• Preeti Shridhar

Vegetable Biryani

If there is one dish that has acquired a cult status in our country ,that is Biryani.

Each state or region has its own recipe. People are very particular about what spices should be added to it.

To make life simple for people in a rush I have curated a Biryani Masala, that is aromatic and flavorful.

Sharing a vegetable Biryani using the same Masala.

You can make a chicken or a mutton Biryani using this masala.

For ordering Biryani masala drop us a mail at cakesandcurrys@gmail.com

Ingredients Rice 1/2 cup Cinnamon 1 piece of 2" Green cardamon 4 Green chili 2 slit lengthwise but intact at top Salt to taste Water 4 cups Carrot 1 Beans 10 Cauliflower 10 florets Oil 4 tbsp Onion 2 medium sliced Yogurt 1/3 cup Ginger paste 1 tsp Garlic paste 1 tsp Biryani Masala 1 1/2 tbsp Milk 2 tbsp Saffron a few strands Mint leaves a few Method

  1. Chop the vegetable in 2" size.

  2. Make a marination with yogurt, ginger garlic paste, salt and biryani Masala.

  3. Mix in the vegetables and let it sit.

  4. Soak rice for 30 minutes

  5. Take 4 Cups of water , add cardamon, cinnamon and green chili.

  6. Bring the water to boil.

  7. Add rice and cook it till 80% done.

  8. Strain it and remove the chili, cardamon and cinnamon.

  9. Spread the on a plate so that it doesn't stick together.

  10. Take 3 tbsp oil in a heavy bottom large pan.

  11. Add sliced onions and fry them till they are dark brown and crisp but not burnt.

  12. Remove a few for garnish.

  13. Now tip in the vegetables with the marinade and cook the vegetables till they are 50% done.

  14. Carefully spread the rice over the vegetables.

  15. Sprinkle saffron milk , mint leaves and left over fried onions.

  16. Take a big ball of dough, roll it into a long log, press it over the rim of the pan.

  17. Lightly dab it with a wet hand. Now press the lid firmly.

  18. Let it cook for 20-30 minutes on very low heat.

  19. Once done, remove the lid.

  20. Carefully remove it to a serving platter and serve with raita and or salan.

Notes:

  1. if you want to make a vegan version, instead of yougurt use a tbsp of oil.

  2. Soak saffron in hot water instead of milk.

  3. The biryani is very delicately flavored...that's how we enjoy it at home. If you want it spicier add half a tsp of chili pd to the vegetables while marinating them.

  4. Try it first time with 1 1/2 tbsp of biryani Masala and increase

it next time if you want to.

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