Vegetarian Biryani

Veg Biryani

Biryani is a non-veg delicacy, often made with Chicken and mutton as it is a Mughlai dish originated in the Indian Sub-Continent, though some people claim it is from Afghanistan and Iran. As a word 'biryani' derived half from Sanskrit half Persian. From wherever it may have derived it is culinary art only a few masters. There are various types of Biryani available in India such as Mughlai Biryani, Luckhnawi, Kashmiri, Hydrabadi, Dindigul Biryani etc. and not to forgot Kolkata's Potato Biryani

Veg Biryani is a mixed rice dish with whole lots of spices and vegetables. There is nothing exotic here, you can find all the ingredients and spices in your regular kitchen grocery. Showing you a shortcut method to make it a simple "one-pot meal". The method shared in this post is not a dum style biryani yet it will surprise you with the same aroma and flavor. So let's jump into the recipe.

Just like biryani, it's recipe and cooking method has many layers. You find them step by step.

Calories Never count while you are having Biryani

My Kitchen.. My Recipe.. MyWay.

• Preparation Time  45mins - 1 hr
• Cooking Time  1 hr - 1 1/2 hrs
• Serves  5 - 6
• Course Main

Ingredients

For Rice    

• Long Grain Basmati Rice  3 cups (washed and soaked for 30 mins)
• Bay Leaves 2
• Big Cardamom  1 
• Javitri  1
• Cloves  2 - 3
• Black Pepper  3 - 4
• Green Cardamom  2
• Dalchini 1 inch
• Nutmeg Powder  1 pinch
• Ghee 1tbs
• Salt to taste

Vegetables 

• Cauliflower 8 - 9 florets
• Paneer  250 gms (cut into cubes)
• Carrots  2 ( cut into cubes)
• Baby potatoes 6 - 8 ( or medium size potatoes cut into half)
• Onions for deep frying 7 - 8 ( sliced)

For Marination

• Curd 1 1/2 cup - 2 cups
• Ginger Garlic Paste 3 tbs
• Turmeric Powder  2 tsp
• Red Chilli Powder 2 tsp
• Degi Mirch 1 tsp
• Garam Masala  2 tsp 
• Readymade Biryani Masala (opt)  2 tsp
• Kasuri Methi 2 tsp
• Cumin Powder 2 tsp
• Food Colour (opt) 2 drops
• Salt to taste
• Rock Salt taste

For Garnishing

• Milk  3 - 4 tbs
• Kewda  1 tsp
• Saffron 1 pinch
• Mint leaves ( chopped)
• Coriander ( chopped) 
• Cashew 15 - 20
• Ghee 3 - 4 tbs
• Fried Onions

Preparation

• Firstly we will parboil the rice, for this in a large saucepan, add water for boiling, add all the raw spices, salt to taste and let the water boil.
• When the water starts boiling, add soaked basmati rice and let it cook to 70%.
• Strain the excess water and set it aside.
• Place saffron in a bowl of  3 - 4 tbs of milk for soaking.

Marination

• Take the chopped veggies and blanch them in saltwater just for 5 - 6 mins and drain off the water, put all the veggies in cold water immediately to stop them from further cooking.
• Now take a big mixing bowl add curd, ginger- garlic paste, add all the spices of marination, salt to taste, 2 tbs of oil mix everything well.
• Add all the blanched veggies, cubed paneer coat the veggies well, cover with a lid, and let it rest for 30 - 45 mins.

• Meanwhile, heat the oil in a pan fry all the sliced onions until deep golden brown and crisp.
• Transfer them to a paper towel.
• Similarly fry cashews also.
• Now in the same pan, reduce the oil to 2 - 3 tbs add all the marinated material along with the liquid to the pan, and cook until gravy releases oil. Turn off the flame and keep it aside.

Now comes the final part which makes all this preparation Biryani. 

Layering

• Take a heavy bottom big pan grease it with ghee.
• Firstly sprinkle fried cashews, fried onions, arrange a layer of rice, over that arrange a layer of cooked vegetables followed by another layer of rice press it gently.
• Repeat the same layering process until the material is finished. Do not mix up everything, the taste of biryani is hidden in these layers.
• On the last layer of rice evenly pour the saffron milk, few drops of kewda, ghee, add fried onions, cashews.
• Garnish with mint and coriander leaves.
• Cover and seal the pan with dough to make it airtight.
• Now place a Tawa on a normal gas stove on low flame, place this biryani pan over it and cook for 20 - 25 mins or until the rice is completely done. 
• Serve Hot!! with raita and salad to balance the taste.

Instant Kitchenette Tip

• You can use aluminum foil instead of a lid to seal the aroma and proper cooking.

Give this tasty Veg Biryani recipe a try and share your feedback with us

Smritiz'Kitchenette