Why recepie famous for?
Biryani is an everlasting relic of the Moghul era that continues to live and breathe in innumerable restaurants and kitchens across the globe.
Ingredients
1 1/2 cups long grained rice (basmati) , soaked and drained1 bayleaf (tejpatta)
25 mm (1“) stick cinnamon (dalchini)
1 clove (laung/lavang)
1 cardamom (elaichi)
salt to taste
For The Vegetable Gravy
1 1/2 cups boiled mixed vegetables (carrots , peas , cauliflower , french beans , potatoes) cubes
1/4 cup paneer (cottage cheese) cubes
2 tbsp oil
1/2 tsp cumin seeds (jeera)
3/4 cup finely chopped onions
2 tsp ginger-green chilli paste
1/4 tsp turmeric powder (haldi)
2 tsp coriander (dhania) powder
1 tsp chilli powder
1/2 tsp garam masala
1 cup roughly chopped tomatoes
salt to taste
1/4 cup milk
a pinch of sugar
Other Ingredients
1/4 cup curds (dahi)
1/4 cup finely chopped coriander (dhania)
a few drops of edible saffron colour
2 tbsp ghee
Instructions
Combine 4½ cups of water, bayleaf, cinnamon, clove, cardamom, rice and salt in a deep non-stick pan, mix well and cover with a lid and cook on a medium flame for 10 minutes or till the rice is cooked.
Strain the rice using a strainer and keep aside.
For the vegetable gravy
Heat the oil in a non-stick kadhai and add the cumin seeds.
When the seeds crackle, add the onions and sauté on a medium flame for 1 to 2 minutes or till the onions turn translucent.
Add the ginger-green chilli paste, turmeric powder, coriander powder, chilli powder and garam masala and sauté on a medium flame for a few seconds.
Add the tomatoes and 2 tbsp of water, mix well and cook on a medium flame for 4 to 5 minutes.
Add the mixed vegetables, paneer, salt and milk, mix well and cook on a medium flame for another 2 to 3 minutes, while stirring occasionally.
Add the sugar, mix well and cook on a medium flame for 1 more minute.
How to proceed
Combine the curds, coriander and saffron colour in a bowl and mix well.
Add the prepared rice, mix well and divide into 2 equal portions.
Put a portion of the rice in a handi and spread it evenly with the back of a spoon.
Add the prepared vegetable gravy on it and spread it evenly.
Top it with the 2nd portion of the rice and spread it evenly.
Pour the ghee evenly over it and cover it with a lid.
Place the handi on a non-stick tava (griddle) and cook on a slow flame for 25 to 30 minutes.
Serve hot.
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