Vegetable Biryani is a great dum dish packed with vegetable and long grain Basmati rice layers flavoured with spices. It is best to have with a simple raita/curd side dish and fried onions. My version of it varies on how quick and healthy I want it to be. I am frying vegetables in this version, but you can shallow fry the veggies if you are looking for a slightly healthier version.
PREPARATION TIME: 15 minutes
COOKING TIME: 40 minutes
DIFFICULTY SCALE: High
- Basmati Rice – 1 cup
- Potatoes – 2 medium, diced
- Green beans – 10 – 12, diced
- Cauliflower – ½ floret
- Paneer – 8-10 cubes
- Carrot – 1, diced
- Onion – 4 medium, long slices
- Curd – ½ cup
- Corriander Powder – 1 tablespoon
- Chilli Powder – 1/2 teaspoon
- Rosewater – 1 teaspoons
- Saffron – few petals
- Milk – 5 teaspoons (to dissolve the saffron)
- Cloves – 3-4 pieces
- Bay leaf – 1 leaf
- Cinnamon stick – 1
- Black Cardamom/badi elaichi – 1
- Cumin seeds – ½ teaspoon
- Cashews – 7-8
- Raisins – 7-8
- Ghee/clarified butter – 2 tablespoons
- Oil – for frying
- Salt – to taste
- Soak basmati rice in water for 5-7 minutes.
- Add ghee to a pressure cooker and add bay leaf, cinnamon stick and black cardamom to it.
- Once the spices release their aromatic oils, add cashews, raisins and cumin seeds.
- Once the cumin seeds crackle, add the rice and water in the same proportion of the rice and close the lid and let the rice steam.
- Remove the pressure cooker from the flame and let the rice rest.
- In a skillet, add oil for frying and heat it up.
- Once the oil is hot, fry the onions and keep a little aside for garnish. Similarly, fry all the other veggies separately and keep them aside.
- Remove all the excess oil from the pan and leave a teaspoon of oil.
- Add cumin seeds to the pan and add some onions, curd, coriander powder, chilli powder and salt to the pan. Cook for 2-3 minutes.
- Take a heavy bottom pan and add the fried onions and curd mixture and a few fried veggies to create a layer. Then add a layer of cooked rice. Again add another layer of onions, veggies and curd. Add the last and final layer of rice on it.
- Mix saffron and milk in a bowl and add that and the rosewater on top.
- Seal the pan with its lid. Knead the dough and make a long snake-like shape and tie it to the lid to seal all the moisture of the pot within.
- Keep it on low flame for 10-15 minutes. Please ensure that the rice doesn’t burn.
- Garnish this with fried onions and serve with cucumber and onion raita.