Green cardamom(3),

                                          Cinnamon stick(2 inches), Mace (a piece)

For the Carrots gravy

Whole spices  -  Bay leaf(1),  Black cardamom(3), Green cardamom(3),

                           Cinnamon stick(2 inches), Mace (a piece), Pepper corns(10), Cloves(5)

                                   

Carrots – 2 large (cut 10 to 12 pieces 1 inch thick)

Sweet corn kernels – a handful

Coarsely ground coriander – 1 tblsp

Turmeric pdr –  ¼ tsp heaped

Garam masala pdr -  ½ tsp

Red chili pdr - ¼ tsp heaped (add more if you like)

Cumin pdr – ½ tsp

Chaat masala – 1 tsp

Yogurt – ½ cup

Grated onion – 1 large

Grated garlic – 1 tsp

Grated ginger – 1 tsp

Green chilies – 2 whole or slit

Oil – 2 tblsp

Ghee/Clarified butter – 1 tblsp

For the layering

Fried onion – 1 medium

Roasted lotus seeds/makhana – a handful

Roasted walnuts – a handful

Mint leaves/Pudina – a handful

Saffron strands – a large pinch (soaked in ¼ cup of warm milk)

Ghee – 2 tblsp

Method:

1.    Wash and soak the rice for about 30 mins. Add 3 cups of water in a pan and bring it to a boil. Add in the whole spices for rice. Let it boil for 2 to 3 mins. Drain the water from the rice and add it in. Cook the rice till it is 75 to 80% done. Drain the rice and spread it out onto a tray to cool.

2.    Wash and peel the carrots. Using a serrated knife or peeler make grooves on them lengthwise. Cut into inch thick pieces.

3.    For the carrots gravy, heat the oil in a pan, add in the ghee. Follow this by adding the whole spices. Fry briefly till the spices release their aroma. Add in the onion and cook till golden brown.

4.    Next add the ginger and garlic. Lower the heat to minimum. Cook for a few seconds then add in the dry spices. Mix. Add a bit of water. Cook till the oil stars separating.

5.    Add in the corn, carrots and green chilies. Season with salt. Cook for 2 mins. Add in a cup of water. Bring to a boil. Cover and cook till the carrots are partially cooked. Remove the chilies.

6.    Switch off the heat. Beat the yogurt till smooth. Add it into the pan. Mix well. Turn on the heat to low. Cook till the oil starts separating. Turn off the heat.

7.    In a glass bowl, add in half of the carrot gravy at the base. Cover it with half of the rice. Spread it out. Add in some brown onion, torn mint leaves, some lotus seeds, walnuts. Drizzle half the saffron milk and a tablespoon of ghee on top.

8.    Repeat all the layers once again. Ending with the rice. Cover the bowl with a heavy glass lid or cling film (poke a few holes in it).

9.    Cook at 60% power on your microwave oven for 20 to 30 mins. Until the carrots and rice are fully cooked. Rest for 5 mins in the oven before taking it out.

10. Serve immediately, with some raita or yogurt on the side.

© Rinki’s Kitchen