Shahi Veg. Biryani

Recipe contributed by: Dhara Balwa

Here is the recipe of my favorite dish in the world. I can never have enough of it as long as it is done right. The Indian restaurants here disappoint me as I find their Biryani more sort of Pulao. A good Biryani, in my view, should have the fragrance of exotic spices, Basmati rice with a hint of saffron. Also, my portions of vegetables and dals and beans are usually bigger compared to roti and rice ( I can totally opt those carbs out of my meal). So, my recipe contains more quantity of vegetables compared to rice. And it seems to enhance the taste because this layered Biryani is famous in 3 continents! :)

My mouth is watering right now just writing about it.:) Looks like Biryani is going to be on the table in very near future. However I must add, it is a very elaborate process. You can make short cuts but it doesn't taste the same. I have tried all the ways and for me, this is the only way to have best flavors. You will never get it wrong. Just be prepared to give time to it.



Photo by Dhara Balwa

Serves: 8-10
Prep time: 30 min Cook time: 60-70 min
Difficulty level: Medium
Spice level: Medium

Ingredients:

2 1/2 cups Basmati rice
1/2 cup Peas
2 Bay leaves
1 1/2 medium sized Cauliflowers
8 medium sized Potatoes
1 1/2 Green bell pepper
15 cloves Garlic
1 inch Ginger
2 large Onions
2 medium Carrots
20 nos. String beans
1 1/2 cups Tomato puree
3/4 cup Yogurt
1 Star anise
2 small sticks Cinnamon
3 Cardamom pods
1/2 tsp. Kasuri methi
1/2 tsp. Turmeric powder
1 1/2 tsp. Red chili powder
4 Tbsp. Biryani Masala (I use Everest Biryani Masala)
2 Tbsp. Oil
2 Tbsp Ghee
Oil for frying
Few strands Saffron and little water to wet it
2 liters Water
10-12 Cashews
Salt to taste

Method:

1) Start heating the oil for frying in a wok.

2) Meanwhile, cut big sized florets of the cauliflower. Cut potatoes in half vertically. Position the long part horizontally and make strips like wedges, but not too thick.

3) If the oil is heated and ready, while you are getting done with cutting cauliflower and potatoes, start frying them in batches until cooked. Try to fry the potatoes till golden brown like French fries. Don't soak the oil out of the vegetable as we will be using it all in the further steps.

4) Cut the bell pepper in 1 inch squares, carrots in 1/2 inch cubes and beans 1 inch.

5) Put the water on heat. Wash the rice. Once the water comes to boil, add salt, bay leaves, rice, peas, carrots and beans. Cook till the rice is almost 3/4th cooked. Turn off the heat, drain the excess water and spread the rice in a large plate to cool it quickly.

6) Finely chop the onions and make ginger-garlic paste.

7) Now, heat the oil. Once hot, add the star anise, cinnamon sticks and cardamom pods and roast it for few seconds.

8) Add Kasuri methi and onions and sauté for few minutes till soft. Add ginger garlic paste and sauté again for few minutes.

9) Add turmeric powder, chili powder, biryani masala and roast the mixture for 2 mins.

10) Add the tomato puree and salt and cook till oil separates.

11) Add yogurt. Mix it well and cook for another 2-3 minutes. Add the bell peppers and cook till little soft.

12) Add the fried cauliflower and potatoes (scraping the oil with them). Mix them well in the gravy and adjust the salt.

13) Now, take a flat deep pan. Coat with little ghee and add a thin layer of vegetables. Then make a thin layer of rice.

14) Now divide the vegetables and rice in two equal parts and alternate layers of vegetables and rice, as shown in picture. As you can see, in my picture, rice layer is not so visible as the proportion of rice is less than vegetables.

15) Wet the saffron in warm water and let is shed some color. Sprinkle the water and saffron on the top-most layer of rice.

16) Heat up the remaining ghee and roast halved cashews in it till golden brown. You can add raisins too if you like. Again, spread it on top most layer as shown in picture above.

Warm Biryani on low temperature 15-20 minutes before ready to serve. Garnish with cilantro. Serve with Bundi/ Veg. Raita.