- Start by deep frying the sliced onions for layering and keep aside. For the fried Potatoes potatoes cut into wedges and fried with 1 tsp red chilli powder,½ tsp coriander powder, ¼ tsp zeera powder, turmeric and salt in 2 tspns oil. Divided the recipe into three parts , the rice, gravy and then the layering. For the Rice In a sauce pan boil 3 and ½ cups water and add salt. In a pressure cooker add 2 tsp and 3 tsp ghee together. Add the whole garam masala and sauté the spices for a minute. Add the washed, soaked and drained rice and sauté for a minute. Then add the boiling water and adjust the seasoning. Cover and pressure cook until one whistle. For the gravy In a sauce pan boil all the vegetable for 5-6 mins except mushrooms and capsicum. Drain the boiled veggies and keep aside. Keep all the ingredients ready for the gravy . In a pan add oil, and chopped onions sauté well until they turn pink, add the ginger and garlic paste Add capsicum and sauté. Add the tomato and tomato puree and mix well for 3-4 mins. Add all the dry spices like red chilli powder, turmeric, coriander powder and Biryani. Mix well until oil starts separating. Add the curd, salt to taste and stir well for 3-4 mins. Add the chopped mushrooms then add the boiled veggies and paneer. Cover and cook for 5-8 mins. Divide the rice into two parts. Keep one part as is and add few drops of yellow food color in the other part and mix well. In a small cup add saffron strands to the ¼ cup warm milk . Keep all the ingredients ready for layering. In a deep thick bottomed pan start with half of the gravy below first. Then add few fried potatoes and cashew nuts and then add a layer of white rice. Sprinkle some garam masala and fried onions and half of the coriander and mint. Then add rest of the gravy and repeat the same procedure like the fried potatoes, rice, garam masala and fried onions Add chopped coriander and mint leaves and finally the colored rice on the top. Add the saffron infused milk over the biryani. Cover it thoroughly and put it on a stovetop on a small flame for 10 mins. Keep aside covered for 10 mins. Serve it with Raita.
Shahi veg biryani
#myrecipe
By Arun Kumar
Mar, 29th
625
Servings
2 persons
Cook Time
50 minutes
Ingredients
24
- 26
Ingredients
- Rice
- Garam masala
- Ghee
- Salt
- Onion
- Tomato
- Tomato puree
- Ginger garlic paste
- Cauliflower
- Carrot
- Peas
- Beans
- Mushroom
- Paneer
- Biryani masala
- Curd
- Red chilli powder
- Turmeric
- Corinader powder
- Onion
- Cashew
- Milk
- Saffron
- Garam masala powder
- Potato
- Onion
