Zhatpat Veg Biryani - Quick and Easy Spicy Veggie Pilaf

6 to 8 cups of leftover cooked white rice
3 cups of frozen mixed veggies (corn/carrots/beans)
2 small onions (cut lengthwise)
1/2 cup fried onions (store bought packet)
1 and half tsp garlic paste
1 tsp ginger paste
2 to 3 tbps of tomato paste
6 tsps of Shaan Bombay Biryani Masala (Stick with 4 if you dont want it too spicy)

Heat oil in a pan (okay dont be shy, add some more!) Add the onions and sautee till golden brown. Add the fried onions and mix well.  Add the garlic and ginger paste. Sautee well.  Add the tomato paste and sautee. Let it sit until the paste leaves oil on the side.  Now its time to add the veggies.  If you using frozen veggies out of the freezer thaw them in the microwave soaked in water first. Drain all the water. Add the veggies and mix well.  Add the Bombay Biryani Masala powder. Add some water and let it cook. You may have to add water (about 1/4 cup each time) about 3 to 4 times till the mixture is well incorporated and the masala powder is cooked. 

For those who do not know how Biryani is served - it is basically like a lasagna. There are layers - first the rice then the masala as prepared above (we did a veggie masala here, but one can do chicken biryani masala, lamb biryani, or beef biryani masala) and then another rice layer and then another masala layer so on and so forth!

Back to our recipe - Before you start layering the biryani, make sure the veggie mix that you have just made is "Wet" but not "Watery".  There should be just enough water so that the rice sort of soaks in the water when you do the layers.  Too watery of a mixture will make the rice mushy! 

Now for the most important part - How to cook the rice!! The rice should be al dente. If the rice is mushy, the biryani will not taste as good. I used about 6 to 8 cups of leftover white rice.  If its not at room temperature, heat the rice in a microwave.  Layer the biryani as described above - rice first followed by the masala, then the rice, followed by masala and a thin top layer of rice again.  Cover with a foil and let sit until you are ready to serve. When serving, make sure you cut through all layers. 

Note:
1. Note the 6 to 8 cups is already cooked rice.
2. When cooking rice, add salt and oil to the rice. Remember one part rice to two parts water. When the rice is cooked al dente, spread the rice flat in a casserole pan to prevent it from cooking further. I will have a separate post on exact cooking times some day.