Subz-E-Dum Biryani

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)                        1/4^th Cup

28.  Carrot   ( Blanched)                     1/4^th Cup

29.  Cauliflower  ( Blanched)             1/4^th 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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Stay healthy......