White Gravy Biryani

A rich blend of assorted vegetables cooked in a subtle white gravy and layered with rice. Lot of garlic and ginger helps to counterbalance its high sodium content.

For the rice
3 cups Steamed Rice
1 tsp oil
1 tsp caraway seeds (shahjeera)
1/4 tsp salt

For the vegetables in white gravy
1/2 cup chopped onions
1/2 cup cauliflower florets
5 cloves of garlic 
12 mm. (½") piece of ginger 
3 cardamoms 
2 cloves 
1 bayleaf 
2 green chillies - finely chopped
3/4 cup boiled mixed vegetables (French beans, carrots, cauliflower, green peas and potatoes)
1/2 cup chopped low fat paneer
1/4 cup low fat curds
1 tsp cornflour dissolved in ¼ cup low fat milk
1 tsp oil
1/8 tsp salt

For the rice
   1. Heat the oil in a non-stick pan and fry the caraway seeds.
   2. When they crackle, add the rice and salt and toss well. Keep aside.

For the white gravy
   1. Combine the onions, cauliflower and ¾ cup water in a vessel and cook until soft.
   2. When cooked, add the garlic and ginger and grind it into a smooth paste. Keep aside.
   3. Heat the oil in a non-stick pan and add the cardamoms, cloves and bayleaf and sauté for ½ minute.
   4. Add the prepared paste and sauté for 1 minute.
   5. Add the green chillies, mixed vegetables, paneer, 3 tablespoons water and cornflour mixture and mix well. Simmer for another minute.
   6. Remove from the flame, add the curds and salt and mix well. Keep aside.

How to proceed
   1. In a flat-bottomed pan, spread a layer of rice and top with a layer of the white gravy.
   2. Repeat the layers till all the rice and white gravy are used.
   3. Bake in a pre-heated oven at 200°C (400°F) for 5 to 7 minutes.
   4. Serve hot.

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