While this biryani has a hefty serving of vegetables and tastes decent, it didn't taste very authentic and seemed like quite a bit of work in relation to the final result. Next time, I would probably pick a mix of vegetables that go together better. Also, I would just cook the rice stovetop method and serve the vegetable mixture on top.
1 large potato - cubed
3 1/2 ounces baby carrots
1 3/4 ounces okra - sliced
2 stalks celery - sliced
2 3/4 ounces mushroom - halved
1 eggplant - halved and sliced
1 1/4 cups plain yogurt
1 tablespoon ginger - grated
2 large onion - coarsely chopped
4 cloves garlic - crushed
1 teaspoon turmeric
1 tablespoon curry powder
2 tablespoons butter
2 onion - sliced
1 1/4 cups basmati rice
In a pot of boiling water, cook potato cubes, carrots, and okra (8 minutes). Drain well and place in a large bowl with celery, mushrooms, and eggplant.
In a blender, process yogurt, ginger onions, garlic, turmeric, and curry powder and spoon vegetables, tossing to coat thoroughly. Set aside to marinate for at least 2 hours.
Heat the butter in a skillet and cook the sliced onions until golden brown ( 5-6 minutes). Remove a few onion slices for garnish.
Preheat oven to 375 degrees F.
Cook rice in a pot of boiling water for 7 minutes. Drain well.
Add the marinated vegetables to the onions (in the skillet). Cook for 10 minutes (stirring occasionally).
Put half the rice in the bottom of a 9 cup casserole dish. Spoon vegetables on top and cover with remaining rice. Cover and cook in for 25 minutes (or until rice is tender). Top with cilantro.
Calories: 457 Calories From Fat: 20%
Protein: 13g Carbohydrate: 81g
Cholesterol: 24mg Sodium: 167mg