My husband wanted to have something masaledaar and light. Hence, I decided to make vegetable biryani for him using basmati rice which had low Glycemic Index (www.glycemicindex.com). I also made papad to go with it along with achaar. It was quite nice and didn't make him feel sleepy as it was a workday lunch. Try it out and let me know how it turned out to be...
1 cup Low GI Basmati Rice
2 cups diced Vegetables (Carrots, Beans, Peas, Potato, Capsicum)
1 cup thick Curd
Chopped Coriander Leaves
Salt to taste
1/2 big Onion
3 Green Chillies
1 small piece Cinnamon
1 small piece Ginger
2 tbsp dry Coconut
3 full Cardamoms
4 Black Pepper
2 tsp Khus-Khus
2 tsp Biryani Masala
1 Bay Leaf
1/2 tsp Ghee
1. Wash rice and soak it for 10 minutes. Drain all the water and keep aside.
2. Heat 1/2 tsp ghee on a medium flame and add rice. Fry it for 5 minutes.
3. Grind all the masala ingredients in a mixer to coarse consistency and keep aside.
4. Heat oil in a pan. Add jeera and little grated ginger and stir-fry for few minutes.
5. Add masala paste and fry till the oil separates.
6. Then, add all the diced vegetables and fry till they are tender.
7. Take the curd and beat it nicely and add it along with one cup water (as required to cook rice) and bring to boil.
8. Add salt and friend rice, cover the lid and reduce flame. Cook till done.
9. Garnish with chopped coriander leaves.
10. Serve hot along with papad and achaar.
Note: You can also use onion and garlic. My mom wouldn't eat onion and garlic and hence I haven't added it.