Veggie Subzi Biryani Recipes

VEGETABLE BIRYANI

Steps:

• Melt ghee in a large Dutch oven over medium heat. Add onion, and cook until softened, about 3 minutes. Stir in cumin seed, cinnamon stick, and peppercorns; cook until the spices are fragrant, and the cumin seeds begin to pop, about 3 minutes.
• Stir in ginger garlic paste, tomatoes, and 1/2 cup water. Bring to a simmer, and cook until the water has evaporated, about 5 minutes. Stir in peas, carrot, and potato. Season with chicken bouillon, salt, red chile, black pepper, garam masala, and turmeric. Stir well, then cover, and cook for 3 minutes.
• Pour in 4 cups water and bring to a boil over high heat. Once boiling, stir in basmati rice, reduce heat to medium, recover, and simmer for 10 minutes. Reduce heat to low and continue to cook until the rice has softened, 10 to 15 minutes more.

VEGGIE SUBZI BIRYANI

Steps:

• Wash the rice thoroughly in cold, running water, then leave to soak in a bowlful of water for 1 hr. Once soaked, drain, then cook in plenty of boiling salted water for about 8 mins until 90 per cent cooked. Drain again and set aside.
• Heat the oil in a large pan, add the onions and fry until golden brown. Lift out half the onions with a slotted spoon and set aside. Continue frying the rest of the onions at a high heat until really crisp, then lift these out with a slotted spoon. Drain on kitchen paper, sprinkle with a little salt and set aside until ready to serve.
• Return the first reserved batch of onions to the pan. Fry with the ginger and garlic for 1 min, then stir in the tomatoes, all the spices, the bay, yogurt and some salt. Cook for a few mins until the oil separates out, then add the potatoes and carrots with 400ml water. Gently cook for 20-30 mins or until the veg are almost cooked and saucy (splash in more water if the sauce gets too thick). Turn off the heat and stir in the peas.
• Spread half the cooked rice over the bottom of a large casserole dish. Spread the saucy vegetables on top, sprinkle with the chopped coriander, then evenly cover with the remaining rice. Dampen a clean, thick tea towel, lay it over the casserole and put on the lid. Set it over a very low heat and cook for about 30 mins. Spoon into a large shallow dish to serve, gently mixing the vegetables and rice as you go, then scatter over the crispy onions.

ONE-POT VEGETABLE BIRYANI

Steps:

• Rinse the rice, cover with cold water in a bowl and soak for 20 minutes. Meanwhile, heat ghee in a large pot over medium until it melts, 30 to 45 seconds. Add bay leaf, star anise, cloves, cardamom and green chiles and fry until fragrant, about 30 seconds. Add onion and fry, stirring often, until they start turning golden brown, about 5 minutes.
• Add ginger and garlic and continue frying and stirring until the raw smell dissipates, about 1 minute. Add turmeric and red chile powder and stir for 30 seconds to toast (don't let them burn). Add tomato and 2 tablespoons water. Add half of cilantro and mint. Continue stirring until the tomato starts to break down, about 5 minutes.
• Add the carrot, potato, cauliflower, green peas, green beans, yogurt and salt. Cook, stirring occasionally, for 5 minutes until the ingredients are incorporated.
• Drain the rice and add to the pot, along with the lemon juice and garam masala. Stir until everything is evenly mixed. Add the vegetable stock and stir. Cover and cook on medium for 5 minutes.
• Uncover and stir. Add the rest of the cilantro and mint and the lemon slices. Cover and cook on low for 20 minutes. Turn off the stove and let the pot stand for 15 minutes. Fluff the rice and garnish with fresh pomegranate seeds and cashews if you like.