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–+ servings
Veg Biriyani

Veg. Biriyani

Ravi Chandran
5 from 1 vote
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Course Main Dish
Cuisine Indian
Servings 4 people
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 1 hour 20 minutes
Diet Vegetarian

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
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