Veg Biryani

Here I am presenting to you an aromatic full of different flavors and traditional spices restaurant style Biryani which you can prepare at home.
This Biryani will boost your appetite and awaken your senses, try it yourself to believe it!

Serves 4
Ingredients:
2 sticks of celery and carrots (cut in long and thick slices)
20 cauliflower florets
1-1/2 cups of basmati rice (thoroughly washed and soaked for 15 minutes)
2 cups of fresh mint leaves
200 gms of cubed size paneer
1 cup chopped cilantro
3 tbsp oil for cooking vegetables
1 tbsp of oil for cooking rice
salt as per taste
2-3 cups of yogurt stirred vigorously
1 cup raw cashews
1 big green chili sliced
2 big potatoes french fries cut
cinnamon, few bay leaves,  2 cardamoms, 2-3 cloves for cooking rice
1 tbsp garam masala
2 tbsp biryani masala
2 tbsp curry powder
1 cup roasted cabbage
2 tsp saffron/Kesar
Please check (Measurements)


Process: Heat the oil in the pot or the skillet and first put potatoes one by one in it. Once they turn golden then add the paneer cubes and repeat the same with them.

Keeping the heat on medium add the remaining vegetables and the powdered spices with some little salt as per taste.
Mix everything well, cover with a lid and cook for 5 minutes. By the time the vegetables are cooking add the soaked rice in 3-4 cups of boiling water with the whole spices and oil. Cover with a lid and bring to a boil. Once the water boils you drain the water and empty the rice with the whole spices in a bowl. (Make sure the rice is only 70% cooked).
Allow the rice to cool down.
Remove the lid from the vegetables, add the fresh mint leaves + green chili and mix it well. Add some yogurt and mix it well again.
Once the initial yogurt is mixed well then add some more yogurt and cook it with the vegetables till the water of the yogurt evaporates. (This should be done without the lid covered).

Now take two pots one smaller than the other such that the smaller pot can easily be placed inside the bigger one.
In the bigger pot boil some water only covering 1/4 portion of the pot.
Heat the smaller pot on medium and add the partially cooked vegetables in it, add some yogurt, the cashews, and some more salt. Mix all well reducing the heat to low so that it only simmers.
Now add some roasted cabbage or roasted coconut and mix it.
Put the rice as a layer on the vegetables, sprinkle some roasted cabbage on the rice.
Putting little bit of more or remaining vegetables on the top again sprinkle some more salt and then layer it again with rice.
Sprinkle some saffron, cilantro and roasted cabbage on top of the rice.
Turn off the stove for the small pot of biryani and place it inside the bigger pot which is boiling. Cover it with the bigger lid, keeping the heat on medium let the biryani steam in it for 5-7 minutes.
Turn off the stove and with a broad spatula dig in the rice making sure all the layers are placed on the plate to serve.

This Biryani goes well with Dal Tadka or Dal Fry 🙂

Leave a comment