Vegetable Biryani

Ingredients

  • Basmati Rice: 3 cups
  • Vegetables – Approx 250gms * Boiled Potatoes (50% Done) * Raw Carrots * Green Peas * French Beans
  • Onion: 1 Large (Adjust the quantity if you like more masala)
  • Ginger Garlic paste: 2 tbsp
  • Cilantro: 1/8 cup
  • Mint: 1/8 cup
  • Lemon Juice: 3tbsp
  • Oil: 1/4 cup (You can replace 1/2 the quantity with Ghee)
  • Curd: 1 cup (Adjust the quantity based on amount of masala you want)
  • Flavz Biryani Masala – 2 tbsp per 3 cups rice (Add more based on your spice preferences)
  • Saffron infused milk

For Rice – The below measurements are separate from above measurements

  • Oil/Ghee – 1 tbsp per 3 cup rice
  • Cilantro – 1/8 cup per 3 cup rice
  • Mint – 1/8 cup per 3 cup rice
  • Lemon Juice – 2 tbsp per 3 cup rice
  • Salt – As per taste (Add per rice quantity)

NOTE

Measurement for rice is as based on standard rice cooker cup.
Optional
  • Paneer
  • Fried Onions: 1/2 cup

Dry Masala for Rice to be added while boiling it (Adjust the quantity based on rice quantity)

NOTE

Adding these is completely optional. This is just for added flavor. If you are skipping this step, add Flavz Biryani Masala to the rice while boiling.
  • Elaichi - 2 per 1 cup rice
  • Bay Leaves – 1 per 1 cup rice
  • Javitri – ½ per 1 cup rice
  • Green Chilli – ½ per 1 cup rice (If you want more spice)
  • Cloves - 2 per 1 cup rice
  • Cinnamon - 1 inch per cup rice
  • Star Anise – 1/2 per 1 cup rice
  • Shah Jeera - 1/4 spoon per 1 cup rice
  • Oil/Ghee – 1 tbsp per 3 cup rice
  • Cilantro – ½ cup per 3 cup rice
  • Mint – ½ cup per 3 cup rice
  • Salt – As per taste (Add per rice quantity)

Marination

  • Take yogurt and mix the following * Oil or ghee * Ginger garlic paste * Cilantro – Save some for later use. * Mint – Save some for later use. * Fried Onions – Save some for later us. (Optional) * Lemon Juice * Flavz Biryani masala * Salt as per taste
  • Check and Adjust the taste and you add the vegetables.

Method

  1. Soak basmati rice for at least 15mins or overnight.
  2. Take a thick bottomed bowl or Handi, add oil/ghee and add chopped onions and let them caramelize on medium flame.
  3. Add marinated vegetables/paneer and let them cook till they 50% done. And turn off the stove.
  4. Start Boiling water on another stove, add all ingredients listed under “Dry Masala for Rice” or 2 pinches of Biryani Masala except Cilantro, Mint & Ghee/Oil.
  5. When water is at boiling point (in about 10-15 mins), add soaked rice, oil/ghee (1tbsp) and lemon juice (1.5tbsp) and green chillies (optional for more heat).
  6. Cook the rice till it is 80% done (Squash few grains to determine if it is done. If it breaks then it is not done, it should go flat with little mushiness) Eg: Freshly soaked thick poha texture
  7. Drain the water complete from the rice, do not remove any spices added to the rice.
  8. Layer the cooked rice on top of the cooked vegetables.
  9. On the top, add left over cilantro, mint and Saffron Milk.
  10. Close the bowl with an aluminum foil and Place the lid on top. (Put some weight on top of the lid) Note: Aluminum foil prevents steam from going out.
  11. Turn on the stove and on very low flame let it cook for about 30mins until you see steam seeping. Then turn off the stove in next 5-10mins. Leave it for 10-15mins before you open the lid. (The heat and time vary depending on your cooking appliance. The above time is for gas appliance)

Related posts