Veg Biryani

Yields: map[Count:4]

Preparation time: map[Count:20 min]

Cooking time: map[Count:40 min]

Ingredients

  • ½ tsp caraway seeds
  • 1 bay leaf
  • 2 green cardamoms
  • 3 cloves
  • 1 black cardamom
  • 1 inch cinnamon
  • 1 mace
  • 3 onions
  • Oil for frying
  • 1 medium carrots, diced
  • 5–6 French Beans
  • 1 cup cauliflower florets
  • 1 medium potato, diced
  • ¼ cup green peas
  • 200 grams paneer, cubed
  • ⅓ cup prepared fried onion
  • 1 tbsp fried onion oil
  • ⅓ cup curd, beaten
  • Fresh mint leaves
  • 2 tbsp Salt (or to taste)
  • 2 green chillies
  • 1 tsp degi red chilli powder
  • ¼ tsp turmeric powder
  • ¼ tsp coriander powder
  • Fresh coriander sprigs, roughly torn
  • 1 tsp ginger–garlic paste
  • 2 tsp fried onion
  • 2 tbsp ghee
  • 2 bay leaves
  • ½ inch cinnamon stick
  • 2–3 cloves
  • 2 green cardamom
  • 1 black cardamom
  • Marinated vegetables
  • Mint leaves
  • 1½ cups basmati rice
  • 2¼ cups hot water
  • Fried onions
  • 1 green chilli, halved
  • 1 pinch garam masala/biryani masala
  • 1 tsp kewra water
  • Saffron strands
  • 2 tsp ghee
  • 2 medium sized potatoes, boiled, chopped
  • 1 medium onion, chopped
  • 1 medium tomato, chopped
  • 2 green chillies, chopped
  • 1 cup curd, beaten
  • 1 tbsp coriander leaves, chopped
  • 1 tbsp mint leaves, chopped
  • Salt to taste
  • ¼ tsp sugar
  • ¼ tsp roasted cumin powder
  • 1 pinch of degi red chilli powder

Directions

  • Lightly roast the caraway seeds, bay leaf, green cardamoms, cloves, cinnamon, mace and black cardamom and grind them into a coarse powder.
  • Cut onion into thin (3mm) slices and ensure they are almost of the same thickness. This helps with uniform cooking.
  • Heat oil in a kadai, add a few onion slices at one time and deep fry until crisp and light golden brown in colour.
  • Transfer them to an absorbent paper. Cool them completely and store in an airtight container for further use.
  • In a large bowl, add carrot, french beans, cauliflower, paneer and fried onion.
  • Add fried onion oil, curd, fresh mint leaves, fresh green peas, salt to taste.
  • Add green chilli, degi red chilli powder, turmeric powder, coriander powder, fresh coriander sprig and mix it well.
  • Add ginger–garlic paste, fried onion oil and marinate everything well. Keep aside for further use.
  • In a large cooker, add ghee. Once it is hot, add bay leaf, cinnamon stick, cloves, green cardamom, black cardamom and let it splutter.
  • Add marinated vegetables and saute it well.
  • Cover it with a lid and cook on medium flame for 2–4 minutes.
  • Add a few mint leaves, soaked basmati rice, hot water, fried onion and green chilli.
  • Sprinkle some biryani masala, salt to taste, kewra water, few saffron strands, ghee.
  • Cover it with a lid and cook over medium flame for 1 whistle.
  • Let it cook at room temperature until the pressure inside the cooker goes down naturally.
  • Open the lid and fluff the rice with a fork. Transfer it to a plate or bowl.
  • Garnish it with coriander sprig and serve hot with raita.
  • In a bowl, add cubed/chopped potatoes, onion, tomato, green chilli, curd and mix it well.
  • Add coriander leaves, mint leaves, salt to taste, sugar, roasted cumin powder, degi red chilli powder and mix everything well.
  • Keep aside for serving.

Category: Main course

Cuisine: Indian

Tags: Biryani • Mughlai

inspired by Ranveer Brar from Ranveer Brar