Biriyani is a complete meal in itself even though the dish never originated in India. Be it formal meetings or informal parties, no one can resist mouthwatering biriyani. From rich flavours to aromatic spices, this traditional dish is something that foodies love for its distinct taste.
Try this recipe for a restaurant taste at home! I've added some of my tricks to give a food kick and make it as tasty as possible. Even a meat lover will love this version. The beautiful saffron will add colour and aroma. Ballista will give the crunch. Be generous with the ghee. You can add paneer with the veggies if you like. Serve it will raita.
How To Make Vegetarian Biryani Recipe
Prep Time: 05 Mins
Cook Time: 35 Mins
Total Time: 40 Mins
Ingredients:
To Prepare Rice
400 gm Basmati rice
0.5 tbsp oil
6 cups water
For saffron milk
10-15 strands of saffron
2tbsp hot milk
For Biryani masala
0.5 cup oil
0.5-inch cinnamon (freshly powdered)
1 bay leaf (crushed)
3 cardamons
3 cloves
2 chillies cut lengthwise
1 onion thinly sliced
1.5 tbsp ginger garlic paste
2 chopped tomatoes
300g veggies (Cauliflower, potato, carrot, french beans)
0.5 cup coriander powder
0.5 cup mint leaves
0.75 tbsp garam masala
0.75 cup greek yohgurt
1.5 tsp salt
For Assembly
2 tsp ghee
1 cup ballista (I use Chhatariya in Mumbai)
How to Prepare:
Instructions:
> Wash and rinse the rice to get rid of excess starch. Soak the rice for 30 minutes.
> Bring water to a boil and add in soaked rice. Add salt, oil, and cook for 7-8 minutes, until rice is 90% cooked on medium flame. Drain water, and keep the rice aside.
> Soak saffron strands in hot milk for 10-15 minutes
Biryani masala:
1. In a big pan/kadhai, heat oil on medium flame. Once hot, add chopped onions until brown. Add cloves, cardamom, cinnamon, and bay leaf until fragrant. Add green chilli and ginger garlic paste and saute for a minute
2. Add vegetables, coriander powder mint leaves, and roast for 2-3 minutes.
3. Add chopped tomatoes,salt, and cook for 15-20 minutes, until veggies are fully cooked. Add little water if the masala is sticking to the bottom. You should see the oil separating around the edges
4. Reduce flame, add yoghurt and garam masala to cooked veggies. You should see the yogurt completely disappear.
Assemble:
1. Add cooked rice on top of the vegetable masala and tuck it in a few places in the masala. Spread the rest evenly.
2. Drizzle saffron milk and ghee over rice
3. Cover the pot with foil or a heavy lid and cook on slow flame for 20-25min.
4. Just before serving drizzle ballista/ fried onions.
Tips:
> Use heavy bottomed pans to spread the heat evenly, while cooking
> Make sure spices are just toasted, not burnt-else it will turn bitter
> Mint, coriander powder, and bay leaf rule this recipe
> Cut veggies the same size to ensure cooking evenly
> Soak rice half an hour before cooking, this speeds up the process
> Don't stir rice while it is boiling, the grins may break
> Final touches of saffron and ghee are essential to flavour up the dish
Nutritional Information:
People - 2
Calories - 646 kcal
Fat - 24g
Protein - 11g
Carb - 97g