AUTHENTIC VEG BIRYANI

AUTHENTIC VEG BIRYANI

For decades, Biryani has been one of the most unique dishes ever created. and is celebrated across many parts of the World, especially in India. Being one of my favourite rice-based dishes (Veg. Biryani), I can have it every day without second thoughts. So, this is my recipe for Vegetable Biryani, which will assist you in preparing a sophisticated vegetarian biryani at home. If you follow the instructions carefully, you should have no trouble creating a delicious and filling biryani at home. Although the procedure is a little time-consuming and requires work, the outcome is well worth the effort.

I have prepared this loaded veggie biryani a number of times by now. I have experimented the recipe with both plant-based yoghurt and dairy curd (dahi). No one could tell the difference between a meal made with ordinary dairy yoghurt and one made with plant-based cashew yoghurt, not even myself. As I mentioned earlier, creating spectacular restaurant style biryani takes a lot of time, but the effort is well worth it. The remaining components are straightforward and readily accessible in the kitchen, with a few exceptions. 

How to make Vegetable Biryani – Ingredients

1. Rice Layer at the Bottom 

• 1.5 Cups basmati rice – 300 grams
• 3 to 4 green cardamoms
• 1-inch cinnamon
• 1 Tej Patta – medium size, (Indian bay leaf)
• 2 Star anise
• 1 black cardamom
• 5 cups water – for cooking rice
• ¾ tsp salt or add as required
  1. Veggie Layer
  • 2 cups onions – thinly sliced, 200 grams or 2 large onions
  • 1 tbs Ginger Garlic paste
  • 1 Carrot – chopped
  • 1 Potato – chopped
  • ½ cup cauliflower florets – optional, I have not added cauliflower
  • 1 cup green peas – fresh or frozen
  • 1 cup Dairy Curd – fresh (yogurt) or 200 grams
  • ½ cup water – for pressure cooking and ¾ cup water if cooking in a pot
  • ½ to 1 tsp red chilli powder
  • 3 to 4 tbs oil or ghee
  • Salt as required
  1. Masala for Biryani
  • 1 inch Cinnamon stick
  • 4 Cloves
  • 4 Green cardamoms
  • 1 single strand of mace (javitri)
  1. Layer at the Top
  • ¼ cup sautéed browned onions (barista)
  • ¼ cup mint leaves – chopped
  • 2 tbs oil or butter or ghee (clarified butter)

  Instructions – 

  1. Rice Cooking
  • Thoroughly rinse the rice in water until all starch is removed. After that, soak the rice in adequate water for 30 minutes. Use a colander or fine sieve to remove the rice after 30 minutes. 
  • Heat water first in a deep-bottomed pan. Include every entire spice, including the cloves, cinnamon, black cardamom, star anise, tej patta, green cardamom, and mace thread. 
  • Cook the rice for 75% of the way through. They ought to be slightly bite-sized. 
  • In a colander, completely drain the rice of all the water and set aside. 
  1. Preparation of Biryani masala powder
  • Grind all the spices indicated above under “Masala for Biryani” to a fine powder in a spice grinder or small dry grinder. Put aside.
  1. Making vegetable gravy
  • Heat oil in a 3-liter stovetop pressure cooker or pan. 
  • Add thinly sliced onions. Sauté them over medium-low to medium heat, stirring often until golden. Reduce heat and rapidly remove ¼ cup of sautéed onions from the pan. Set aside.
  • Combine the ginger-garlic mixture with the remaining ¾ cup onions in the stove or pan. 
  • Stir and sauté until the raw fragrance of ginger-garlic fades. 
  • Combine freshly ground biryani masala and red chilli powder. Stir to mix.
  • Combine the chopped veggies and green peas. Stir for 3-4 minutes on low heat.
  • Slowly add the curd or yoghurt to the veggies, stirring carefully to ensure uniform distribution. 
  • Now, add water and salt. Mix thoroughly. Pressure cook the vegetables for one whistle. 
  • Remove the cover and check the vegetable gravy after the pressure in the cooker has naturally dropped. The gravy should be medium or somewhat thick. 
  • If the mixed veggies are uncooked, leave the cooker on the hob and stew the gravy without a cover until the vegetables are soft. 
  • If the gravy has too much water, let it boil until part of it evaporates. The gravy should be medium-thick to somewhat thick in consistency, not too watery or runny. 
  1. Assembling and layering biryani
  • While cooking on the stove, use the same pan in which you cooked the veggies or a different one. You can make as many layers as you want.
  • Place half of the veggie gravy in a skillet or pyrex bowl.
  • Place half of the cooked basmati rice on top of the veggie gravy layer. 
  • Add half of the mint leaves, 1 tablespoon oil/ghee, and the saffron milk. 
  • Add half of the sautéed golden onions equally to this layer. 
  • Add another layer of vegetable gravy. Then, equally add rice on top. 
  • Finally, top with mint leaves, 1 tablespoon oil/ghee and fried onions.
  1. Cooking vegetable biryani
  • First, place aluminium foil over the Pyrex bowl. 
  • If using a pan, cover it with aluminium foil or a damp muslin cloth. Put on a tight-fitting lid.
  • Pull the muslin cloth’s dangling edges together and lay it over the lid. 
  • Bake the biryani at 180 degrees Celsius for 25 to 30 minutes in a preheated oven. 
  • If cooking on a hob, preheat a tawa or grill for a few minutes before putting the biryani pan on it. In this manner, the biryani’s bottom won’t burn. 
  • Reduce the heat and simmer the biryani for twenty to thirty minutes, or until the liquids are completely absorbed and the rice grains look tender and fluffier.
  • Once cooked, give a resting time of 5 to 7 minutes before you serve.
  • Serve and amazing restaurant style Vegetable Biryani hot with some raita, pickle, salad and papad. And you are Done!

  Enjoy – Sneha M.