While chicken biryani remains famous amongst all other types of biryani, the vegetable biryani is not far behind. What chicken biryani is to a meat eater, the vegetable biryani is to the vegetarian. A mix of select vegetables only makes the vegetarian counterpart of chicken biryani a delectable affair. Loaded with taste and health benefits this dish is the real taste of Indian cooking.
Soak the meal maker in water till soft . Squeeze the water once soft and keep aside.
a) In a heavy based pan add oil and saute the spices - cloves, cinnamon, cardamom, star anise, followed by dry fruit, garlic and onion.
b) Once browned add the ginger-garlic paste and cook till the raw smell is gone.
c) Add the tomatoes and cook till mashed, followed by the spices chili powder, coriander powder, biryani powder, salt and turmeric.
d) Reduce heat completely and add curd, mix well.
e) Once cooked add the meal maker and vegetables and cook till half done.
a)Pre-soak the basmati rice in water for 10-15 minutes or follow the instructions mentioned on the cover.
b) Cook the rice with all the condiments as well as the saffron strands soaked in water. Once partly cooked, strain in a colander and keep aside giving a gentle stir ensuring it is only par boiled. Keep aside.
a) Gradually incorporate the vegetable masala into the rice, slowly folding it in the rice. or
b) You could follow the layering technique used in dum biryani.
c) Place a layer of rice followed by the caramelized onions and garlic. Pour in small portion the saffron soaked milk. Repeat the process till the rice and vegetables have been completely layered.
d) Cover with a lid and let the rice and vegetable cook together for an additional 10-15 minutes on medium heat. Seal the lid with dough that you`d prepare to make rotis.
e) When done do not break off the dough immediately. Let it rest for 10 minutes and then serve garnished with coriander and accompaniments of your choice.
1) You could use choice vegetables of your own- mushrooms, cauliflower, potato and so on.
2) You could also add saffron only for half the amount of rice, and a different color for the remaining rice and make it colourful.
Long grain rice- 2 cups
Bay leaf- 2-3
Cardamoms- 2-3 pods (bruised)
Ghee- 1 tsp
mint leaves- 1/2 cup
star anise- 1
cinnamon- 1-2 small piece
water- as required
salt- according to taste
Meal Maker/ Soy chunks- 100 gms
Onion- 2 ( thin sliced)
Tomato- 2 ( chopped)
Carrot- 2 9diced)
Beans- 1/2 cup (diced)
Almonds- 5-6 (slivered)
Cashews- 5-6 (halved)
Curd- 1/2 cup
Ghee- 2tbsp (optional)
Cinnamon sticks- 2 ( small pieces)
ginger paste- 1 tsp
garlic paste- 1 tsp
Garlic- 2-3 cloves (chopped)
salt- according to taste
sugar - 1/4 tsp
Chili powder- 1 1/2 tbsp
Coriander powder- 1 tbsp
turmeric powder- 1/4 tsp
Biryani masala- 2 tbsp store bought or
Make at home:
1-2 small piece cinnamon stick,
3-4 cardamom, 1 tsp shahi jeera,
12-14 peppercorns, roast all and grind to powder