Soak 1 cup basmati rice for 30 minutes.
Meanwhile:
Heat 2 TB oil, and add spices:
1 bay leaf
1 inch cinnamon
3 green cardamom
3 cloves
1/2 teaspoon shahi jeera (or cumin seeds)
1 star anise (optional, but recommended)
When spices begin to crackle, add:
one chopped onion
one chopped hot pepper
1 tsp ginger & garlic paste
Let onions start to brown,
Add 1 cup chopped mixed veg:
carrot, pea, cauliflower, broccoli, green beans
2 tablespoons mint leaves (pudina)
2 tablespoons coriander leaves
1/2 teaspoon red chilli powder
1/8 teaspoon turmeric
1/8 teaspoon salt
3/4 to 1 teaspoon garam masala (or biryani masala powder)
1 small finely chopped tomato (optional)
3 tablespoons vegan yogurt (curd or dahi).
Mix & fry again for 2 to 3 minutes.
Spread in an even layer around the pan,
Drain rice, and add evenly in another layer.
Mix 2 cups water, 1 TB miso, pour evenly over the rice & veg.
Cover and cook on low heat until all the water is absorbed.
Let rest for 15 minutes.
Shorba recipe (Biryani gravy)
Veg:
1 TB oil
1 cup roughly chopped tomatoes
1/3 cup chopped onion
1 teaspoon chopped green chili (hari mirch)
1 teaspoon roughly chopped ginger
4 medium garlic cloves (lahsun) or 1 teaspoon chopped garlic
2 tablespoon desiccated coconut
1 tablespoon chopped mint leaves or chopped coriander leaves or half-half of both
1 cup veg stock
Add 1 TB oil, onions, chilis, fry until onions start to brown.
Add ginger and garlic paste, saute until you get an aroma
Add tomatoes, salt, and unsweetened coconut, fry 5 minutes.
Let cool, and grind into puree with 1 cup vegetable stock.
Whole Spices:
2 tablespoon oil
1 tejpatta (indian bay leaf)
1 black cardamom (badi elaichi) - optional
2 to 3 green cardamoms (hari elaichi or choti elaichi)
1 inch cinnamon (dal chini)
3 to 4 cloves (lavang)
2 to 3 allspice (kababchini) - optional
1 or 2 single mace strands (javitri)
4 to 5 black peppercorns (sabut kali mirch)
Powdered spices:
1/4 teaspoon turmeric powder (haldi)
1/2 teaspoon red chili powder (lal mirch powder)
1/2 teaspoon cumin powder (jeera powder)
1/2 teaspoon Garam Masala
1 teaspoon Coriander Powder (dhania powder)
1 cup veg stock
salt as required
a few chopped coriander leaves or mint leaves for garnish
Heat more oil in pan, and toast whole spices, until aromatic.
Add puree and ground spices, another cup veg stock, bring to a boil.
Add vegan yogurt and simmer for 10 minutes.
Refrigerate for best taste.
| 
