Subz Biryani

Subz Biryani

By CHEF PRANAV JOSHI

From Budget Kitchen

Prep: 30 minutes

Cook: 55 minutes

Method: Easy

Course: Rice

Type: Swiss

Key Ingredients:

Vegetable biryani – full of heavenly flavour

Ingredients

Medium potatoes, peeled and diced 2
Small carrots, peeled and diced 4
Basmati rice, washed and soaked for 30 minutes 1¾ cups
Green cardamoms 4
Black cardamoms 2
Cloves 6
Cinnamon 2 one-inch pieces
Bay leaves 2
Mace 1 pinch
Salt to taste
Yogurt 1 cup
Saffron large pinch
Warm milk 2 tbsps
Ghee 2 tbsps
Large onion, sliced 1
Green chillies, sliced 4
Ginger, chopped 3 inches
Garlic, chopped 6 to 7 cloves
Turmeric powder ½ tsp
Red chilli powder 1 tsp
Cashnewnuts 25
Almonds, blanched and sliced 30
Raisins 2½ tbsps
Glazed cherries 25 gms
Fresh mint leaves, chopped ⅓ cup
Fresh coriander leaves, chopped ⅓ cup
Rose water a few drops
Whole wheat dough as required

Methods

Drain the rice and put in a deep non-stick pan. Add 5 cups water, 3 green cardamoms, 1 black cardamom, 3 cloves, 1 inch cinnamon, 1 bay leaf, a small pinch of mace and salt.
Keep the pan on heat and let the mixture come to a boil. Cook till the rice is just done. Drain well and spread on a plate to cool.
Take yogurt in a bowl, whisk till smooth and divide into two parts and transfer into 2 separate bowls. Dissolve saffron in warm milk and add it to one portion of yogurt.
Heat ghee in a thick bottom handi, add 3 green cardamoms, 1 black cardamom, 3 cloves, 1 inch cinnamon, 1 bay leaf, a small pinch of mace and saute over medium heat till fragrant.
Add onion and saute until golden brown. Add green chillies, ginger and garlic and saute for a minute.
Add turmeric powder and chilli powder and mix. Add the vegetables and saute for 1 minute. Add plain yogurt and mix. Add ⅔ cup water and salt, mix and bring the mixture to a boil. Reduce heat and cook till the vegetables are cooked.
Preheat oven to 180º C.
Once the vegetables are done add cashewnuts, almonds, raisins and glazed cherries and mix.
Drizzle a little saffron-yogurt and sprinkle a little mint and coriander leaves over the vegetable mixture.
Spread half the rice, drizzle the remaining saffron-yogurt, mint and coriander leaves and top it with the remaining rice.
Keep a moist cloth over the rice, cover with a lid over it and seal with dough. Keep the sealed handi in a preheated oven and cook for 15-20 minutes.
Transfer into a serving bowl and serve with a bowl of any raita.

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