Biryani is every Indian’s favourite
savoury dish. Rice mixed with gravy, vegetables, meat and spices, what’s not
to like? Plus it is a no-drama dish that’s beyond fulfilling. It’s heavenly. But
why only non-veg biryani is so popular when vegetable biryani is equally yummy
and satisfying? Good news for the vegetarians, here’s a recipe of vegetable biryani
that will curb all your hunger and cravings.
So let’s make some lip-smacking Subz
biryani.
As the process of recipe is quite
long and involves number of steps, I am posting ingredients of the steps together
to avoid confusion.
STEP 1: BOILING RICE:
Ingredients:
1. Basmati
Rice 1
Cup
2. Bay
leaf
1
3. Black
pepper 5-6
4. Cloves 3-4
5. Cinnamon
Stick 1
6. Black
Cardamom 2
7. Star
anise 2
8. Ghee 1 tbsp
9. Salt a pinch
Process:
1. Boil water
and add a pinch of salt into a pan.
2. Pour in
rice, add all the whole spices and a spoon of ghee and bring it to a boil.
3. Stir once
in 2-3 minutes.
4. Drain the
water out and keep the rice aside.
(Tip: Two boils are enough for the
rice otherwise it will get soggy).
STEP 2: DEEP FRYING THE ONIONS:
Ingredients:
10. Onions 2 Medium
sized
11. Salt a pinch
12. Oil For frying
Process:
5. Slice the
onions and put them in a bowl, add a pinch of salt in it and keep aside.
6. Heat oil in
a wok and deep fry the onions on low flame to a golden brown color.
7. Strain out
the onions and keep aside.
(Tip: Properly massage the onions
with your hands so every single strand of onion get separated squeeze all the
excess water before put to fry).
STEP 3: MARINATING THE PANEER:
Ingredients:
13. Paneer 8-9 Medium sized cubes
14. Curd 2-3 tbsp
15. Salt a pinch
16. Turmeric
powder ½ tsp
17. Red Chilly
powder ½ tsp
18. Garam
masala powder ½ tsp
19. Ginger
garlic paste 1 tbsp
20. Lemon
juice 1 tbsp
21. Briyani
masala ½ tsp
22. Green chilies 2
Process:
8. In a bowl
add all the ingredients and mix it well.
9. Keep aside
for at least 1 hour for marinating.
STEP 4: FOR MAKING GRAVY:
Ingredients:
23. Asafoetida a pinch
24. Ghee
2 tbsp
25. Cumin
seeds 1 tsp
26. Ginger-galrlic
paste 1 tbsp
27. Beans (
Blanched) 1/4th
Cup
28. Carrot ( Blanched) 1/4th Cup
29. Cauliflower ( Blanched) 1/4th Cup
30. Onions 4 Medium sized
31. Tomato
puree 2
Medium sized
32. Curd ½ cup
33. Ghee 2 tbsp
Process:
10. Heat ghee
in a wok, add asafoetida ,cumin seeds and add onion puree.
11. Add
ginger-garlic paste and sauté for 5 minutes
12. Pour tomato
puree and all the spices.
13. Cook the
gravy for 8-10 minutes on medium flame.
14. 14. Add
curd and stir continuously.
15. Add paneer
and blanched veggies and cook for next 10 minutes.
FINAL STEP: ASSEMBLING OR LAYERING THE BRIYANI IN A NON –STICK PAN.
- · Spread a layer of cooked basmati rice.· Pour fried onions, coriander and mint leaves, saffron milk, ginger juliennes and kevda water.· Spread a layer of vegetable gravy.· Again repeat 2 step layer of rice, follow same process.· Put a layer of wheat flour dough around the lid for dum.· Cook low flame for next 30 mins.
SERVE MILK RAITA OR PLAIN CURD AS YOU LIKE….
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