Veg. Biriyani
Ingredients
for Biriyani
- 2 cup Basmati Rice / பாசுமதி அரிசி - soaked for 30min
- ½ bunch Mint leaves, Fresh / புதீனா இலை - chopped
- ½ bunch Coriander leaves, Fresh / கொத்தமல்லி - chopped
- 50 gm Butter / வெண்ணெய்
- 20 ml Milk / பால்
- 10 strands Saffron / குங்குமப் பூ
- 2 cup Vegetable broth
- 1 tsp Salt / உப்பு - adjust to your taste
- 2 nos Onion / வெங்காயம் - sliced
- 200 ml Oil / எண்ணெய் - for frying onion
for Marination
- 10 nos Shallots - peeled
- 2 nos Green Chili, Fresh / பச்சை மிளகாய் - adjust to your spice level
- 4 pod Garlic / பூண்டு
- 1 tsp Coriander powder / மல்லித் தூள்
- 1 tsp Cumin powder / சீரகத் தூள்
- 3 nos Cardamom, Green / ஏலக்காய்
- 4 nos Cloves / லவங்கம்
- 1 tsp Red Chili powder / மிளகாய்த் தூள்
- 2 cup Sour Curd / தயிர் புளித்தது
- 1 tsp Turmeric powder / மஞ்சள் தூள்
- 1 tbsp Oil / எண்ணெய்
- ½ bunch Mint leaves, Fresh / புதீனா இலை - chopped
- ½ bunch Coriander leaves, Fresh / கொத்தமல்லி - chopped
- ½ tsp Salt / உப்பு - adjust to your taste
for Gravy
- 1 nos Onion / வெங்காயம் - sliced
- 2 nos Potato / உருளைக் கிழங்கு - largely cut
- 1 nos Carrot / காரெட் - cut length wise
- 100 gm French Beans, Fresh - cut into 1inch pieces
- ½ nos Cauliflower - cut into flowerts
- 10 nos Shallots
- 2 nos Green Chili, Fresh / பச்சை மிளகாய் - adjust to your spice level
- 1 nos Bay leaf, Dry
- 2 tbsp Oil / எண்ணெய்
- 2 tbsp Ghee / நெய்
- 1 tsp Salt / உப்பு - adjust to your taste
- 1 nos Cardamom, Green / ஏலக்காய்
- 2 nos Cloves / லவங்கம்
Instructions
- Cook Basmati rice with vegetable broth, butter, salt up to 80% - Do not overcook.
- Grind all ingredients for marination (except sour curd and oil) into a fine paste
- Mix ground paste, potato, carrot, french beans, cauliflower, shallot, curd, oil
- Marinate at least for 30min
- Fry Onion until they are brown, keep aside
- Warm-up milk a little, add saffron into it
- Choose a pan with a lid that can close tightly
- Heat oil in a pan
- Add bay leaf, cardamom, clove fry a little
- Add onion and sauté until they are translucent
- Add green chili, marinated vegetables, salt, mix well such that oil is coated over all vegetables
- Cook closed until potatoes are soft, add enough water appropriately. Do not add more water
- Drain all liquid and half of vegetables into a bowl
- Fill ¾ of rice evenly over vegetables
- Arrange ¾ of fried onion, mint and coriander leaves on top of rice
- Add ghee evenly
- Arrange the rest of vegetable gravy
- Fill in rest of rice evenly as a layer
- Arrange rest of fried onion, mint and coriander leaves on top of rice
- Sprinkle milk and saffron over rice
- Pack the pan with aluminium foil
- Close the pan with its lid tightly
- Cook biriyani for 5min in high flame and 10min in low flame
- Fluf it up a bit
Notes
Serve hot along with onion, cucumber, tomato raita
Tried this recipe?Let us know how it was!
