New Recipie
New Recipie
Be the first person to review
Bataaiye, hai isse behtar combination koi? 🙂
- Prep Time: 30 minutes
- Cook Time: 25-30 minutes
Total Time
55-60 minutes
Servings: 2-4
Cuisine: Indian
Ingredients
For the Rice:
- 1 ½ cups Basmati Rice
- 4 cups Water
- 1 Bay Leaf
- 2 Green Cardamoms
- 4 Cloves
- 1 Cinnamon Stick
- Salt (to taste)
For the Vegetables:
- 1 cup Mixed Vegetables (carrots, peas, beans, potatoes, etc.)
- 1 large Onion (sliced)
- 2 medium Tomatoes (chopped)
- 1 tablespoon Ginger-Garlic Paste
- 2 Green Chilies (slit)
- ½ cup Curd/Yogurt
- 2 tablespoons Oil or Ghee
- 1 teaspoon Cumin Seeds
- 1 Bay Leaf
- 1-inch Cinnamon Stick
- 3-4 Cloves
- 1 teaspoon Turmeric Powder
- 1 teaspoon Coriander Powder
- 1 teaspoon Garam Masala
- 1 teaspoon Red Chili Powder (optional)
- ½ teaspoon Biryani Masala (optional)
- Salt (to taste)
For Garnish:
- Fresh Coriander Leaves
- Fresh Mint Leaves
- Fried Onions (optional)
- 2 tablespoons Saffron-infused Milk (optional)
DIRECTIONS
- Cook the Rice: Rinse the basmati rice thoroughly in cold water until the water runs clear. Boil 4 cups of water with bay leaf, green cardamoms, cloves, cinnamon stick, and salt. Add the rice to the boiling water, cook until the rice is 70-80% done (al dente), and then drain and set aside.
- Prepare the Vegetables: Heat oil or ghee in a large pan. Add cumin seeds, bay leaf, cinnamon, and cloves, and sauté for a minute. Add sliced onions and sauté until golden brown. Add ginger-garlic paste and slit green chilies, and cook for another 1-2 minutes. Add the chopped tomatoes and cook until soft. Add turmeric powder, coriander powder, red chili powder, biryani masala, and salt. Stir well.
- Add Vegetables: Add the mixed vegetables to the pan and stir to coat them in the spice mixture. Cover and cook for 5-7 minutes, stirring occasionally, until the vegetables are tender but not mushy. Add yogurt/curd and cook for 2 more minutes, stirring continuously to prevent curdling. Remove from heat.
- Layering the Biryani: In a heavy-bottomed pan or pot, add a layer of the cooked vegetables at the bottom. Then, add a layer of partially cooked rice over the vegetables. Sprinkle fresh coriander leaves, mint leaves, and fried onions (if using). Repeat the layers if needed, and finish with a layer of rice on top. Drizzle saffron-infused milk over the rice if using.
- Dum Cooking: Cover the pot with a tight-fitting lid or seal it with dough to prevent steam from escaping. Cook on low heat (dum) for 15-20 minutes, allowing the flavors to meld and the rice to finish cooking.
- Serve: Once done, gently fluff the rice with a fork. Serve hot with raita, salad, or pickles.
NOTES
Few Swaps:
- If you don’t have basmati rice, you can use jasmine rice or any long-grain rice.
- For a vegan option, replace ghee with coconut oil or vegetable oil.
- Instead of yogurt, you can use coconut milk or cashew cream.
- If you don’t have all the whole spices, use a good quality garam masala powder.
- Add any seasonal vegetables you like, such as zucchini or bell peppers, to make it more colorful and nutritious.
