This is an aromatic rice dish with mixed vegetables, rice, herbs and spices. A traditional biriyani with layers of vegetable masala and saffron infused milk.
Ingredient For Rice
1. Basmati rice or jeera rice or kaima rice – 2 cups
2. Ghee or oil – 2 Tbsp
3. Cardamom – 3
4. Cloves – 5
5. Cinnamon – 1 inch
6. Tej pattha (bay leaf) – 1
7. Shahjeera (caraway seeds) – ½ tsp
8. Lemon juice of half lemon
9. Hot water – 3 cups
10. Salt
Ingredients for masala
1. Oil – 3 Tbsp
2. Onion sliced – 1
3. Ginger – 1 inch
4. Green chillies – 4
5. Garlic – 8
6. Shallots – 5
7. Coriander powder – 1 tsp
8. Turmeric powder – ½ tsp
9. Biriyani masala powder – 1 tsp (Recipe available in this blog)
10. Tomato – 1 big
11. Vegetables (green peas, beans, carrot, cauliflower) - 3cups
12. Button Mushroom cut into 4 pieces each – 2 cups
13. Paneer cubes – 1 cup
14. Milk – ½ cup
15. Saffron – few strands
16. Cashew nuts – 1 Tbsp
17. Grated coconut – 2 Tbsp
18. Mint leaves – 2 Tbsp
19. Coriander leaves – ½ cup
20. Fried nuts, raisins and onion for garnish
Preparation of Rice
1. Wash and soak rice for 30 minutes.
2. Heat a pan adding ghee and spices for the rice.
3. Add the soaked and drained rice. Sauté for 1-2 minutes.
4. Add hot water, salt and lime juice. Mix well. Let it boil and reduce the flame to low and cook covered until 3/4th done, stirring in between. Keep aside.
Preparation of masala
1. Crush green chillies, shallots, garlic and ginger and keep aside.
2. Make a paste of cashews, coconut, mint leaves and coriander leaves with little water. Keep aside.
3. Heat oil in a pan. Add the sliced onion. Sauté till soft.
4. Add crushed masala. Sauté till the raw smell goes.
5. Add the cashew coconut paste (at step 2 above) and sauté for one minute.
6. Add the spice powders and mix well.
7. Add the chopped tomato and salt. Cook till tomatoes are soft and oil separates.
8. Add the cut vegetables except mushroom and mix well. Cook covered on medium flame for 2-3 minutes.
9. Add the diced mushroom and mix well. Add half cup of water and cook for 4 minutes to make it to thick gravy.
10. Add paneer cubes and salt. Mix well and cook for 2 minutes.
Preparation of biriyani
1. Grease a pan. Spread half of the cooked rice and layer with vegetable masala.
2. Sprinkle fried onions and ¼ tsp of biriyani masala powder.
3. Top it with rest of the rice. Sprinkle 1 Tbsp of ghee, saffron soaked in milk, chopped coriander leaves and fried onion.
4. Cover with an aluminum foil and place the lid over it tightly.
5. Heat a tawa and reduce to low flame. Place the biriyani pan over it and cook for 20 minutes.
6. Remove from flame and let it rest for 10 minutes. Garnish and serve hot.
Tips
1. Coconut milk can be used in place of milk.
2. Paneer can be marinated with little chilli powder, turmeric powder, garam masala, salt and pepper and stir fried in little oil.
3. The biriyani can also be baked in place of cooking over the tawa.
4. For a vegan version ghee can be replaced with oil and paneer with tofu.
Comentarios