CRB Tech Reviews brings you a biriyani recipe for the veg lovers!
Mughlai cooking saw its birth in India during the 16th century, during the rein of the Mughals. Mughlai cuisine is very rich and aromatic. It uses whole spice like cloves and cardamon, nuts and saffron. Many Mughlai foods are baked in the oven in sealed pots.
This vegetable Mughlai biryani recipe is a bit time taking. But all the hard work in the kitchen will be well worth with the end result.
Serves = 8 people
For the rice
2 cups long grain basmati
2 tsp salt
1 tsp lemon juice
1. Wash and drain the rice. Boil 8 cups of water in a large saucepan. After the water boils, add rice, salt and lemon juice. Stir gently. When the water boils again, reduce the heat to sim. Simmer the rice, uncover for about 8 minutes, or till the rice is 3/4th cooked.
The grains must be swollen, but they must be a little chewy. If the rice is crunchy it needs to cook more. If the rice becomes soft, you have over cooked it.
Drain the rice in colander. Gently wash it in cold water. Drain it well. Then spread the rice out on a large platter to cool completely.
For the vegetables
½ cup chopped fresh beans
½ cup green peas
1 cup chopped carrot
1 cup cauliflower cut into small florets
1. Boil plenty of water in a large pan. Add beans, peas and carrots. Boil for 2 minutes. Add the small florets, and boil for 2 more minutes. The vegetables should be a little crunchy and half cooked.
2. Drain the vegetables well and and wash in cold water to stop the cooking process.
For the masala
1 tspn cashewnuts
½ tspn khus khus (white poppy seeds)
1 tspn fresh grated coconut
1/3 cup vegetable oil
2 grated small onions
½ bay leaf
1 thin piece of cinnamon
2 cardamom pods
1 tspn ginger paste
1 tspn garlic paste
2 medium tomatoes, pureed in a blender
½ cup full fat yogurt
1 tspn garam masala
2 tspn chili powder
¼ tspn cumin powder
½ cup chopped cilantro leaves
½ cup chopped mint leaves
½ tspn saffron dissolved in ½ cup warm milk
2 tspn ghee
1. Grind the khus khus , cashew and coconut into a smooth paste.
2. Heat oil in a large skillet. Add grated onions and cook till starts brown.
3. Then add the bay leaf, cinnamon, cloves, and cardamom.
4. Add ginger – garlic pastes.
5. Add the paste made in step 1.
6. Add tomato puree and cook for about 4 minutes. Remove the skillet from the heat.
7. Add yogurt.
8. Reduce the heat and add garam masala, chili powder, and cumin powder.
9. Now add the vegetables and salt. Cook till the vegetables are almost done. Add ½ cup water, and simmer for another 3-5 minutes.
10. Taste the gravy and adjust salt.
11. Take a large baking dish. Lightly oil the inside.
12. Layer everything in this order – half the rice, half the chopped cilantro, half the chopped mint, all the vegetables and gravy, remaining half of the rice, saffron dissolved in milk, remaining half the cilantro and mint. Drizzle the top with ghee.
13. Cover the dish and bake in a 350f oven for 15 minutes or till the rice is cooked. Turn the oven off, and let the biryani sit in the hot oven another 10 minutes.
2 medium onions
Oil for deep frying
While the biryani is baking, work on the toppings.
1. Slice the onions very thin.
2. Heat oil and deep fry the onions till they turns light brown.
3. Then fry the cashew nuts till lightly golden.
4. When the biryani is done, top with the fried onions and cashewnuts.
Serve biryani hot with raita.
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